Poke Bowl Recipe Weight Watchers

If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful, and it only takes 20 minutes to make. Thank you to California Avocados for helping me share this recipe with you.

When we booked a trip to Hawaii a couple of years ago, the first thing I thought was, “Yes! Poke every day!” Out loud, so that I didn’t seem even more food obsessed to my family, I said, “I can’t wait to go boogie boarding and snorkeling!” But in the recesses of my brain, it was “all poke, all the time”.

If you’re not familiar with poke (pronounced POH-keh), it is a Hawaiian specialty consisting of raw fish marinated in soy sauce, sesame oil and sweet onion, sometimes with a bit of spice mixed in, and it is absolutely delightful. The popularity of poke has exploded into a trend of poke bowl restaurants popping up from Hawaii to New York. Rice, veggies, avocado and a variety of other mix-ins, all topped off with a hearty scoop of fish.

Vegetarian Weight Watchers Poke Bowl Recipe

This month, California Avocados is celebrating the United Plates of America, highlighting iconic American dishes and incorporating them with peak-of-the-season avocados. Kansas City has barbecue, New Orleans has gumbo and Hawaii has poke. And since our family is still reveling in the abundance of fresh salmon available in the Seattle area, it only seemed right to substitute ahi, the most common poke fish, with fresh salmon.

Do you want to use just any ol’ salmon for this recipe? Nope. Be sure to use a high-quality salmon, preferably one labeled as “sashimi grade”. Not only will it taste better, but sashimi grade salmon is safe to eat raw.

Typically, poke bowls are constructed with a base of seasoned rice, but I opted for a grain-free version (for gluten free, be sure to use tamari rather than soy sauce). I eliminated the rice, substituting it with baby kale lightly coated with a soy wasabi dressing. A salmon poke salad.

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While you can go all out with toppings, such as pickled ginger, edamame, jalapenos, sesame seeds, green onions and so on, the “must have” item is avocado. There’s just something about the creamy texture of a great avocado paired with the tender salmon that just works. California Avocados are at their peak right now and I find myself looking for any excuse to incorporate them into a meal. Okay, who am I kidding? Half of the time, I just sprinkle half an avocado with salt and scoop it straight into my mouth. Heaven in a bite.

Earlier, I mentioned that poke is typically made with raw onion, typically a sweet onion, such as Maui, Vidalia or Walla Walla. However, raw onion is just not my thing, so I swapped it out for green onion, which has a much milder taste.

If you prefer to serve this as an appetizer for four, simply split each portion in half. I get a little possessive when it comes to poke, so the portion size of this salmon poke salad is just right for lunch or a light dinner.

Poke Bowl Mit Thunfisch Und Blumenkohlreis

If you are a poke lover, this Avocado Salmon Poke Salad Bowl is right up your alley! Light and beyond flavorful.. 327 calories and 5 Weight Watchers Freestyle SP

Serving: 1 Bowl | Calories: 327.1 kcal | Carbohydrates: 13.8 g | Protein: 25.5 g | Fat: 18.2 g | Saturated Fat: 2.5 g | Cholesterol: 53 mg | Sodium: 707 mg | Fiber: 4 g | Sugar: 4.1 g

Tried this recipe? If you make this recipe, I'd love to see it on Instagram! Just use the hashtag # and I'll be sure to find it.

Steak Fajita Bowls

Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.Full of fresh, healthy ingredients, this shrimp poke bowl is a feast for the eyes and your stomach. It’s a satisfying meal filled with lean protein, whole grain brown rice, fresh veggies, and a Sriracha mayo that packs a spicy punch!

If you’ve never had a poke bowl, it’s like a deconstructed sushi roll. Sometimes poke bowls contain raw fish, like sashimi-grade salmon or ahi tuna, but our version contains beautifully cooked shrimp.

I use a rice cooker for our rice, but if you don’t have one, rinse 1 cup of brown rice using a strainer. Place the brown rice and 1 ¾ cup water in a saucepan and bring to a soft boil. Reduce heat to low, and simmer, covered, for 25 minutes or until the moisture is absorbed. Remove from heat and let stand for another 10 minutes. Fluff and serve. Makes about 2 ⅔ cups cooked.

