Poke bowls, fish salads, originated in Hawaii and then became popular in California. The popularity of this dish has spread across the United States in 2018 and into 2019. According to Eater.com, the number of Hawaiian restaurants has doubled in the past two years. Poke bowls can be a healthy meal, and they offer a lot of diversity in one dish. So, it is easy to see why they are so popular.
The base of these bowls is often filled with brown rice or mixed greens, which provides you with whole grain nutrients and your daily dose of vegetables. The bowl’s main ingredient is often salmon or tuna, a great source of lean protein and Omega 3’s. It often contains Kimchi, a fermented cabbage, which aids in digestion.
Poke bowls are cost-effective and jammed packed with nutrients for under $15. They also require very minimal prep for students or people with busy work schedules; you don’t even have to turn on the oven! They are even available in South Carolina, with three restaurants in Clemson serving them on their menus.
Poke Bowl Recipe – Healthy and Delicious
- 3 or 4 cups of cooked brown rice
- 1 lb. ahi tuna (cubed)
- 2 diced avocados
- 2 sliced green onions
- 1 diced cucumber
- 1 cup of diced mango
- 1 cup of cooked edamame
- 1 small sliced jalapeno
- 2-3 tablespoons of sesame seeds
- 1 tablespoon sesame oil
Each of these bowls is customizable, and you can substitute or add ingredients to your liking. For example, some people substitute in 2 cups of lettuce so that the base is half salad and half grains. Other people add on different veggies or a flavorful sauce. One sauce which pairs well with the poke recipe above is a citrus sauce, which includes ½ cup of soy sauce, ¼ cup of orange juice, 2 tablespoons of lemon or lime juice, and 1 tablespoon of rice vinegar or mirin.