Rainbow Poke Bowl

Ingredients

• 100g kale, shredded

• 100g radicchio, shredded

• 1 tsp sesame oil

• 1 pinch sea salt

• 250g microwave 7 grain medley

• 100g smoked salmon, cubed or torn into bite-size pieces

• 1 avocado, diced

• 0.25 cucumber, deseeded and sliced into half-moons

• 0.25 mooli, sliced into half-moons

• 2 (approx.) rainbow carrots, sliced

• 2 tbsp crinkle-cut beetroot (optional)

• 80g edamame beans (optional)

• 0.5 mango, diced (optional)

• 2 tsp sushi ginger (optional)

• 2 tbsp Nojo Yuzu Ponzu Dressing

• 2 tsp black sesame seeds

• 0.5 tbsp seaweed sprinkle (optional)

• 2 pinches shichimi togarashi (optional)

2 servings

Calories~675 kcal

Protein~28 g

Carbs~73 g

Fat~33 g

Fiber~18 g

Sugar~18 g

Total recipe

Calories~1,350 kcal

Protein~55 g

Carbs~145 g

Fat~65 g

Fiber~35 g

Sugar~35 g

Method

• Step 1

  Massage the shredded kale and radicchio with the sesame oil and sea salt to soften slightly.

• Step 2

  Divide the grain medley and seaweed sprinkle (if using) between 2 deep bowls. Add the kale, salmon, avocado, cucumber, mooli, rainbow carrots and, if liked, the beetroot, edamame beans, mango and/or ginger, arranging them as you wish.

• Step 3

  Drizzle over the dressing and scatter with sesame seeds and, if liked, seaweed sprinkle and/or shichimi togarashi. Dive in!