Chargrilled Pieces Poke Bowl

This fresh salad is the perfect meat free addition to your specials board. 

  • Vegetarian
  • High in protein
  • High in fibre
  • Full of flavour 
  • 0:20 TIME
  • 10 Portions
  • 590 calories
  • easy

Method

800g HARVEST GOURMET® Vegetarian Chargrilled Pieces 

60g CHEF® Fermented Pepper Paste  

40ml CHEF® Demi-Glace Liquid Concentrate  

500g black sushi rice  

1 ltr water (for rice)  

1 tsp salt  

500g carrots  

3 avocados  

3 green apples  

50ml lemon juice  

150ml water (for edamame beans)  

100ml vegetable oil  

100g baby salad leaves  

500g edamame beans 

1 Rinse the rice in a sieve under cold running water. Bring rice, water and salt to a boil in a saucepan, uncovered and over medium-high heat. Cover and reduce the heat to low.  

2 Cook the rice for approx. 35 mins or until it is tender. Remove from heat and let stand covered for approx. 10 mins. Fluff with a fork.  

3 Peel and julienne the carrots. Cut the avocados and apples into small wedges. Blanche the edamame beans for a few minutes in boiling water. Sprinkle with lemon juice, salt and pepper, set aside.  

4 Mix CHEF® Fermented Pepper Paste, CHEF® Demi-Glace Liquid Concentrate and water in a large bowl for the marinade, set aside.  

5 Heat a tbsp of oil in a large pan and fry the HARVEST GOURMET® Vegetarian Chargrilled Pieces for 3-4 min and then add to the marinade and mix well.  

6 Arrange 10 Poke bowls with all the ingredients separately or set up a "build yourself a Poke bowl station”. Perfect for takeaway or dine in. 

Chef's Tip

  • You can use all kinds of rice, grain and kernels, simply just use what is available.  
  • Serve a seasoning sauce on the side like goma, ponzu, tahini or salsa to season the dish. 

 

NUTRITION


Nutrient 

Per Serve 

Energy (kJ)  

2460 

Energy (Cals)  

590  

Protein (g)  

27.9 

Total fat (g)  

25.5 

Saturated fat (g)  

3.3 

Carbohydrate (g)  

52.8 

Sugars (g)  

11.5 

Dietary fibre (g)  

17.8 

Sodium (mg)  

1140