California Sun Poke Bowl
Prep: 30 mins
Cook: 0 mins
Yields: 2 Servings
"Poke bowls are essentially built salads and there's no reason you can't make them every bit as good as your favourite takeout joint does."
- 1. Make the rice, ideally hours before, finishing it with rice vinegar as directed on the package.
- 2. In a bowl, combine the peanut butter, plant milk, and lemon juice, and whisk together.
- 3. Taste and adjust - lemon juice for acidity, plant milk to make it thinner.
- 4. Fill two bowls half way with rice on one side and greens on the other.
- 5. Divide the protein, tomatoes, pineapple, edamame, red cabbage and put on top, each to it's own little section.
- 6. Add the dressing.
- 7. Top with peanuts and cilantro.
You're welcome.
All in all, the original recipe is not too bad except as always, I prefer the "church cookbook style" to the the modern recipe format. In this case, I removed the history of risotto, of rice, and of Italy. Removed photos showing how to pour peas into an Instant Pot. I also removed the social media links and the ads shilling yet another cookbook. Coverted relevant parts to metric and by some miracle, made a 250 word recipe fit on a single printable page!