Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Per Serving

RI%

KCAL

536

26%

Fat

39.5g

56%

Sat Fat

6.2g

31%

Salt

0.4g

Sugar

7.5g

Prep in:

10 mins.

Cook in:

15 mins.

Serves:

2 Cost per Serving

Potato Type

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

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.

Find more recipes like this one Lunch & Dinner, Meal Occasions, Quick Recipes, Seafood Celebration, Seasonal Recipes, Summer, World Flavours

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