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Mango Poke Bowls with Macadamia Nuts & Sea Lettuce Dressing
2 or 4 or 6 Serving Dinner

Mango Poke Bowls

with Macadamia Nuts & Sea Lettuce Dressing

Tags: Gluten-Free, Chef's Choice, Quick and Easy
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
710
FAT
31g
CARBOHYDRATES
100g
PROTEIN
14g

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INGREDIENTS

  1. ¾ cup quinoa speckled rice
  2. 2 red radishes
  3. 1 Persian cucumber
  4. ¼ cup macadamia nuts
  5. 1 mango
  6. 1 avocado
  7. 4 oz gai lan
  8. 1 tbsp sesame oil
  9. 2 tbsp tamari
  10. 1 tbsp rice vinegar
  11. 1 tbsp kibbled nori
  12. 1 tsp (2 tsp) vegetable oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: soy, tree nut (macadamia)
Tools: Large nonstick skillet , Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
25 min
CALORIES
710
FAT
31g
CARBOHYDRATES
100g
PROTEIN
14g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Cook the rice

Add quinoa speckled rice, 1¼ cups (2½ cups) water, and a pinch of salt in 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.

2
Prepare the produce

Trim and thinly slice the radishes. Thinly slice the cucumber(s) into rounds. Roughly chop the macadamia nuts. Peel the mango(es) and thinly slice the flesh. Halve the avocado(s), and remove the pit(s), and slice the flesh. Roughly chop the gai lan.

3
Make the sea lettuce dressing

In a medium bowl, whisk together the sesame oil, tamari, rice vinegar, and just half the kibbled nori. Sprinkle the sea lettuce dressing with salt and pepper.

4
Cook the gai lan

Heat 1 tsp (2 tsp) vegetable oil in a large nonstick skillet over medium-high heat. Add the chopped gai lan and cook until wilted, 3 to 4 minutes. Sprinkle with salt.

5
Serve

Divide the quinoa speckled rice into shallow bowls. Top with gai lan, sliced radish, sliced cucumber, sliced mango, and sliced avocado. Sprinkle mango poke bowls with chopped macadamia nuts and remaining kibbled nori. Drizzle with sea lettuce dressing. Tuck in!

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