The Poke Bowl is all the rage ATM! Essentially a deconstructed sushi roll, taking the fiddly mess out of making sushi here we have also reduced the carbohydrate amount for lighter training days. Light, Fresh & Delicious!

Poke Bowl

1 packet (250g) tempeh, sliced thin

1 large cauliflower head, cut into chunks

1 cup sushi or short grain white rice (cooked)

1 tsp olive oil

1 large cucumber, spiralised or thinly sliced

2 medium fresh peeled beetroot, spiralised or grated

1 medium avocado, sliced

4 nori sheets



¼ cup extra virgin olive oil

4 tsp tamari

4 tsp rice vinegar

1 tsp sesame oil

2 tsp maple syrup

½ tsp black sesame seeds



  1. Heat a non-stick fry pan on medium-high heat.
  2. Once hot, place sliced tempeh in the pan and brown on each side, then put aside.
  3. In the meantime, make your dressing by combining all the dressing ingredients in a small bowl and whisk until combined then put aside.
  4. Put the cauliflower chunks in a food processor (reverse blade if you have a thermomix) and chop until it resembles rice (~1min).
  5. Grab the pan you browned the tempeh on and add 1tsp of olive oil, when hot add the cauliflower rice and cook stirring occasionally until the cauliflower is slightly softened (~5min). Add the cooked sushi rice to the cauliflower rice and heat through.
  6. Prepare your poke bowl by dividing the cauliflower and rice into 4 bowls, top each with equal portions of tempeh, spiralised beetroot and cucumber, avocado then top with shredded nori.
  7. Add dressing and Dig IN!

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