Whole30 Classic Poke Tuna Bowl
Dive into clean, coastal-inspired eating with this Whole30 Classic Poke Tuna Bowl—a refreshing, nutrient-packed dish that reimagines the traditional Hawaiian poke bowl with a health-conscious twist. Featuring tender cubes of sushi-grade ahi tuna tossed in a zesty marinade of coconut aminos, sesame oil, and lime juice, this recipe is paired with warm cauliflower rice for a light, grain-free base. Vibrant slices of creamy avocado, crisp cucumber, and peppery radishes add delightful texture and color, while green onions and sesame seeds provide the perfect finishing touch. With just 20 minutes of prep and no complicated techniques, this protein-rich bowl is a quick, satisfying meal that's Whole30-compliant, gluten-free, dairy-free, and bursting with flavor. Perfect for anyone craving a wholesome, elegant dining experience at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces Sushi-grade ahi tuna
- 4 cups Cauliflower rice
- 1 whole Avocado
- 1 whole Cucumber
- 4 whole Radishes
- 2 stalks Green onions
- 2 tablespoons Coconut aminos
- 1 teaspoon Sesame oil
- 1 tablespoon Lime juice
- 1 tablespoon Sesame seeds
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Begin by preparing the cauliflower rice. In a microwave-safe bowl, heat the cauliflower rice for about 3-5 minutes until warm. Alternatively, you can sauté it in a pan over medium heat with a tablespoon of water for about 5 minutes until warmed through.
Dice the sushi-grade ahi tuna into small cubes, approximately 1/2 inch in size. Place them in a mixing bowl.
In a small bowl, whisk together the coconut aminos, sesame oil, and lime juice. Pour this mixture over the diced tuna, gently tossing to coat all the pieces evenly.
Season the tuna with salt and black pepper. Allow it to marinate in the refrigerator while you prepare the remaining ingredients.
Slice the avocado in half, remove the pit, and then slice it into thin wedges.
Thinly slice the cucumber and radishes, and chop the green onions.
To assemble the poke bowl, begin by dividing the cauliflower rice between two bowls.
Top each bowl with the marinated tuna, arranging it neatly over the cauliflower rice.
Add slices of avocado, cucumber, and radishes on top of the tuna.
Sprinkle with chopped green onions and sesame seeds.
Serve immediately and savor the fresh, wholesome flavors of this Whole30 poke bowl!
Nutrition Facts
Calories |
1090 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 2458 mg | 107% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 25.9 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 3615 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
