Fresh, bright and bursting with flavour, this colourful poke bowl recipe will have your tastebuds dancing.
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- recipes
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Beetroot and Corn Poke Bowl
4
Serves
0
Serves of fruit (per serve)
7.6
Serves of vegetables (per serve)Ingredients
- 1 cup tri colour quinoa
- 1 tablespoon extra virgin olive oil
- 400g firm white fish fillets, chopped
- 425g can diced beetroot, well drained
- 420g can corn kernels, drained
- 1 Lebanese cucumber, julienned
- 1 large carrot, julienned
- 1 avocado, sliced
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh coriander leaves, for serving
Method
- Cook quinoa following packet directions. Drain.
- Heat oil in a non stick frypan over medium heat, add fish and cook for 3-4 minutes, turning regularly, until cooked.
- Evenly divide quinoa, cooked fish, beetroot, corn kernels, cucumber, carrot and avocado in each serving bowl. Garnish with sesame seeds and coriander leaves, serve immediately.
- Drizzle with a reduced fat salad dressing, if desired.
Recipe Notes
Fresh, bright and bursting with flavour, this colourful poke bowl recipe will have your tastebuds dancing.
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Nutrition per serving
|
2409 kJ |
20.52g Fat |
3.27g Sat. Fat |
56.88g Carbs |
18.15g Sugars |
17.98g Fibre |
32.24g Protein |
600mg Sodium |
| 476 per 100 g |
4.06g per 100 g |
0.65g per 100 g |
11.24g per 100 g |
3.59g per 100 g |
3.55g per 100 g |
6.37g per 100 g |
119mg per 100 g |
Acknowledgements
Recipe originally published by Nutrition Australia and created by Edgell.