Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl

Tuna, Edamame, Potato and Macadamia Poke Buddha Bowl
Prep in Prep in:
10 mins
Cook in Cook in:
10 mins
Serves Serves:
2
Per Serving %RI
KCAL 536 26%
Fat 39.5g 56%
Sat Fat 6.2g 31%
Salt 0.4g 6%
Sugar 7.5g 8%

Method

This Buddha Bowl recipe is a colourful creation bursting with flavour! Ideal for those warmer evenings or when you have a few people to feed at a party or gathering. If you're vegan or vegetarian then all you need to do is substitute the tuna for more avocado. A fantastic easy-to-follow dish which you can whip up in no time at all!

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Boil the potatoes, drain and cool.

Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.

Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.

 

For the vegan version, omit the tuna and add more avocado

Ingredients

200g new potato cubes

60g fresh sushi quality tuna steak

2 chillies, sliced

50g macadamia nuts, toasted

50g red cabbage, thinly sliced

1tbsp sesame oil

½ tbsp soy sauce

2tbsp sesame seeds

1 sheets nori seaweed, crumbled

2tbsp Goji berries or pomegranate seeds

1tbsp edamame beans, cooked

½ cucumber, seeded and cubed

½ avocado, peeled and cubed

2 spring onions, shredded

Juice and zest of two limes, plus one lime in wedges

Coriander to garnish

200g new potato cubes 60g fresh sushi quality tuna steak 2 chillies, sliced 50g macadamia nuts, toasted 50g red cabbage, thinly sliced 1tbsp sesame oil ½ tbsp soy sauce 2tbsp sesame seeds 1 sheets nori seaweed, crumbled 2tbsp Goji berries or pomegranate seeds 1tbsp edamame beans, cooked ½ cucumber, seeded and cubed ½ avocado, peeled and cubed 2 spring onions, shredded Juice and zest of two limes, plus one lime in wedges Coriander to garnish

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