Tuna Poke Bowl with Kale and Brown Rice

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Servings 4

Prep. Time 30 mins

Cooking Time 30 minutes

    • 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
    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.