Based on a traditional Hawaiian dish, the avocado shines in this dish rich with fresh ingredients that are easy to toss together. No cooking required!
This Heart-Check Certified recipe is brought to you by the Hass Avocado Board.
Avocado Poke Bowl
Calories390 Per Serving
Protein31g Per Serving
Fiber8g Per Serving
|Total Fat||14.0 g|
|Saturated Fat||2.0 g|
|Trans Fat||0.0 g|
|Polyunsaturated Fat||4.0 g|
|Monounsaturated Fat||7.0 g|
|Total Carbohydrate||38 g|
|Dietary Fiber||8 g|
2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 fat
2 tablespoons reduced-sodium soy sauce
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
1/8 teaspoon red pepper flakes
12 oz. sushi-grade ahi tuna, cut in ½-inch cubes
1 fresh avocado (halved, pitted, cubed)
1/2 cup shredded carrots
1/2 red bell pepper (chopped)
1 scallion thinly sliced (about 2 Tbsp)
2 cups cooked brown rice, at room temperature
1 teaspoon toasted sesame seeds
In large bowl, combine soy sauce, rice wine vinegar, toasted sesame oil and red pepper flakes.
Stir in tuna, avocado, edamame, carrots, red bell pepper and scallion. Cover and refrigerate 15 minutes to marinate.
Divide rice evenly between 4 serving bowls. Stir tuna mixture and arrange over rice, dividing evenly. Sprinkle with sesame seeds.