Poke Bowl with Black Rice, Shrimp, Edamame, and Avocado
Ingredients:
• Black rice (Venere) 2.8oz/80g
• Already cooked prawns 1.4oz/40g
• Precooked Edamame 1oz/30g
• Avocado 5.2oz/150g
• Cherry tomatoes 3.5oz/100g
• Radishes 2-3
• Juice of half a lemon
• Flaked almonds 1 tbsp
Time and difficulty: 20 minutes – Low
Preparation Method:
Cook the rice in plenty of water or with steam cooking. Cut the various seasonings: the cherry tomatoes in half, the radishes into rounds. Cut 3.5oz/100g of avocado into slices, mash the remaining 1.8oz/50g with a fork together with the juice of half a lemon until you get a sauce. At the bottom of a bowl lay the rice and the various ingredients on top in such a way as to make small piles: shrimp, edamame, cherry tomatoes, radish, and avocado. Finally, add the avocado sauce and the flaked almonds.
Poke Bowl with Basmati Rice Salmon and Beetroot Hummus
Ingredients:
• Basmati rice 2.8oz/80g
• Cubed salmon 1.4oz/40g (N.B. the raw salmon must have been previously blast chilled)
• Boiled chickpeas 1oz/30g
• Beetroot 1.8oz/50g
• 1 cucumber
• 1 carrot
• Lemon juice to taste
• 1 teaspoon of tahini
• 1 teaspoon of extra virgin olive oil
• Sesame seeds 1 tbsp
Time and difficulty: 30 minutes – medium
Preparation Method:
For the Hummus
Combine the beetroot cut into small pieces, chickpeas, a few drops of lemon juice, tahini, and oil in a mixer. Blend until you get a smooth and homogeneous cream. Season with salt if necessary.
For the Poke
Cook the rice in plenty of water or with steam cooking. Cut the various seasonings: the carrot into julienne strips and the cucumber into slices. At the bottom of a bowl lay the rice and the various ingredients on top in such a way as to make small piles: salmon, beetroot hummus, carrots, and cucumber. Finally, add the sesame seeds.
Poke Bowl with of Quinoa, Red Beans, Sweet Potatoes, and Baby Spinach
Ingredients:
• Quinoa 1.8oz/50g
• Boiled red beans 3.2oz/90g
• Sweet potatoes, peeled into cubes 4.2oz/120g
• 2.8o/80gz baby spinach
• Vegetable soy yogurt (no added sugar) 2 tbsp
• Juice of half a lemon
• Extra virgin olive oil
Pepper as needed.
• Paprika to taste
• Pumpkin seeds 1 tbsp
Time and difficulty: 45 minutes – Medium
Preparation Method
For the sauce
Put the yogurt in a bowl and mix it with a tablespoon of oil and the juice of half a lemon, until you get a homogeneous consistency. Add the pepper.
For the Poke
Arrange the potatoes in a baking dish, add the olive oil and paprika (if desired), bake in the oven at 356°F/180°C for 30 minutes. Cook the quinoa in plenty of water or by steam cooking. Wash the baby spinach. At the bottom of a bowl lay the quinoa and the various ingredients on top in such a way as to make small piles: red beans, sweet potatoes, baby spinach. Finally, add the yogurt sauce and pumpkin seeds.
