SHARE
Tuna Poke Bowl with Kale and Brown Rice
(No Ratings Yet)
Loading...Servings 4
Prep. Time 30 mins
Cooking Time 30 minutes
Ingredients
- ½ bag Harvest Fresh chopped kale
- 1 pound raw sushi-grade ahi tuna, cut into 2 cm (3/4-inch) cubes
- 2 cups hot cooked short-grain brown rice (about 2/3 cup uncooked)
- ½ container Harvest Fresh Zucchini Spirals
- 2 tablespoons rice vinegar, divided
- 1/4 teaspoon kosher salt
- 2 ½ tablespoons reduced-sodium soy sauce
- 1 teaspoon toasted sesame oil
- ½ teaspoon Sriracha chili sauce
- ½ teaspoon grated fresh ginger
- 3/4 cup cubed seeded peeled cucumber
- 1 small avocado, peeled and diced or sliced
- 1 green onion, thinly sliced
- 1 ½ tablespoons white sesame seeds, lightly toasted
Directions
- Cook brown rice to package instructions or rinse rice and cook 2/3 cup rice in 1 and 1/3 cups water for 40 minutes or until tender
Combine rice, kale, 1 tablespoon vinegar, and salt in a bowl, while rice is still warm, toss to coat. This will wilt the kale and warm it through
Combine soy sauce, sesame oil, Sriracha, ginger, and remaining 1 tablespoon vinegar in a large bowl, stirring well with a whisk. Add tuna, cucumber, avocado, and green onion; toss gently to coat.
Divide rice mixture evenly among 4 bowls; top with tuna mixture. Sprinkle evenly with sesame seeds. Serve immediately.