Roasted Chickpea Quinoa Buddha Bowl

My favorite way to cook shrimp is by boiling them. Bring several cups of water to a rolling boil. Salt the water, and carefully place the uncooked, peeled, and deveined shrimp in the hot water. Stir, and keep occasionally stirring until the shrimp are opaque, and the tails have curled in on themselves. It only takes a few minutes to cook, so don’t leave your pot! Strain the shrimp using a colander.

I like to use a shallow pasta bowl or a salad bowl. To give you an idea of size, the blue bowl you see in my pictures has a diameter of 7.5″ and is about 2.25″ tall.

The right answer to this question comes down to personal preference. I prefer to serve the rice and shrimp at room temperature, with the other ingredients cold, but you can serve it any way you like.

Sweet 'n' Spicy Salmon Bowl

For a vegan or vegetarian take on this meal, opt for tofu instead of shrimp, or omit the shrimp altogether and increase the amount of vegetables used.

Did you make this recipe? If you did, please give it a star rating and leave a review or comment below! And remember to take a pic and share it on social! Tag @allergyfreeak or # on Instagram!

Weight Watchers Notes: 1 tablespoon of lite mayo is 1 point, so if you use only 1 tablespoon of lite mayo, and no sesame oil, this meal is a total of 1 point (on purple).

Chicken Poke Bowl

How Should I Cook the Brown Rice? I use a rice cooker for our rice, but if you don't have one, rinse 1 cup of brown rice using a strainer. Place the brown rice and 1 ¾ cup water in a saucepan and bring to a soft boil. Reduce heat to low, and simmer, covered, for 25 minutes or until the moisture is absorbed. Remove from heat and let stand for another 10 minutes. Fluff and serve. It makes about 2 ⅔ cups cooked.

While the recipe calls for brown rice, you can use whatever you have. Wild rice, white rice, black rice (also known as forbidden rice), or even quinoa would be great options. 

How Should I Cook the Shrimp? My favorite way to cook shrimp is by boiling them. Bring several cups of water to a rolling boil. Salt the water, and carefully place the uncooked, peeled, and deveined shrimp in hot water. Stir, and keep occasionally stirring until the shrimp are opaque, and the tails have curled in on themselves. They will take a little while to cook through (just a few minutes), so don't leave your pot! Next, strain the shrimp using a colander. 

Hawaiian Poke Bowl Recipe

Do I Serve the Rice and Shrimp Hot or Cold? The correct answer to this question comes down to personal preference. I prefer to serve the rice and shrimp at room temperature, with the other ingredients cold, but you can do it any way you like.This Spicy Tuna Poke Bowl is made with chunks of fresh tuna, avocado, cucumbers, spicy mayo and scallions cut on the bias served on a bed of steamed rice – YES please!!

My poke bowl obsession runs as deep as my sushi obsession, and I am not alone! In the past few years, New York has exploded with poke restaurants. The great news is that it’s just as easy to make them from scratch! The beauty of this Poke Bowl Recipe is that you can  customize it to your taste. Love salmon? Use that instead. Don’t like raw fish, sear it a few minutes on each side? Don’t like spicy food, leave the spicy mayo out. Easy! More recipes like this Spicy Tuna Poke Bowl that you may like, Ahi Poke Bowls with Mango, these vegan poke bowls or this Tuna Poke Salad.

My friend went tuna fishing and gave me some fresh tuna (lucky me!), which inspired these spicy poke bowls. They are so easy to make – my version of a poke bowl recipe is made with marinated ahi tuna, sticky brown rice, crunchy cucumber, creamy avocado, and of course, plenty of spicy mayo. It’s the perfect combination of spicy, salty, crunchy, sticky, warm and cold.  When I first made them, I shared them on my Instagram stories and got so many questions that I knew I had to share the poke bowl recipe on my blog.

Low Calorie Poke Bowl (216 Calories)

Poke, which