Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Prep in Prep in:
10 mins
Cook in Cook in:
15 mins
Serves 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!

-

  1. Boil the potatoes for 10-15 minutes, or until cooked, drain and set aside to cool.
  2. 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.
  3. Arrange the tuna and remaining ingredients in a serving bowl, garnish with the sesame seeds, lime wedges and coriander.
  4. 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

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

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