Hawaiian Sweetpotato Poke Bowls
Cooking time
20 minutes
Prep time
30 minutes
Poke bowls are versatile, colourful, and oh-so-nutritious. We love adding sweetpotatoes because they bring bright, beautiful colour, natural sweetness, and a nutritious boost. This bowl combines sushi-grade ahi tuna, roasted North Carolina sweetpotatoes, creamy avocado, shelled edamame, and crunchy cucumbers over hearty brown rice. Top it off with spicy mayo (if you dare!) and sesame seeds for extra flavour.
Serving
For the poke bowl
- 2 large North Carolina sweetpotatoes (skin-on )
- 3 tbsp sesame oil
- 2½ tbsp light soy sauce
- 450 g sushi-grade ahi tuna
- 60 ml rice vinegar
- 600 g cooked brown rice
- 1 cucumber
- 110 g shredded carrots
- 2 small avocados
- 150 g shelled edamame
- 3 green onions (finely chopped)
For the garnish
- spicy mayo
- sesame seeds
Totals of recommended daily intake per portion
% of average daily recommended intake for an adult male
Directions
Step 1
Preheat oven to 205°C and line a baking sheet with aluminium foil.
Step 2
Cut sweetpotatoes into cubes and transfer to the prepared baking sheet. Drizzle with 2 tablespoons of sesame oil and 1½ tablespoons soy sauce. Bake for 18-20 minutes, or until soft when pierced with a fork.
Step 3
Cut tuna into cubes and place in a medium bowl. Add rice vinegar, remaining 1 tablespoon sesame oil, and 1 tablespoon soy sauce, toss to coat.
Step 4
To assemble the bowls, evenly divide brown rice, marinated tuna, roasted sweetpotatoes, edamame, carrots, avocados, and green onions among four bowls.
Step 5
Drizzle with spicy mayo and sesame seeds, if desired.
