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Tuna Poke Bowl with Mango

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
Total Time: 10 minutes
Servings: 2
Calories: 469kcal
Author: Karen Kelly


  • 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


  • 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.


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
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.