Diced sushi grade tuna or salmon with black sesame seeds
½ Avocado from Mexico, diced or sliced
Slices of quick pickled jalapeño
2 tablespoons Tamari
1 tablespoon Rice wine vinegar
Juice of 1 lime
½ teaspoon agave
1 teaspoon minced ginger
Credit: Gracie Carroll
Coconut Cauliflower “Rice”: Remove the stalks from the cauliflower and chop it into chunks. Throw all of the pieces into a food processor and pulse until the cauliflower resembles rice. Heat the coconut oil in a frying pan. If using onion, add the chopped onion to pan and sweat.
Add in the cauliflower plus 1 or 2 tablespoons of water and lightly steam the cauliflower. Add salt and pepper to taste, and stir in the coconut flakes until fragrant. This really doesn’t take long so plan to have things cooking for no more than about 5 minutes.
Poke Bowl: Fill your single serving bowl with cauliflower “rice” and add toppings. Feel free to get creative when it comes to the toppings you choose, the possibilities are endless! Serve with Pour-Over Sauce, recipe below.
Pour-Over Sauce: Combine everything in a glass jar and shake well to combine. Serve with your bowl!