with Brown Rice, Quinoa & Sauteed Greens
By now you’re probably familiar with poke bowls (pronounced POH-keh). Truth be told, we can’t get enough of this native Hawaiian dish! This sweet and earthy poke bowl combines ripe mango and buttery avocado, savory kibbled nori (a.k.a. seaweed flakes), whole grains, and edamame. We especially love the fact that this delicious meal is made in just one pan. Nothing like maximum flavor and minimal clean up on a busy week night!
- 6 oz curly kale
- 1 mango
- 1 tbsp sesame oil
- 2 tbsp tamari
- 2 tbsp rice vinegar
- 1 tsp smoked nori spice
- ¾ cup edamame
- 8 oz precooked brown rice, quinoa & edamame
- 1 avocado
- 1 tsp vegetable oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Large skillet
Destem the kale and roughly chop. Peel the mango, remove the flesh from the pit, and dice.
In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and just ½ tsp smoked nori spice. Add the edamame to the bowl to marinate.
Place a large nonstick skillet over medium-high heat with 1 tsp vegetable oil. Once hot, add the chopped kale and a pinch of salt and pepper. Cook, stirring occasionally, until wilted and tender, about 1 to 2 minutes.
Cut open the package of precooked brown rice, quinoa & edamame and add it to the skillet with the kale. Cook, stirring frequently, until the rice is hot, about 1 to 2 minutes.
Halve the avocado and remove the pit. Thinly slice the flesh.
Divide the brown rice, quinoa, and sauteed greens between large bowls. Top with the diced mango, marinated edamame, and any remaining marinade. Sprinkle the mango poke with remaining smoked nori spice.