Whole30 Tuna Poke Bowl
Fresh, vibrant, and entirely Whole30-compliant, this Tuna Poke Bowl is a delicious way to enjoy a healthy twist on a classic dish. Made with tender sashimi-grade tuna that's marinated in a flavorful blend of coconut aminos, toasted sesame oil, garlic, and ginger, this recipe is perfectly balanced with zoodles, crisp cucumber slices, shredded carrots, creamy avocado, and a sprinkle of black sesame seeds. Ready in just 20 minutes and requiring zero cooking, it’s ideal for a quick yet satisfying lunch or dinner. Garnished with green onions and paired with fresh lime wedges, this nutrient-packed bowl is bursting with bold flavors and beautiful textures that make clean eating both indulgent and exciting. Perfect for anyone following Whole30 or seeking a gluten-free, grain-free alternative to traditional poke bowls.
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Recipe Information
Ingredients
- 12 oz Sashimi-grade tuna
- 3 tbsp Coconut aminos
- 1 tsp Sesame oil (toasted, Whole30 compliant)
- 1 tbsp Rice vinegar (unsweetened, Whole30 compliant)
- 1 clove Garlic, minced
- 1 tsp Ginger, grated
- 0.5 tsp Sea salt
- 2 medium Zucchini, spiralized
- 1 medium Cucumber, thinly sliced
- 1 whole Avocado, sliced
- 1 medium Carrot, shredded
- 2 stalks Green onions, thinly sliced
- 1 tsp Black sesame seeds
- 0.25 tsp Red pepper flakes (optional)
- 1 whole Lime wedges (for serving)
Instructions
1. Dice the sashimi-grade tuna into 1/2-inch cubes and set aside in a medium mixing bowl.
2. In a small bowl, whisk together the coconut aminos, sesame oil, rice vinegar, minced garlic, grated ginger, and sea salt to make the dressing.
3. Pour the dressing over the cubed tuna. Gently toss to coat, then cover and refrigerate for 10-15 minutes to let the flavors meld.
4. While the tuna marinates, prepare your vegetables: spiralize the zucchini to create 'zoodles,' thinly slice the cucumber, shred the carrot, and slice the avocado.
5. Divide the zucchini noodles between two bowls as the base layer.
6. Arrange the cucumber, shredded carrot, and avocado around the edges of the bowl. Place the marinated tuna in the center.
7. Garnish each bowl with green onions, black sesame seeds, and optional red pepper flakes for a hint of heat.
8. Serve with lime wedges on the side for squeezing over the top. Enjoy your fresh, Whole30-compliant tuna poke bowl!
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.9 g | 50% | |
| Saturated Fat | 6.2 g | 31% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 2002 mg | 87% | |
| Total Carbohydrate | 60.9 g | 22% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 29.0 g | ||
| Protein | 91.2 g | 182% | |
| Vitamin D | 17.0 mcg | 85% | |
| Calcium | 263 mg | 20% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 3584 mg | 76% | |
*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.
