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Tuna Poke Bowl with Mango and Quinoa
This Tuna Poke Bowl with Mango and Quinoa is super healthy, filling and full of seasonal flavors. Sushi grade tuna with a salty dressing and a load of veggies all layered on a bed of quinoa. {gluten free}
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Course:
Dinner
Cuisine:
American
Diet:
Gluten Free
Prep Time:
10
minutes
minutes
Total Time:
10
minutes
minutes
Servings:
2
Calories:
469
kcal
Ingredients
1
package of sushi grade tuna
1
cup
cooked quinoa
½
avocado
sliced
½
mango
cubed
1
shredded carrot
I used ½ red and ½ of an orange carrot
1
small sliced cucumber
Sauce for Tuna:
1
tablespoon
sesame oil
1
tablespoon
tamari
or soy sauce if not gluten free
For Poke Sauce:
2
tablespoon
tamari
or soy sauce if not gluten free
1
tablespoon
mirin
2
tablespoon
fresh squeezed orange juice
sprinkle with crushed red pepper
toasted sesame seeds and furikake seasoning for garnish
scallions
Instructions
Chop tuna into cubes and put them in a small bowl.
Toss with 1 tablespoon sesame oil and 1 tablespoon tamari. Set aside.
Layer your poke bowl starting with quinoa.
Whisk all poke sauce ingredients in a small bowl and pour over the poke bowl.
Garnish with sesame seeds and furikake seasoning. Top with chopped scallions.
Serve immediately.
Nutrition
Calories:
469
kcal
|
Carbohydrates:
43
g
|
Protein:
29
g
|
Fat:
20
g
|
Saturated Fat:
3
g
|
Cholesterol:
32
mg
|
Sodium:
1641
mg
|
Potassium:
1079
mg
|
Fiber:
8
g
|
Sugar:
14
g
|
Vitamin A:
7670
IU
|
Vitamin C:
36.3
mg
|
Calcium:
60
mg
|
Iron:
3.6
mg
Tried this recipe?
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@seasonal_cravings
or tag
#seasonal_cravings
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