with Midnight Grains and Sea Lettuce Dressing
This sweet and earthy poke bowl combines flavors from land, like ripe mango and buttery avocado, and sea, like savory kibbled nori (seaweed flakes). The toppings sit on top of a bed of midnight grains, which include black quinoa, beluga lentils, and black rice. Bonus! It’s a one pan dish. Maximum flavor, minimal clean up.
- ¾ cup midnight grains
- 1 cucumber
- 1 avocado
- 1 mango
- 2 tsp sesame oil
- 2 tbsp tamari
- 1 tsp mirin
- 1 tbsp rice vinegar
- 2 tsp kibbled nori
- ½ cup edamame
- Salt and pepper*
- *Not included
- Small saucepan
Combine the midnight grains and 1¼ cups water in a small saucepan and bring to a boil. Reduce heat to low, cover, and cook until the rice is tender and water is absorbed, about 18 to 20 minutes. Let stand for 5 minutes, covered.
Halve the avocado and remove the pit.
Thinly slice the avocado flesh. Thinly slice the cucumber into rounds. Peel the mango, remove the flesh from the pit, and dice.
In a medium bowl, whisk together the sesame oil, tamari, mirin, rice vinegar, and kibbled nori. Add the edamame to the bowl to marinate.
Fluff the midnight grains with a fork and season with a pinch of salt.
Scoop the midnight grains into large, shallow bowls. Top with the sliced avocado, cucumber, and mango. Spoon the marinated edamame on top. Drizzle the mango poke bowls with sea lettuce dressing.