Hawaiian Poke is the newest addition to the London ‘street food’ food culture. It ticks all the boxes for healthy, nutritious, quick and instantly instagrammable. Poke is a Hawaiian traditional native dish served in a bowl, made with hot white rice topped with raw fish, but is easily adapted to plant-based. We've made ours with raw baby spinach topped with cooked rice, roasted squash, beetroot and green beans. It's finished with char-grilled pineapple and spring onions, sticky pecans and pineapple yuzu salsa.
Hawaiian Poke Bowl
Serves: 2 | Dietary: Vegan and Gluten free
Prep Time: 30 minutes | Cook Time: 30 minutes
- 150g baby spinach
- 150g butternut squash
- 2 small beetroot
- 100g green beans
- sunflower oil for brushing
- Pre-heat the oven to 200C/180CFan.
- Wash the baby spinach and set aside in the fridge.
- Roast the squash and beetroot separately otherwise the beetroot will leach red into the squash.
- Peel and cut the squash into half moon slices, brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
- Peel and cut each beetroot in half, then each half into half moon slices.
- Brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
- Trim the tops off the green beans and lightly steam for a few minutes until tender. Refresh in cold water and set aside.
- 150g black rice
- 150g jasmine rice
- Cook the black and white rice separately in plenty of boiling water until tender, then drain.
- The black rice will take about 25 minutes, the jasmine rice about 10 minutes.
Tips: If you don’t have black rice, use all white rice.
Pineapple and Spring Onions
- ½ a pineapple
- 1 tbsp icing sugar
- 6 spring onions
- ¼- ½ habanero chilli
- 2 tbsp yuzu juice
- Cut the skin off the pineapple, take the core out of the middle and cut into 4 round slices.
- Take 2 slices of pineapple and dust lightly with icing sugar and char-grill these pineapple slices on a hot griddle pan for a couple of minutes on each side.
- Cut the tops off the spring onions, brush with oil and lightly char-grill the spring onions for a minute on a hot griddle pan until scorched.
- Cut the remaining 2 slices of pineapple into small cubes, de-seed and finely chop the chilli and stir in with the pineapple along with the yuzu juice to make a salsa dressing.
- 1 tbsp pecans
- 2 tsp sesame seeds
- 1 tbsp pumpkin seeds
- 1 tbsp agave syrup
- pinch of salt
- Place all the ingredients in a frying pan, and heat up, stirring until the syrup has caramelized and the pumpkin seeds start popping. Turn out onto a sheet of baking parchment and leave to cool.
Delicious food photography by Rob Wicks of Eat Pictures.
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