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Keto Poke Bowl
A fresh, flavourful poke bowl with marinated ahi tuna, crunchy veggies, avocado and cauliflower rice, all tied together with a creamy spicy mayo. Light but satisfying and ready in under 20 minutes.
Serves 4Prep 15 minCook 5 minFish
Containsegg · fish · sesame
Inspired by a recipe from Wholesome Yum ↗
Protein 29%Carbs 10%Fat 61%
About 420 kcal a serve — 30 g protein, 10 g carbs, 28 g fat. Each segment is that macro's share of the calories, within about 10%.
Ingredients
Serves 4
Method
Marinate the tuna
MarinateIn a medium bowl, whisk together the coconut aminos, lime juice, and sesame oil. Add the tuna and toss to coat. Cover and refrigerate while you prepare the other ingredients, or up to 2 hours.
In the bowlWhisk & toss →
Cook the cauliflower rice
CookHeat the avocado oil in a pan over medium-high heat. Add the cauliflower rice, season with sea salt and black pepper, and cook for about 5 minutes until tender. Set aside to cool slightly.
Into the panSauté →
5 min
Make the spicy mayo
MixStir together mayo and sriracha to your desired heat level. Transfer to a small squeeze bottle, or use a small zip-top bag with the corner snipped.
In the bowlStir →
Slice the veggies
PrepThinly slice the cucumbers, radishes and avocado so they add crunch and creaminess without overpowering the tuna.
On the boardSlice →
Assemble the bowls
LayerArrange 4 bowls with 3/4 cup (245g) cauliflower rice in each. Top each with 1/4 cup cucumbers, 1/4 cup radishes, 1/4 avocado, and 1/2 cup marinated tuna.
Add toppings
On topSqueeze the spicy mayo in a zig-zag pattern over the bowls. If desired, garnish with green onions and sesame seeds for extra flavour and crunch.
In the bowlsGarnish →
Cook's noteDon't marinate the tuna longer than 2 hours or the lime juice will start to cook the fish like ceviche; the textures are best when everything is freshly made.
Estimated per serve
420 kcal · 30 g protein · 10 g carbs · 28 g fatestimates, within ~10%
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