Poké Bowl with Coconut Rice
A generous bowl of sweet and salty, hot and fruity in company of smooth coconut rice.
Ingredients
Number of portions
800 ml Santa Maria Coconut Milk
400 ml water
600 ml Jasmin rice
2 limes, peel and juice
Salt
1 kg Gold&Green® Chili-Ginger marinated Deli OatBites
500 g edamame beans
3 mangos, cut into cubes
3 avocados, sliced
5 tsp Santa Maria Wasabi Sesame
1 pot of coriander
300 ml Santa Maria Chipotle Sauce
500 g beetroots (perhaps in different colours)
30 g Santa Maria Pickling Spice Mix
How to prepare
Preparation
Take the Deli OatBites out of the freezer to make them defrost.
Pickled beetroot
Slice the beetroot on a mandoline to get thin slices.
Then add pickling spice mix and let it sink in for about an hour before use.
Coconut rice
Add Coconut Milk, water, salt and rice in a pan.
Let it boil on low heat for 18–20 minutes or until the rice is soft.
Let it cool off before you add lime peel and juice from lime.
All together
Prepare all veggies before you start putting the bowl together.
Begin with rice at the bottom.
Then add the toppings on top in different sections.
Finish with Wasabi Sesame and coriander and Chipotle Sauce.
Serve the sauce on the side to keep it all fresh.
Tips!
Make a Tortilla bowl
Put a tortilla over an oven safe bowl. Heat it in the oven for 5 minutes at 200°C until it gets a nice shape and colour.
Try different flavours
Experiment with the different Santa Maria spice mixes, the Pickling Spice Mix and the Kimchi Spice Mix to get new and exciting flavour combinations.
Recipe categories
Food