Avocado and Edamame Poke Bowlwith rice / mango / kale / spicy garlic mayo
Poke bowls are quickly becoming a Cook Smarts' classic since they were first featured in a meal plan. Our community always gives this recipe high reviews as an easy meal for a warm summer night. If you haven't come across poke bowls, they are like burrito bowls made with Asian ingredients. For this vegetarian version, top rice with fun things like mango, edamame, avocado, and spicy garlic mayo for a creamy finish. Check out this video to see how it's done!
- Mayonnaise - 4 Tbsp
- Chili-garlic sauce - 2 tsp
- Rice, uncooked white or brown - 1 cup
- Cucumbers - 8 oz, diced
- Limes - 1, wedges
- Green onions - 2 stalks, thinly sliced, white and green parts
- Mangos - 1, cubed
- Avocados - 1, cubed
- Kale - 6 oz, very thinly sliced
- Edamame, shelled - 1 cup
- Vinegar, rice - 2 tsp + 2 tsp
- Oil, cooking - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 Tbsp
- Oil, toasted sesame - 2 tsp
- Sesame seeds, any color (opt) - 2 tsp
- Pickled ginger (opt) - for serving
- Rice - (Double if making Wednesday's meal.) For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. (Can be done up to 5 days ahead)
- Make spicy garlic mayo - Whisk together mayonnaise and chili-garlic sauce. (Can be done up to 5 days ahead)
- Cucumbers / Limes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
- Mangos / Avocados / Kale / Edamame - Prep as directed. If using frozen edamame, defrost.
- Stir the first part of vinegar into the rice for tonight (reserve half the rice if doubled for Wednesday). If the rice was made ahead, heat in the microwave so it is warm but not hot.
- Toss kale with second part of vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.
- Toss avocados and edamame with green onions (green and white parts), soy sauce, and sesame oil. Season with some salt.
- Assemble bowls by dividing rice and kale between serving bowls. Top with mango, avocado / edamame, and cucumber. Finish with sesame seeds and a drizzle of spicy garlic mayo.
- Serve bowls with lime wedges and pickled ginger on the side.
We loved this recipe. A perfect meal for a warm summery day.0 Helpful
I wanted to like this but it was just okay. Felt like something was missing. Like more mayo or seasoning of some sort.0 Helpful
This is SO good - felt like I was at a restaurant and it was almost no work. I was able to buy tune poke at Fresh Time already seasoned so I got to skip a few steps. This is going in the regular repertoire!0 Helpful
First Cook Smarts Meal and really liked it. Used brown rice which gives a more nutty flavor to the meal. Kids wanted a little more flavor so had to add more soy sauce on top for them. I would recommend peeling the skin off of the cucumber as the kale was very crisp. Husband recommended mixing poke in sauce with cucumber, kale and edamame to give more flavor to everything.0 Helpful
Seared my tuna with a sesame seed crust since I don’t like raw fish but really loved the flavors in this!!0 Helpful