Korean Poke bowl
- 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
- Fry Pulled Oats with Korean BBQ sauce.
- Place hot rice on the bottom of each bowl. Place the vegetables on separate piles over the rice.
- Add hot Pulled Oats to the top and sprinkle with sesame seeds. Serve with a lime wedge.