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Teriyaki Poke Bowl

This is one I borrowed and adapted from Oh She Glows, to make it reduced oil and 30 days friendly.

Servings: 2

Teriyaki Sauce:
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons coconut aminos
  • 1/4 cup of filtered water
  • 1 tablespoon tahini
  • 1 tablespoon coconut sugar
  • 2 large cloves garlic, grated finrely
  • 1 1/2 teaspoons minced fresh ginger (or 1 tsp of dry)
  • 1/2 teaspoon red pepper flakes
  • Sprinkle of pepper
  • 1 teaspoon arrowroot powder
  • 1/2 packet of 100% soba (buckwheat) noodles
  • 1/2 a large broccoli, broken into florets (3+ cups)
  • 3 stalks celery, chopped (1 1/4 cups)
  • 1 large red capsicum, thinly sliced (1+ cups)
  • 3 large carrots, julienned (1.5 cups)
  • 6 small button mushrooms, sliced
  • A sprinkle of Sesame seeds, for garnish
  1. Preheat a large pan to medium-high. Add a little bit of water to coat the pan. Add the broccoli, celery, red capsicum, and saute for 10 minutes, until almost tender. Stir frequently. Reduce heat if necessary.
  2. Add the carrots and saute another 2 minutes.
  3. Bring a medium pot of water to a boil. Add the noodles and allow to boil. Follow instructions on the packet.
  4. In a blender, blend together the sauce ingredients.
  5. Drain the noodles and place the noodles and sauce in the pan with the vegetables for a few minutes.
  6. Serve with a garnish of sesame seeds.
  7. Store leftovers in a container in the fridge for 1- 2 days. To re-heat leftovers, add them into a pan with a bit of water. Heat over medium until heated throughout.

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