2 Serving Lunch

Mango Poke Bowls

Name: Mango Poke Bowls with Macadamia Nuts & Nori
Prep time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 1/2 cup quinoa speckled rice; 1 lime, juiced; 2 tbsp low-sodium tamari; 1 avocado, halved, peeled and thinly sliced; 1 mango, peeled and diced; 1/4 cup macadamia nuts, roughly chopped; 1 tbsp kibbled nori; Salt*; *Not included; For full ingredient list, see Nutrition.

with Macadamia Nuts & Nori

Hawaiian poke typically showcases cubes of marinated raw fish, such as ahi tuna. We swap in juicy mango to complement the salty seaweed, creamy avocado, and buttery macadamia nuts in this plant-based version.

Gluten-Free <600 Calories Low Sodium High Fiber

SERVINGS

PREP & COOK TIME

20 min

CALORIES

520

FAT

25g

CARBOHYDRATES

71g

PROTEIN

View Full Nutrition Label

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INGREDIENTS

1/2 cup quinoa speckled rice
1 lime, juiced
2 tbsp low-sodium tamari
1 avocado, halved, peeled and thinly sliced
1 mango, peeled and diced
1/4 cup macadamia nuts, roughly chopped
1 tbsp kibbled nori
Salt*
*Not included
For full ingredient list, see Nutrition.

Allergens: soy, tree nuts (macadamia Nut)

Tools: Small saucepan with lid

SERVINGS

PREP & COOK TIME

20 min

CALORIES

520

FAT

25g

CARBOHYDRATES

71g

PROTEIN

View Full Nutrition Label

Share this Recipe:

Get Recipes Delivered

INSTRUCTIONS

Combine rice, 1 cup water, and a pinch of salt in small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 12 to 15 minutes.

Whisk together lime juice and tamari in small bowl.

Divide rice between 2 bowls. Top with avocado, mango, and macadamia nuts. Drizzle tamari lime dressing over mango poke bowls and sprinkle with kibbled nori.