Polynesian Rhythms Poké Bowl Inspired By Moana
with shrimp, avocado, orange & cucumber4.5(226)
Calories
:
697 kcalProtein
:
22.2g proteinDifficulty
:
MediumCalorie Smart
Family
Allergens:
- Schaaldieren
- Soja
- Gluten
- Tarwe
- Sesamzaad
Poké bowls hail from Hawaii, inspired by traditional poké - seasoned raw fish. Now, they’re easily customizable, featuring endless combinations of proteins, veggies, and dressings!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
80 g
Shrimp
(Contains: Schaaldieren)
10 milliliters
Soy sauce
(Contains: Soja, Gluten, Tarwe)
⅓ piece
Cucumber
½ piece
Avocado
½ piece
Orange
½ sachet(s)
Korean-style spice mix
(Contains: Tarwe, Sesamzaad, Soja)
½ sachet(s)
Black sesame seeds
(Contains: Sesamzaad)
½ piece
Garlic
75 g
Quick-cook brown rice
Not included in your delivery
½ tablespoon
Sunflower oil
¼ tablespoon
[Plant-based] butter
180 milliliters
Low sodium vegetable stock
1 tablespoon
[Plant-based] mayonnaise
1 teaspoon
Honey [or plant-based alternative]
½ tablespoon
White wine vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2918 kJ
Calories697 kcal
Fat34.2 g
Saturated Fat6.2 g
Carbohydrate70.7 g
Sugar11.7 g
Dietary Fiber10.4 g
Protein22.2 g
Salt3.5 g
Potassium310.2 mg
Calcium13.1 mg
Iron0.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Tall-Sided Pan
•Paper Towel
•Small Bowl
Cooking Steps
1
- Prepare the stock.
- Crush or mince the garlic.
- Melt the butter in a pot or saucepan over medium-high heat. Fry the garlic for 1 - 2 minutes, then stir in the rice and the stock.
- Bring to a boil, then lower the heat and cook the rice for 10 minutes until done. Season with salt and pepper.
2
- Halve and pit the avocado, then remove the skin and slice the flesh.
- Use a sharp knife to remove the skin and the white pith from the orange, then dice the flesh.
- Dice the cucumber.
3
- Pat the shrimp dry with kitchen paper.
- Heat the sunflower oil in a frying pan over medium-high heat. Fry the shrimp with the Korean-style spices for 2 - 3 minutes.
4
- In a small bowl, combine the soy sauce with the mayonnaise and the honey.
- Stir the white wine vinegar into the rice.
- Serve the rice in bowls or deep plates. Arrange everything on top, then drizzle with the sauce and garnish with the sesame seeds.
