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Poke bowl vegan
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Using a spiralizer, I spiralized the zucchini noodles and divide between 2 bowls.
Like; Nori strips, taro chips, pickled ginger, crispy onions, wasabi peas and chia seeds or hemp hearts.I got mine from.I like to do this in a sealable Tupperware and then refrigerate for a minimum of 30 mins, or overnight- going in a every few hours to give it a toss to coat.Here Ive added cabbage, edamame, watermelon radish, avocado and cucumber.Serves: Serves 2-3, ingredients cup, gluten Free tamari or soy sauce 1 tbsp grated ginger 2 tbsp toasted sesame oil estrazioni del lotto 17 ottobre tsp red pepper flakes (optional) 1 package firm tofu, drained, pressed cubed 2 large zucchini, washed trimmed 1 carrot, shredded or grated 1 red pepper.Tofu is the least expensive option and is just as good in my opinion.
Theyre inexpensive, fun and actually make your veggies taste different.I used a frozen block of sushi grade tuna (AAA) because fresh tuna, in our area, is over-the-top expensive.Place in a bowl. .Optional Toppings: Instructions Whisk together tamari or soy sauce, ginger, sesame oil and red pepper flakes.So you can either just make the simple poke, or you can create a whole healthy poke bowl, loaded up with veggies. Then make the easy Ponzu Sauce to spoon over top.I may receive commissions for purchases made through those links at no additional cost to you.But if you have access to good fresh tuna, obviously its the best!But in order to get a texture similar to that of tuna I then sautéed it until softened, then back into the marinade it went to absorb more flavor and chill completely.You can really elevate Poke by using a good quality Shoyu Soy Sauce, or keep it simple and GF with Braggs Liquid Amino Acids.Then every day you can build yourself a yummy bowl to take to work, or have for dinner.This is seriously the easiest marinade ever, and works flawlessly on almost anything!