Poke Bowls
I love Poke Bowls. These popular bowls have become a global culinary trend and after researching their origins, I was surprised to learn they started in Hawaii centuries ago. The Hawaiian word “poke” means “to slice” or “cut crosswise into pieces,” and refers to way fisherman would cut up their catch into cubes before seasoning it with sea salt and seaweed. Over time, the dish evolved through cultural influences, with Asian cuisines adding sesame oil, soy sauce and rice to the sliced fish. The classic bento box from Japan and Thali plates from India also share some similarities with the modern poke bowl where many different things are served on the one plate or bowl.
I love the way Poke bowls are more than just a meal; they’re a playful canvas for our imagination and taste buds and can be a super healthy meal that the whole family can enjoy. The beauty of a poke bowl lies in its simplicity – it’s essentially a medley of delicious components artfully arranged in a bowl. While often featuring a grain base like fluffy rice or nutritious quinoa, the possibilities are truly endless.
Whether you’re craving a taste of the Middle East, an Asian-inspired delight, or even a sweet and fruity breakfast bowl, there are no rules! Kids especially love the interactive nature of poke bowls, turning dinner into a creative and delicious activity.
So, why don’t you unleash your inner chef and craft your own personalized masterpiece.I have included some ideas and a simple recipe for Chicken & Quinoa Poke Bowls that I recently made. But feel free to adapt and get creative!
Poke Bowls Recipe
Ingredients:
Quinoa – if possible soak quinoa first for 6-8 hours (or overnight) to remove the bitterness and phytic acid. Cook in fresh water for 15-20 mins until cooked through. Fluff up with fork and add roasted almonds, toasted coconut and finely chopped coriander or parsley.
Middle Eastern Chicken– marinate chicken thigh fillets for 4-6 hours in a marinade made with garlic, olive oil, cumin, coriander, chilli, salt and spring onions. Cook on BBQ or in oven until tender and cooked through.
Roast vegetables – roast up some capsicum, zucchini, eggplant, cauliflower and sweet potato (or whatever you have on hand) – add some herbs, Moroccan spices and olive oil for extra flavour.
Mint and yoghurt dip – mix plain yoghurt with finely chopped fresh mint and parsley or blend in food processor or nutri-bullet to save time.
Diced radish & celery condiment – add some crunch to your poke bowl by including some cubed celery and radish topped with lemon, olive oil and toasted sesame seeds and walnuts.
For more sustainable recipes and healthy eating tips, visit our website and explore resources from Karen McElroy, Sunshine Coast’s trusted naturopath.
