Gluten-Free Living

Poke Bowl

Makes 2 servings

Poke bowls are becoming increasingly popular. Normally rice makes up the base for them, but this recipe substitutes veggie noodles to make it suitable for those on a raw diet.

Ingredients

  • 2 seedless cucumbers
  • ½ avocado
  • ½ cup cherry tomatoes, sliced in half
  • ½ jalapeño, chopped
  • ½ cup chopped mango
  • ½ pound raw salmon
  • ½ pound raw tuna
  • 4 tablespoons chives, minced

Directions

Use a spiral slicer or julienne peeler to make cucumber veggie noodles. Divide the noodles into two bowls.

Next slice the avocado neatly and distribute in both bowls on top of the noodles. Do the same with the tomatoes, jalapeño and mango.

Slice the salmon and tuna into even cubes and distribute into each bowl.

Top each bowl with chives and serve.

Nutrition Analysis: 430 cal, 16 g fat, 125 mg chol, 135 mg sodium, 18 g carbs, 7 g fiber, 10 g sugar, 53 g protein.

Laura Hahn Carroll, author of the cookbook Around the Word One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.com.

Photo by Angela Sackett.

Source URL: https://www.glutenfreeliving.com/recipes/main-dish/poke-bowl/