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Mango and Cucumber Salmon Poke Bowl
with avocado / cauliflower rice

Active: 30 Total: 30
Poke bowls are always a weeknight hit with our community because they are so quick and easy to assemble. This one has lots of cooling fresh flavor and a creamy-spicy sauce to top it all off.
Smarts: If you prefer not to serve the fish raw, you can sear it and then toss it, still warm, with the seasoning mixture.
Tags
Proteins
Cuisines

Ingredients

Metric
Servings:
4
Mango and Cucumber Salmon Poke Bowl:
  • Mangos, large - 1 , cubed
  • Cucumbers - 10 oz , chopped
  • Avocados - 1 , chopped
  • Salmon, sushi-grade - 1 lb , cubed (look for skinless filets or have the fishmonger remove the skin; sub sushi-grade tuna)
  • Bragg's / coconut aminos - 1 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Sesame seeds, any color - 2 tsp
  • Baby spinach or baby kale - 5 oz
  • Furikake (opt) - for serving
Sriracha Mayo:
  • Mayonnaise, paleo-friendly - 1/3 cup
  • Sriracha - 1 tsp , more or less, to taste
  • Lime juice - 2 tsp
Cauliflower Rice:
  • Cauliflower florets - 12 oz
  • Butter - 1 Tbsp

Prep

  1. Cauliflower rice - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with some salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with some salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 5 days ahead)
  2. Make Sriracha mayo - Combine mayonnaise, Sriracha, and lime juice. (Can be done up to 5 days ahead)
  3. Mangos / Cucumbers - Prep as directed. Store separately. (Can be done 1 day ahead)
  4. Avocados - Chop avocados.

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Make

  1. Slice salmon into 1/2” / 1.3 cm cubes. Gently toss with aminos, sesame oil, and sesame seeds.
  2. If cauliflower rice was made ahead, reheat in the microwave.
  3. Assemble bowls with a base of cauliflower rice and spinach / kale. Top with mangos, cucumbers, avocados, and salmon. Top with Sriracha mayo and furikake. Enjoy!

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