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Blood Orange Poke Bowls with Quinoa Speckled Rice & Sea Lettuce Dressing
2 or 4 Serving Dinner

Blood Orange Poke Bowls

with Quinoa Speckled Rice & Sea Lettuce Dressing

Tags: Gluten-Free, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
740
FAT
35g
CARBOHYDRATES
94g
PROTEIN
16g

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INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. 6 oz broccolini
  3. 1 tbsp sesame oil
  4. 2 tbsp tamari
  5. 1 tbsp rice vinegar
  6. 1 tbsp kibbled nori (divided)
  7. 1 cucumber, thinly sliced
  8. 1 avocado, halved, pitted, and sliced
  9. 2 blood oranges, peeled and diced
  10. ¼ cup macadamia nuts, roughly chopped
  11. 2 tsp (4 tsp) vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition.
  15. Directions for 4 servings indicated in parentheses.
Allergens: tree nut (macadamia), soy
Tools: Baking sheet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
20 min
CALORIES
740
FAT
35g
CARBOHYDRATES
94g
PROTEIN
16g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Preheat the oven to 400°F. Add quinoa speckled rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. (4-serving meal: use 2½ cups water)

2
Roast the broccolini

Add broccolini, 2 tsp vegetable oil, and a pinch of salt and pepper to a baking sheet and toss. Roast until browned and crispy in places, 10 to 12 minutes. (4-serving meal: use 4 tsp vegetable oil)

3
Make the sea lettuce dressing

Add the sesame oil, tamari, rice vinegar, and just half the kibbled nori to a medium bowl, and whisk the sea lettuce dressing.

4
Serve

Divide the quinoa speckled rice between bowls. Top with roasted broccolini, cucumber, avocado, and blood orange. Sprinkle with macadamia nuts and remaining kibbled nori. Drizzle the blood orange poke bowls with sea lettuce dressing. Tuck in!

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