2 Serving
Lunch
Mango Poke Bowls
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.
SERVINGS
PREP & COOK TIME
20 min
CALORIES
520
FAT
25g
CARBOHYDRATES
71g
PROTEIN
8g
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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
8g
Get Recipes Delivered
INSTRUCTIONS
1
Cook the rice
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.
2
Make the tamari lime dressing
Whisk together lime juice and tamari in small bowl.
3
Serve
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.
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