Healthy Poké Bowl With Chili Tahini Sauce Recipes

HEALTHY POKé-BOWL WITH CHILI-TAHINI-SAUCE

Steps:

• Cook the rice according to the packaging.
• Peel the beetroots and cut them into bite-sized pieces. Marinade the beetrots with sesame oil and a bit of sea salt and roast them at 180°C (356°F) for about 30 minutes. If you're using pre-cooked beetroots, then you can marinade the beetroots with two tablespoons of sesame oil and the sesame. If you roast the beetroots, then take them out of the oven and sprinkle with the sesame. Set aside.
• Peel the carrots with a vegetable peeler. Cut the cucumber in half and then into bite-sized pieces. Wash and slice the radishes and shiitake mushrooms. Set the radishes aside and place the shiitake mushrooms in a pan. Heat them on medium to high heat for about 3 minutes until they start to drizzle in the fluids they release. Then add the tamari and cook for another 2 minutes or so until tender. Set aside.
• Place the frozen peas into a pot of boiling water for about 3 minutes until defrosted. Drain the water and set aside.
• Soak the wakame in hot water for about 10 mintutes. Mix all of the ingredients for the dressing. Drain the wakame and mix them with the dressing and sprinkle some sesame seeds and chopped cilantro on top. It tastes best, when you let it sit in the fridge for an hour or so.
• Finely chop the ginger and mix it together with all the other ingredients for the sauce.
• Divide the rice into four bowls and garnish with the carrot slices, radishes, beetroot, cucumber, peas and shiitake-mushrooms. Drizzle with the tahini-chili sauce and garnish with a generous dollop of wakame salad and a bit of sesame seeds.