This week on Lunch with Leah, food blogger and recipe developer, Leah Itsines shares her recipe for a budget-friendly poke bowl that you can easily throw together for a healthy and tasty weekday lunch idea. Simply have all the ingredients prepped so you can assemble at work and lastly, throw in the tuna and pour the dressing to ensure your lunch doesn’t go soggy throughout the day.
This poke bowl provides a great balance of low GI carbs, protein and healthy fats and the best part is that you can add and subtract ingredients as you please.
“How good is a poke bowl? I love the combination of fish, fresh veggies and tasty Asian flavours. The only problem is, poke bowls can tend to be on the expensive side but never fear because canned tuna has come to the rescue! By simply swapping your poke (raw tuna) for canned tuna, you can make budget-friendly poke bowls that won’t break the bank but taste just as delicious.” — Leah Itsines.
Prep Time: 10 Minutes
Cook Time: 10-15 Minutes
250g tuna in chilli oil, drained
2 tsp soy sauce
1 tsp sesame oil
1 tsp ginger, grated
1 tsp lime juice
Small handful of cilantro, chopped
1 spring onion, sliced
1/2 cup red quinoa, uncooked
1 avocado, diced
1 large red tomato or 5-6 cherry tomatoes, diced
1 tablespoon sesame seeds
1 carrot, peeled
4 red radishes, sliced thinly
1. Place the soy sauce, sesame oil, ginger, lime juice, coriander and spring onion into a bowl and mix well.
2. Cook quinoa according to packet instructions.
3. Empty the drained tuna into a small bowl, removing most of the oil. Pour the soy dressing over top.
4. Divide the quinoa between two bowls and top with the dressed tuna, avocado, tomatoes and sesame seeds.