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Avocado Poke Bowl

Avocado Poke Bowl
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Avocado Poke Bowl

Nutrition Facts

Avocado Poke Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
8g Per Serving
×
Calories 390
Total Fat 14.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 7.0 g
Cholesterol 35 mg
Sodium 350 mg
Total Carbohydrate 38 g
Dietary Fiber 8 g
Sugars 2 g
Protein 31 g

Dietary Exchanges
2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 fat

Ingredients

Servings   4   Serving Size   1 cup

  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1/8 teaspoon red pepper flakes
  • 12 oz. sushi-grade ahi tuna, cut in ½-inch cubes
  • 1 fresh avocado (halved, pitted, cubed)
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper (chopped)
  • 1 scallion thinly sliced (about 2 Tbsp)
  • 2 cups cooked brown rice, at room temperature
  • 1 teaspoon toasted sesame seeds

Directions

Tip: Click on step to mark as complete.

  1. In large bowl, combine soy sauce, rice wine vinegar, toasted sesame oil and red pepper flakes.
  2. Stir in tuna, avocado, edamame, carrots, red bell pepper and scallion. Cover and refrigerate 15 minutes to marinate.
  3. Divide rice evenly between 4 serving bowls. Stir tuna mixture and arrange over rice, dividing evenly. Sprinkle with sesame seeds.
 

Nutrition Facts

Avocado Poke Bowl
CaloriesCalories
390 Per Serving
ProteinProtein
31g Per Serving
FiberFiber
8g Per Serving
×
Calories 390
Total Fat 14.0 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 4.0 g
Monounsaturated Fat 7.0 g
Cholesterol 35 mg
Sodium 350 mg
Total Carbohydrate 38 g
Dietary Fiber 8 g
Sugars 2 g
Protein 31 g

Dietary Exchanges
2 starch, 1 vegetable, 3 1/2 lean meat, 1/2 fat

Ingredients

Servings   4   Serving Size   1 cup

  • 2 tablespoons reduced-sodium soy sauce
  • 2 teaspoons rice wine vinegar
  • 1 teaspoon toasted sesame oil
  • 1/8 teaspoon red pepper flakes
  • 12 oz. sushi-grade ahi tuna, cut in ½-inch cubes
  • 1 fresh avocado (halved, pitted, cubed)
  • 1/2 cup shredded carrots
  • 1/2 red bell pepper (chopped)
  • 1 scallion thinly sliced (about 2 Tbsp)
  • 2 cups cooked brown rice, at room temperature
  • 1 teaspoon toasted sesame seeds

Directions

Tip: Click on step to mark as complete.

  1. In large bowl, combine soy sauce, rice wine vinegar, toasted sesame oil and red pepper flakes.
  2. Stir in tuna, avocado, edamame, carrots, red bell pepper and scallion. Cover and refrigerate 15 minutes to marinate.
  3. Divide rice evenly between 4 serving bowls. Stir tuna mixture and arrange over rice, dividing evenly. Sprinkle with sesame seeds.
 

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