Hi Friends! All food fads of rainbow, unicorn smoothie swirls, and avocado toast aside, I am confident this colourful poke bowl is in it for the long haul.
Exhibit A: Chilled noodles cloaked in sesame lime sauce. Not such a crazy idea. Salty, nutty, umami with a lingering of lime. Load it up with your favourite crunchy/salty/spicy toppings and you are in texture town.
The other magic of this bowl is it somehow eats restauarant-y. Meeting up with a good friend for paleo bowls restaurant-y.
“I don’t mind spending $8 for this superfood elixer” restaurant-y.
And put together. Like that week you finally work out 3 days in a row before making ‘I’m busy’ excuses.
I’m rambling now, so perhaps it is best we just commence with the method of how to get this thing in your bowl.
XO
Meredith
Ingredients
- 1 bundle of rice noodles (or any noodles really)
- 1 large sweet potato, cut into small chunks
- 1 avocado
- juice from 1/2 a lime
- pickled beets, to taste
- watermelon radishes, sliced, to taste
- sea salt and pepper.
- 1 tsp togarashi (chili flakes work fine)
- 2 tbsp pumpkin seeds, roughly chopped
- 1 tsp sesame seeds
- 1/4 cup tamari
- 1 tbsp sesame oil
- Juice from 1/2 a lime
- 1-inch piece of ginger, finely chopped or grated
- 1 tsp garlic-chili sauce/sriracha
Method
- Preheat the oven to 450 F. Add the sweet potatoes to a parchment lined baking sheet and drizzle with oil. Season with salt and pepper and toss to coat. Roast for 15-17 min, until crisp and starting to blacken.
- Meanwhile, bring a large pot of water to a boil. Add the rice noodles and cook for 3-5 min (or per directions!) Strain well and drizzle with 1 tsp of sesame oil. Set aside until read to build the bowl.
- For the sesame lime dressing, add all of the ingredients to a jar and shake well. Or add to a bowl and whisk. Add more hot sauce or lime as you like.
- Scoop out the avocado and add to a small bowl. Squeeze juice from 1/2 the lime and season with salt.
- To serve: plate the noodles and top with the sweet potatoes, avocado mash, beets and radishes. Sprinkle generously with the crunchy sprinkle. Drizzle the sesame lime sauce and toss to coat.
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