ahi tuna poke bowl

Although tuna is not a go-to fish for us on the cleanse, Jules’ family loves a good poke bowl once in a while. Simply put, a poke bowl is deconstructed sushi. We use cauliflower rice as our base to simplify digestion, but you could easily swap it out for brown rice for a more traditional poke bowl.

Yield 4 servings
Prep Time 15 minutes
Cook Time 10 minutes
80:20

1 lb sushi-grade ahi tuna, cut into ¾-in cubes

1 head cauliflower, cut into florets (about 3½ cups)

1 tbsp avocado oil

2 ripe avocados, sliced

¼ cup sliced scallions (green and white parts)

½ cup microgreens, to garnish

For the marinade

¼ cup coconut aminos

1½ tsp brown rice vinegar

2 tsp toasted sesame oil

¼ tsp red pepper flakes, or to taste

1   In a medium bowl, combine all marinade ingredients. Add the tuna, and gently toss. Set aside while you prepare the cauliflower rice and other bowl ingredients.

2   To make the cauliflower rice, in a food processor, pulse the cauliflower florets to a rice-like consistency. In a large skillet over medium heat, warm the avocado oil and cauliflower rice. Stir continuously until warm, about 5 to 10 minutes.

3   Divide the cauliflower rice evenly among four bowls, and top each bowl with equal portions of the tuna mixture, avocado, and scallions. Garnish with microgreens.

variation

Replace the cauliflower rice with an equal amount of cooked brown rice.