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Tuna Poke Bowl
with mango / kale / spicy garlic mayo

Active: 30 min Total: 30 min
If you haven't come across poke bowls, they are like burrito bowls made with sushi-inspired ingredients. For this paleo version, top shredded kale with fresh raw fish and then pile on other fun things like avocado, mango and spicy garlic mayo for a creamy finish. Check out this video to see how a classic version is made!
Smarts: These bowls are so simple that the fish needs to be the star. Look for sushi-grade tuna (or salmon) and tell your fishmonger that you plan to serve it raw so that he / she can point you towards the best fish. If there's not a great fresh fish option, pre-cooked cocktail shrimp can be prepared in the same way.


Tuna Poke Bowl:
  • Cucumbers - 12 oz , diced
  • Limes - 1 , wedges
  • Green onions - 2 stalks , thinly sliced, white and green parts
  • Mangos - 1 , cubed
  • Avocados - 1 , cubed
  • Kale - 12 oz , very thinly sliced
  • Tuna, sushi-grade - 12 oz , ½” / 1.3cm cubes (sub sushi-grade salmon; pre-cooked shrimp)
  • Bragg's / coconut aminos - 2 Tbsp
  • Oil, toasted sesame - 2 tsp
  • Vinegar, rice - 1 Tbsp
  • Oil, cooking - 2 1/2 Tbsp
  • Sesame seeds, any color (opt) - 2 tsp
  • Pickled ginger (opt) - for serving
Spicy Garlic Mayo:
  • Mayonnaise, paleo-friendly - 4 Tbsp
  • Chili-garlic sauce - 2 tsp (sub hot sauce of choice)


  1. Make spicy garlic mayo - Whisk together mayonnaise and chili-garlic sauce. Taste and add more chili-garlic sauce if you'd like. (Can be done up to 5 days ahead)
  2. Cucumbers / Limes / Green onions - Prep as directed. Store separately. (Can be done 1 day ahead)
  3. Mangos / Avocados / Kale - Prep as directed.

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  1. Slice tuna into ½” / 1.3cm cubes. Toss tuna with green onions (green and white parts), aminos and sesame oil.
  2. Toss kale with vinegar and cooking oil. (For more tender kale, massage the vinegar and cooking oil into the leaves.) Season with a pinch of salt.
  3. Assemble bowls by topping kale with mango, avocados, cucumber and tuna. Top with sesame seeds and a drizzle of spicy garlic mayo.
  4. Serve bowls with lime wedges and pickled ginger on the side.



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