Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
- Prep in:
- 10 mins
- Cook in:
- 15 mins
- Serves:
- 2
| Per Serving | %RI |
|---|---|
| KCAL 536 | 26% |
| Fat 39.5g | 56% |
| Sat Fat 6.2g | 31% |
| Salt 0.4g | 6% |
| Sugar 7.5g | 8% |
Method
This Buddha Bowl recipe is a colourful creation bursting with flavour! Ideal for those warmer evenings or when you have a few people to feed at a party or gathering. If you're vegan or vegetarian then all you need to do is substitute the tuna for more avocado. A fantastic easy-to-follow dish which you can whip up in no time at all!
-
- Boil the potatoes for 10-15 minutes, or until cooked, drain and set aside to cool.
- In a small bowl mix the tuna with the lime zest and juice, soy sauce and sesame oil and leave to marinate for 4 minutes.
- Arrange the tuna and remaining ingredients in a serving bowl, garnish with the sesame seeds, lime wedges and coriander.
- Serve immediately.
Tip:
Alternatively, for a vegan version, omit the tuna and add more avocado.
Ingredients
200g new potatoes, cut into cubes
60g fresh sushi quality tuna steak, cut into cubes
Juice and zest of 2 limes
1 tablespoon sesame oil
½ tablespoon soy sauce
2 chillies, deseeded and sliced
50g macadamia nuts, toasted
50g red cabbage, thinly sliced
1 sheet nori seaweed, crumbled
2 tablespoons Goji berries or pomegranate seeds
1 tablespoon edamame beans, cooked
½ cucumber, deseeded and cubed
½ avocado, stoned, peeled and cubed
2 spring onions, finely chopped
2 tablespoons sesame seeds, to garnish
Lime wedges, to garnish
Fresh coriander to garnish
