Veggie Poke Bowl
SERVES
4
PREP TIME
10 mins
COOK TIME
20 mins
INGREDIENTS
- 2 C shelled edamame beans
- 250g microwave brown rice packet
- 200g coleslaw mix dressed
- 1 beetroot grated
- ½ red onion finely sliced
- ¼ C kewpie mayonnaise
- 1 lime cut into wedges
Calories
447
Carbs
45g
Sugar
11g
Protein
14g
Fat
83g
*Nutritional information provided is an estimate only, based on industry averages, and may change based on which brands you purchase, ingredients changed, or added in differing amounts to the recipe. If you have any feedback or concerns please get in contact.
METHOD
- Cook the patties according to the instructions on the pack.
- Cook the edamame in a pot of boiling salted water for 2-3 minutes.
- At the same time, cook the rice according to package directions.
- Divide the rice between shallow bowls, add the beetroot, slaw, edamame, red onion and lime wedge.
- Slice the patties and arrange on top and add a squiggle of mayonnaise. Serve with a lime wedge for squeezing and extra mayo.
Chef's Tips: When in season, tomatoes and avocado are great in poke bowls too. Make sure you are generous with your kewpie mayo as it helps to bring the ingredients together.
