Hawaiian Poke Protein Bowl with Tropical Green Smoothie

Allergens

Fish (Poke Protein Bowl), Tree Nuts (Macadamia Nuts in Poke Protein Bowl)

Ingredients

• Poke Protein Bowl:
• 1 lb sushi
• grade ahi tuna, diced
• 1 cup cooked quinoa
• 1 avocado, sliced
• 1 cup mixed greens
• 1 cup edamame, shelled and steamed
• 1/2 cup mango, diced
• 1/2 cup red bell pepper, diced
• 1/4 cup green onions, thinly sliced
• 2 tbsp macadamia nuts, roughly chopped Tropical Green Smoothie:
• 1 cup pineapple, fresh or frozen
• 1 cup spinach, washed and trimmed
• 1/2 avocado
• 1 cup coconut water
• 4 ice cubes

Instructions

1. In a large bowl, combine the diced tuna with a dressing made from 3 tbsp soy sauce, 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp honey, and 1 tbsp fresh lime juice. Toss gently to coat.
2. Divide quinoa among four bowls. Top each bowl with an equal portion of the tuna mixture.
3. Arrange avocado slices, mixed greens, steamed edamame, diced mango, red bell pepper, and green onions atop the quinoa and tuna.
4. Sprinkle roughly chopped macadamia nuts over each bowl. Serve immediately.
5. In a blender, combine pineapple, spinach, avocado, coconut water, and ice cubes. Blend until smooth and creamy.
6. Pour into four glasses and serve immediately.

Chef’s Insight

Choose fresh, high-quality ingredients for optimal flavor and nutritional value. Allow the natural sweetness of the pineapple and mango to shine in the smoothie without added sugars.

Notes

Ensure all ingredients are fresh and of high quality for the best flavor and nutritional value. If using frozen fruit for the smoothie, use only unsweetened varieties.