Ahi Tuna Poke Spinach Bowl

Move over Burrito bowls and smoothie bowls... make room for the newest bowl trend! Poke (POH-keh) is a Hawaiian salad usually made from raw fish with lots of seasonings.
Recipe courtesy of Chef Linda Duggan

Ingredients

  • 1/4 cup soy sauce
  • 1 teaspoon organic rice vinegar
  • 1 1/2 teaspoons organic sesame oil
  • 1/2 teaspoon sriracha
  • 2 scallions - sliced thin
  • 1 pound fresh sushi-grade ahi tuna - cubed
  • 2 cups cooked brown rice - at room temperature
  • 2 cups Olivia's Organics Baby Spinach - chopped
  • 1 carrot - shredded
  • 1 avocado - halved and cubed
  • 1 teaspoon toasted sesame seeds

Preparation

  • In a bowl, mix together the first 5 ingredients. Add the tuna and marinate for 5-10 minutes.
  • Assemble the bowls: In two separate serving bowls, layer the brown rice, spinach, carrot and avocado. Top with tuna poke, sprinkle with sesame seeds and enjoy.

Categories: Entree, Spinach