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Ahi Poke Bowl with Cilantro Lime Dressing

I became obsessed with poke bowls when my husband suggested we try Mahana Fresh as a new quick dinner spot before a movie night back in summer 2019. It became a staple of our diet, and we ate there at least once a week until, much to our great sadness, that franchise location permanently closed. With no other place like it nearby, we decided to replicate our favorite bowls at home. This is mine. Packed with 48 grams of protein and nearly 12 grams of fiber, and at 600 calories per serving, this bowl is nutrient-dense and delicious.

Ahi Poke Bowl with Cilantro Lime Dressing

Ingredients (makes 1 bowl)

5 ounces sashimi-grade ahi tuna, cut into chunks

4 ounces baby bella mushrooms (yields approx. 1/4 cup cooked)

1/4 cup dry quinoa (yields approx. 3/4 cups cooked quinoa)

1/2 cup vegetable stock

1/2 avocado, sliced

1/4 cup edamame, cooked

8 grape tomatoes, quartered

1 tablespoon olive oil

2 teaspoons cilantro, chopped

1 teaspoon sesame seeds

salt and pepper

For the Cilantro Lime Dressing

1 tablespoon tamari

1 tablespoon toasted sesame oil

1/2 tablespoon lime juice

1/2 teaspoon cilantro, chopped

To cook the quinoa

Rinse and swish the quinoa in a fine mesh strainer until water runs clear. Transfer to a medium sauce pan. Add vegetable stock, bring to a boil then reduce to a low, gentle simmer. Salt and pepper to taste. Cook uncovered until the quinoa has absorbed all the stock, approximately 10-12 minutes. Once all the liquid is absorbed, remove the pan from heat, cover, and allow the quinoa steam for 5 minutes. After steaming, fluff with a fork.

Note: For larger quantities, just use a 1:2 ratio of dry quinoa to liquid, noting the yield is typically 3x cooked. You can also cook in water, but I prefer vegetable stock, as it adds more flavor. Quinoa stores well, and you can refrigerate additional portions for about five days.

To cook the mushrooms

Add 1 tablespoon of olive oil to a sauté pan. Heat over medium heat, and add mushrooms. Salt and pepper to taste. Sauté over medium heat until browned and tender, approximately 5-7 minutes.

To cook the edamame

I use frozen steam-in-bag edamame to alleviate some of the labor-intensiveness of the prep for this dish. Choose your favorite, and cook according to package instructions. I'm a big fan of Cascadian Farm frozen organic veggies (and fruits for smoothies!).

To make the cilantro lime dressing

Whisk together the tamari, toasted sesame oil, lime juice, and cilantro.

Note: Tamari is a gluten-free Japanese soy sauce, slightly thicker in consistency than traditional soy sauce. I prefer its richer depth of flavor and absence of wheat and other additives typically found in soy sauce. Always buy organic, non-GMO soy products when possible.

To assemble the bowl

I prefer to use a ramen bowl for poke, but any traditional deep soup or pasta bowl will work. Use the quinoa for your bowl base. Add portioned tuna, avocado, mushrooms, edamame, and tomatoes. Drizzle with cilantro lime dressing, and garnish with additional chopped cilantro and sesame seeds.


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