Hawaiian Poke Bowl

Hawaiian Poke is the newest addition to the London ‘street food’ food culture. It ticks all the boxes for healthy, nutritious, quick and instantly instagrammable. Poke is a Hawaiian traditional native dish served in a bowl, made with hot white rice topped with raw fish, but is easily adapted to plant-based. We've made ours with raw baby spinach topped with cooked rice, roasted squash, beetroot and green beans. It's finished with char-grilled pineapple and spring onions, sticky pecans and pineapple yuzu salsa.

Hawaiian Poke Bowl

Serves: 2 | Dietary: Vegan and Gluten free

Prep Time: 30 minutes | Cook Time: 30 minutes

Vegetables

Ingredients

• 150g baby spinach
• 150g butternut squash
• 2 small beetroot
• 100g green beans
• sunflower oil for brushing

Method

1. Pre-heat the oven to 200C/180CFan.
2. Wash the baby spinach and set aside in the fridge.
3. Roast the squash and beetroot separately otherwise the beetroot will leach red into the squash.
4. Peel and cut the squash into half moon slices, brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
5. Peel and cut each beetroot in half, then each half into half moon slices.
6. Brush with sunflower oil and place on a baking tray. Cover with silver foil and roast for 30 minutes until tender.
7. Trim the tops off the green beans and lightly steam for a few minutes until tender. Refresh in cold water and set aside.

Rice

Ingredients

• 150g black rice
• 150g jasmine rice

Method

1. Cook the black and white rice separately in plenty of boiling water until tender, then drain.
2. The black rice will take about 25 minutes, the jasmine rice about 10 minutes.

Tips: If you don’t have black rice, use all white rice.

Pineapple and Spring Onions

Ingredients

• ½ a pineapple
• 1 tbsp icing sugar
• 6 spring onions
• ¼- ½ habanero chilli
• 2 tbsp yuzu juice

Method

1. Cut the skin off the pineapple, take the core out of the middle and cut into 4 round slices.
2. Take 2 slices of pineapple and dust lightly with icing sugar and char-grill these pineapple slices on a hot griddle pan for a couple of minutes on each side.
3. Cut the tops off the spring onions, brush with oil and lightly char-grill the spring onions for a minute on a hot griddle pan until scorched.
4. Cut the remaining 2 slices of pineapple into small cubes, de-seed and finely chop the chilli and stir in with the pineapple along with the yuzu juice to make a salsa dressing.

Sticky Pecans

Ingredients

• 1 tbsp pecans
• 2 tsp sesame seeds
• 1 tbsp pumpkin seeds
• 1 tbsp agave syrup
• pinch of salt

Method

1. Place all the ingredients in a frying pan, and heat up, stirring until the syrup has caramelized and the pumpkin seeds start popping. Turn out onto a sheet of baking parchment and leave to cool.

Delicious food photography by Rob Wicks of Eat Pictures.

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