Recipes
Two delicious poké bowls
When I’m in the mood for an easy, summery meal, I often go for a poké bowl. These colorful bowls full of fresh ingredients originated in Hawaii. There, “poké” literally means “chopped.” It’s so delicious! I’ve put together a list of two of my favorite bowl recipes for you.
Buddha Bowl with Quinoa and Avocado
Ingredients (serves 2):
– 100 g quinoa
– 1 avocado
– 150 g chickpeas (cooked)
– 100 g spinach
– 6–8 cherry tomatoes
– 4 button mushrooms
– 1/2 cucumber
– 1/2 dragon fruit
– 100 g roasted pumpkin cubes
– green olives
– sesame seeds
– olive oil, salt, and pepper
Preparation:
Cook the quinoa according to the package directions. Let it cool.
Slice the avocado and dragon fruit, cut the cherry tomatoes in half, and cut the cucumber into ribbons. Sauté the mushrooms briefly in a little olive oil with salt and pepper.
Place the quinoa in a bowl as a base. Arrange the spinach, chickpeas, cherry tomatoes, mushrooms, avocado, dragon fruit, cucumber, olives, and
squash in small clusters on top. Sprinkle with sesame seeds and drizzle with olive oil.
Poke bowl with salmon, rice, and edamame
Ingredients (serves 2):
– 150 g fresh salmon fillet (sashimi-grade)
– 150 g cooked white rice
– 1 avocado
– 1/2 cucumber
– 1 carrot
– 100 g edamame beans (cooked)
– 1/2 red onion
– 4 quail eggs (or 2 small eggs)
– sesame seeds
– soy sauce (optional)
– 150 g fresh salmon fillet (sashimi-grade)
– 150 g cooked white rice
– 1 avocado
– 1/2 cucumber
– 1 carrot
– 100 g edamame beans (cooked)
– 1/2 red onion
– 4 quail eggs (or 2 small eggs)
– sesame seeds
– soy sauce (optional)
Preparation:
Cook the rice and let it cool slightly.
Cook the rice and let it cool slightly.
Use only raw, sashimi-grade salmon. Just before serving, cut the salmon into cubes and sprinkle with sesame seeds. Slice the avocado, cut the cucumber and carrot into ribbons, and slice the onion into thin rings.
Soft-boil the quail eggs for about 3 minutes, rinse them under cold water, and peel them carefully.
Fill a bowl with rice as a base. Arrange the following on top: salmon cubes, avocado, cucumber ribbons, carrot ribbons, edamame, red onion, and quail eggs. Serve with a little soy sauce, if desired.
Love, Daphne