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♥ Joanna Soh is a certified Personal Trainer (ACE), Women’s Fitness Specialist (NASM) and Nutrition Coach (VN).
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SAUCE RECIPE (serves 2)
1. 1 tbsp. Soy Sauce – 6Cals
1. ½ tsp. Rice Wine Vinegar
3. ½ tbsp. Fresh Lemon Juice – 3Cals
SALMON SASHIMI ON WILD RICE
1. 1 cup Cooked Rice, I used wild rice – 215Cals
2. 1/3 cup Raw Salmon, cut into cubes – 60Cals
3. ¼ Avocado, cut into cubes – 65Cals
4. ¼ cup Steamed Edamame – 47Cals
5. ¼ cup Mango, cut into cubes – 27Cals
6. 1 Scallion, finely chopped – 5Cals
Marination
7. 1 tsp. Sesame Oil – 40Cals
8. 1 tsp. Soy Sauce – 3Cals
9. ½ tsp. Sesame Seeds – 15Cals
PER SERVING – 465Cals
Steps:
1. Start by marinating the salmon. In a small bowl, mix the soy sauce, sesame oil and sesame seeds.
2. Pour mixture over the salmon, coat and let it sit for about 15 minutes.
3. Then all you have to do is assemble the dish in a bowl.
4. So always start with the base, which is the rice, the arrange the rest of the ingredients.
5. Drizzle with a little bit of sauce and serve.
SAUTEED PRAWNS ON GLASS NOODLES
1. 80g Glass Noodles – 135Cals
2. 1/3 cup Prawns, peeled – 66.5Cals
3. ¼ cup Purple Cabbage, shredded – 4.5Cals
4. ¼ cup Cherry Tomatoes, halved – 7Cals
5. 2 tbsp. Cucumber, sliced – 4Cals
6. 1 tbsp. Toasted Seaweed, shredded – 2Cals
7. ½ tbsp. Sesame Oil – 60Cals
Marination
8. 1 tsp. Soy Sauce – 3Cals
9. 1 tbsp. Rice Vinegar
10. ½ tsp. Garlic, minced – 5Cals
11. ½ tsp. Sesame Seeds – 15Cals
PER SERVING – 308Cals
Steps:
1. Let’s start by prepping the noodles. In a large bowl, place the noodles and pour enough boiling water over the noodles. Cover and let it soak for 10 – 15 minutes until the noodles are soft and drain.
2. In a small bowl, mix the soy sauce, rice vinegar, garlic and sesame seeds.
3. Pour mixture over the prawns and allow it to marinate for 5 minutes.
4. Next, heat sesame oil over medium-high heat. Add the marinated prawns and cook very quickly just for about 4 – 5 minutes until the prawns are pink. Don’t overcook them!
5. Time to assemble the dish! Again, always start with the base, which is the glass noodles, and arrange the rest of the ingredients.
6. Drizzle with a little bit of sauce and sprinkle the toppings.
MARINATED TOFU ON QUINOA
1. 1 cup Quinoa, cooked – 222Cals
2. 1/3 block (100g) Firm Tofu, drained, cut into cubes – 62Cals
3. ¼ Avocado, cut into cubes – 65Cals
4. ¼ cup Carrot, shredded – 11Cals
5. 2 tbsp. Corn – 33Cals
6. 2 tbsp. Cucumber, sliced – 4Cals
Marination
7. 1 tsp. Sesame Oil – 40Cals
8. 1 tsp. Soy Sauce – 3Cals
9. ½ tsp. Sesame Seeds – 15Cals
10. ½ tsp. Garlic Clove, minced – 5Cals
11. ½ tsp. Red Pepper Flakes
Sauce:
PER SERVING – 435Cals
Steps:
1) Start by marinating the tofu. In a small bowl, combine the soy sauce, sesame oil, garlic, sesame seeds and red pepper flakes.
2) Coat tofu and leave it to marinate for 5 – 10 minutes.
3) My favourite part, time to put this dish together!
4) So we got the quinoa, tofu and all the vegetables!
5) Pour sauce mixture sprinkle with sesame seeds and serve!
Each bowl is packed with complex carbs, clean protein, lots of vegetables and healthy fat. You can keep experimenting with different toppings so you won’t feel bored eating the same dish over and over again.
How do you like your poke bowl? Let me know in the comments below. All the best xx
