Korean Poke bowl

25 servings

prep time 15 min

Ingredients

  • 1,5 kg Pulled Oats® Nude
  • 4 kg avocados sliced
  • 1 kg mung beans
  • 2 kg cucumber cut into sticks
  • 1,5 kg asparagus trimmed and blanched
  • 500 g sliced radishes
  • 2 kg carrots cut into sticks
  • 1 l Korean BBQ sauce
  • 5 kg cooked brown rice
  • 1 kg kimchi
  • 1 kg sushi ginger soaked in 500 ml of beetroot juice
  • 80 g sesame seeds
  • 800 g spinach leaves
  • 1 kg limes

Instructions

  1. Fry Pulled Oats® with Korean BBQ sauce for 5-6 min.
  2. Cook rice according to the packaging. Place hot rice on the bottom of each bowl. Place the vegetables on separate piles over the rice.
  3. Add warm Pulled Oats® to the top and sprinkle with sesame seeds. Serve with a lime wedge.

Categories: Asian, Lactose-free, Lunch, Main Dish, Milk-free, Vegetarian, Wheat-free

In this recipe we used: Pulled Oats® Nude 1,5 kg, Frozen