Tuna Poke Bowl with Mango
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5 from 1 vote

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}
Course Dinner
Cuisine Hawaiian
Prep Time 10 minutes
Total Time 10 minutes
Servings 2
Calories 469kcal
Author Karen Kelly


  • 1 package of sushi grade tuna
  • 1 cup cooked quinoa
  • 1/2 avocado sliced
  • 1/2 mango cubed
  • 1 shredded carrot I used 1/2 red and 1/2 of an orange carrot
  • 1 small sliced cucumber
  • Sauce for Tuna:
  • 1 tbsp sesame oil
  • 1 tbsp tamari or soy sauce if not gluten free
  • For Poke Sauce:
  • 2 tbsp tamari or soy sauce if not gluten free
  • 1 tbsp mirin
  • 2 tbsp fresh squeezed orange juice
  • sprinkle with crushed red pepper
  • toasted sesame seeds and furikake seasoning for garnish
  • scallions


  • Chop tuna into cubes and put them in a small bowl.
  • Toss with 1 tbsp sesame oil and 1 tbsp 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.


Calories: 469kcal | Carbohydrates: 43g | Protein: 29g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 32mg | Sodium: 1641mg | Potassium: 1079mg | Fiber: 8g | Sugar: 14g | Vitamin A: 7670IU | Vitamin C: 36.3mg | Calcium: 60mg | Iron: 3.6mg