Korean Poke Bowl

3-4 servings

Ingredients

  • 240 g Pulled Oats® Nude
  • 3 avocados sliced
  • 150 g mung beans
  • 1 cucumber cut into sticks
  • 200 g asparagus trimmed and blanched
  • 8 sliced radishes
  • 3 carrots cut into sticks
  • 150 ml Korean BBQ sauce
  • 500 g cooked brown rice
  • 200 g kimchi
  • 100 g sushi ginger soaked in 50 ml of beetroot juice
  • 2 tbsp sesame seeds
  • 100 g spinach leaves
  • 1 lime

Instructions

  1. Fry Pulled Oats with Korean BBQ sauce.
  2. Place hot rice on the bottom of each bowl. Place the vegetables on separate piles over the rice.
  3. Add hot 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 240 g

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