Poke Bowls with Kohlrabi Rice and Avocado

seafood
Poke Bowls with Kohlrabi Rice

Poke Bowls with Kohlrabi Rice

Wednesdays are usually video days, but I’m a little off schedule, because I didn’t get a post yesterday.

That means that next week, I’ll have a What I Ate Today video on Wednesday and today, you get a new recipe!

Poke Bowls with Kohlrabi Rice

This recipe was actually inspired by Lu! He’s been telling me that poke bowls are “all the rage” and he wants me to make one! So, here we go: a poke bowl made with spiralized kohlrabi rice!

I was first introduced to poke bowls on a trip to San Clemente, California, where they had the freshest bowl of tuna I’ve ever tasted. I was immediately hooked, but it’s tough to find tuna that fresh on this coast!

I’ve actually made a poke bowl variation before (with cucumber noodles.) If you’re a poke fan, now you have two options! Apparently, there are food trucks all over California and Hawaii with poke? Amazing! All we get in NYC are peanuts and pretzels! Well, that’s an exaggeration, but still – no poke here!

Poke Bowls with Kohlrabi Rice

Kohlrabi has such a great mild but refreshing taste, it’s the perfect vehicle to carry the salty, umami flavors in the poke dressing. With a little avocado, we’re sneaking in healthy fats and a creamy and soft texture.

These portions are not meant to be “main courses” – they’re small (about a cup in total), so if you’re looking to make this for a more satisfying lunch or dinner, make a double portion.

I’m cooking up a storm today, because I leave tomorrow morning for Salt Lake City, Utah! Lu and I are going for the weekend for a much-needed getaway trip (the past 3 months have been INSANE!)

Poke Bowls with Kohlrabi Rice

We’ve never been winter sporting together before – he’s a snowboarder and I’m a skier, so it’ll be really fun to see what side of each other.

Inspiralized

Nutritional Information & Recipe

Weight Watchers SmartPoints*: 5 points

*These points were calculated using the official Weight Watchers SmartPoints calculator. We are in no way affiliated with Weight Watchers, we are providing this information based on popular demand.

Inspiralized

Poke Bowls with Kohlrabi Rice

Prep Time20 mins
Total Time20 mins
Servings: 4

Ingredients

  • 8 ounces sashimi grade ahi tuna steak diced into bite-sized pieces
  • 1 large kohlrabi or 2 medium, peeled, Blade D
  • 1 ripe avocado peeled, insides cubed
  • 1 tablespoon freshly squeezed lime juice
  • pepper to taste
  • For the poke dressing:
  • 2 teaspoons toasted white sesame seeds
  • 2 teaspoons sesame oil
  • 3 tablespoons soy sauce low-sodium
  • 1 teaspoon rice vinegar
  • 1/4 heaping cup finely diced scallions

Instructions

  • Place the tuna in a bowl with the poke dressing ingredients. Stir to combine and set aside to marinate.
  • Meanwhile, place the kohlrabi noodles into a food processor and pulse until rice-like. Add to a medium bowl with the avocado and lime, and stir to combine. Season lightly with pepper.
  • Divide the rice into 4 small bowls and top with equal amounts of the tuna poke. Serve.

Poke Bowls with Kohlrabi Rice

New to spiralizing? Grab your FREE eBook with our 20 Most Popular Blog Recipes!

Have a spiralizer and not sure where to start?How about making our fool-proof, most popularly made recipes from the blog? In this printable PDF eCookbook you’ll find photos and full recipes of our readers’ favorites to get you started!

Share on facebook
Facebook
Share on google
Google+
Share on twitter
Twitter
Share on linkedin
LinkedIn

Leave a Comment

Want to share a photo of what you’ve made? Be sure to click the 'Choose file' button below to add your photos!

Recipe Rating




The maximum upload file size: 300 MB. You can upload: image. Drop file here

12 comments

Kat says:
Ali, I am definitely going to make this! Looks so good !
carlynne says:
What was the name of the place in San Clemente?
Wow girl, you so fancy!! ;)
Reeya says:
There's actually a bunch of new poke restaurants in NYC now! Wisefish Poke, Pokeworks, and Sons of Thunder are all new / really good!
Lauren says:
I fell IN LOVE with poke when I went to California this past summer. It was by far the freshest tuna I've ever tasted. My boyfriend and I have been searching for poke on the East coast, and we just came across a new place that opened up in Midtown. It's called Pokeworks. We have not checked it out yet but have heard good things. Just wanted to let you know! Can't WAIT to try this recipe out!!!
Ali Maffucci says:
Ahhh I MUST check it out! Thanks for the heads up, Lauren!
Jackie says:
Thank you so much for the great recipes and the added Weight Watchers points!!!!
Carrie says:
We spent two weeks on Maui in November. Poke is sold just about everywhere. Even Costco. Your poke sauce looks authentic. Yum!
Thank you for everything!!
Landyn lock says:
Greatly motivating.
Teresa says:
I was raised in San Clemente, still leave a few miles from there, and yes, Poke all the rage. My son told me everyone on campus goes to get Poke bowls ($14, YIKES). I recently obtained a cookbook "Its All Easy", where they had some variations of it. So my son is VERRRY happy about that, keep the cost down. BTW, found your website looking a spiralizer, and will or want to get one. Great website, and thanks for coming up with an affordable version of a spiralizer. Just took my Kitchen Aid one back twice, this time, I got my money back. So again, really looking forward to using yours. Where can I order it?

Latest on Inspiralized

Subscribe to Inspiralized

Subscribe to one or all of our newsletters for amazing
recipes, inspirational content + our most popular recipe PDF.

  • Weekly Recap
  • Kidsletter
  • Products + Sales

hi! 👋🏼 just checking in! twins are doing so well, their little personalities are really shining through. and they’re getting so big, they barely fit on my chest together anymore 😭😭 (rio is almost 11 pounds and sol is almost 10!) they’re sleeping almost 5 hours at night which gives me some rest in between nursing sessions (if I’m lucky enough that one of my older kids doesn’t wake up in between that time 🤦🏻‍♀️.) as for me, I’m coming out of the newborn fog 🙏🏼 the hardest part has been dividing my time between all FOUR of my kids, honestly. I’ll never get it right 😏 today I had my 6 week postpartum check up and I guess everything is back where it’s supposed to go 😅 because I got the green light to resume normal life again, but can we be honest…. with twin newborns, I’m in no rush to 🏋🏻‍♀️ or 🍆 , ya know? ...

the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

ingredients⁣
3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

directions⁣
heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.
...