This poke bowl is made with marinated ripe papaya instead of salmon! Served on a bed of ginger rice & quinoa then topped with sauteed edamame, crunchy rainbow veggies, pickled ginger, tamari sauce, avocado and toasted sesame seeds. V, GF
4 servings
Ingredients:
SPICY ‘SALMON’
1/2 cup ripe papaya, peeled, seeded and diced
1 tablespoon rice vinegar
1/2 tablespoon sriracha
Pinch sea salt
GINGER RICE
1/2 cup white basmati rice, rinsed and drained
½ cup dry quinoa, rinsed and drained
1” piece fresh ginger, peeled and minced
1 tablespoon fresh lime juice
Pinch of sea salt
SAUCE
3 tablespoons low-sodium tamari
1 tablespoon pure maple syrup
1/2 tablespoon sriracha
1 teaspoon sesame oil
EDAMAME
1 cup shelled edamame
1/2 teaspoon sesame oil
1 tablespoon low-sodium tamari
TOPPINGS, OPTIONAL
1/2 cup cucumber, thinly sliced
1/4 cup radish, thinly sliced
1/4 cup carrots, cut into matchsticks
Avocado
Jalapeño slices
Pickled ginger
Method:
Marinate the papaya: Add the papaya, sriracha and vinegar to a small ziplock bag until well combined. Close the bag removing the excess air. Store in fridge until ready to serve.
Make the Ginger Rice: To a small saucepan, add the rice, quinoa, 1 ¼ cup water and ginger. Bring to a boil then cover and reduce to a simmer. Cook for 15 minutes then turn heat off. Let rest for 10 minutes with lid on. Drain any excess water if needed. Stir in lime juice and salt to taste.
Make the sauce: In a small bowl, whisk together the tamari, maple syrup, sriracha and sesame oil.
Saute the edamame: Heat a large skillet with sesame oil over medium heat for a minute. Add the edamame and coat with the warm oil. Cook for 3-4 minutes stirring occasionally. Stir in ½ tablespoon of tamari and cook for another 1-2, until golden brown.
Assemble: Divide the ingredients between 4 bowls, starting with the rice/quinoa mixture. Add the edamame and veggies then drizzle with sauce and sprinkle with sesame seeds.
NOTE: Cut up the extra papaya and add it to your morning oats, yogurt parfait or freeze for smoothies.