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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Servings: 2
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: 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
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
Tried this recipe?Mention @seasonal_cravings or tag #seasonal_cravings and I will repost on my stories.
