Low Carb Poke Bowl

This Low Carb Poke Bowl is so easy to make and just as good as take out, but lower in carbs and calories! A healthy, paleo friendly meal!

PIN Low Carb Poke Bowl

Why yes, we are ARE eating a big bowl piled high with crispety cauliflower rice and cucumber and RAW TUNA in the morning.

It’s like sushi. But, like, WITHOUT the grainy-ricey-carbiness OR having to put on your jedi-master-hair-tie-thing, which is definitely the technical term, so that you can do that SUPER hard and annoyingly messy, get-rice-stuck-on-your-fingers-and-in-your-hair shenanigans.

That might have just been me though. You’re most likely more coordinated in the ways of masterful sushi artistry.

But, if you aren’t, then this little sushi-inspired bowl is going to rock your world in the sense that it is a. SO easy b. Packed with protein and c. requires NO chopsticks to eat. They’re hard.

Also, yes, this does look very similar to the spicy ahi tuna poke recipe. Just like how I made low carb Asian crock pot lettuce wraps, I wanted to make my low carb friends a version they could eat too <3

What makes this Poke Bowl Low Carb?

Poke bowls have got to be one of my most favorite meals. They are packed with goodness, loaded with flavor, and are basically a big bowl of sushi! TODAY I’m going to show you a version of poke bowls that is low carb, while still packing a punch with texture and flavor- introducing Poke Bowl Keto! Instead of using regular sticky white rice, in this recipe I use cauliflower rice! You’re going to LOVE!

Low Carb Poke Bowl Ingredients 

I love to make wholesome bowls, if you haven’t noticed. For example, Thai Peanut Butter Chicken Bowls is one to try as well as Grilled Tropical Chicken Bowls, and today you can add this delicious asian cuisine bowl to your list to try! The ingredients are healthy, whole, and delicious! Here is what you’ll need to grab to get started:

• Filet of Ahi Tuna
• Sesame Oil
• Salt and Pepper
• Cauliflower, cut into bite sized pieces
• Large Cucumber
• Coconut Aminos
• Sriracha
• Rice Vinegar
• Fresh ginger, minced
• Honey
• Sheet of Nori 

How to make a Low Carb Poke Bowl

Prepare 

Set your oven to 425 degrees Fahrenheit and allow it to fully preheat. Line a baking sheet with tinfoil and rub it gently with sesame oil. Set aside. 

Bake

Pat dry your tuna filet with some paper towel or a clean kitchen towel and place it, skin side down, on your baking sheet. Drizzle about ¼ teaspoon of the sesame oil onto it and rub it in with a pastry brush or your fingers. Sprinkle the fish with salt and pepper. Set it in your oven and bake until the fish flakes easily with a fork, which should take about 10 minutes. 

Cook the Cauliflower Rice

While the fish is cooking, place the cauliflower in a food processer and process until it is rice-like. Heat the remaining ¾ teaspoon of sesame oil over medium high heat. Add the riced cauliflower and cook about 5-7 minutes or until it is golden brown and crispy. Be sure to stir occasionally. 

Spiralize

While the rice is cooking, using a 3mm blade, spiralize your cucumber. Squeeze out as much water as you can and then place the noodles between 2 pieces of paper towel or a clean kitchen towel. Once as much water as you can is squeezed out, place the cucumber in a medium sized bowl. 

Make the Sauce

In a small container, add the coconut aminos, sriracha, rice vinegar, ginger and honey and seal with its lid. Shake the container until the dressing is well combined. Pour onto the cucumber noodles and toss until they are evenly coated. 

Put it all together

Add the cooked cauliflower rice, sliced nori, and green onions to the bowl with the cucumbers and toss again until well incorporated. Next, add the sliced avocado and the filet of cooked tuna. Finish it off with some sesame seeds as a garnish and DEVOUR!

How to thaw Frozen Ahi Tuna

To make this delicious keto poke bowl, you’ll need to thaw the fish beforehand. I recommend covering it lightly and allowing it to thaw overnight in the fridge, so that it is still safe to eat once thawed. 

Can I use this Recipe for Meal Prep?

I LOVE meal prep – some may even call me the queen of meal prep! Some recipes of mine are PERFECT for meal prep and others, not so much. This keto poke can be meal prepped ahead of time, however, I recommend thawing the fish only when you are able to cook it within 24 hours to ensure it is safe to eat! The cauliflower rice, sauce, and veggies can easily be prepared ahead of time!

Other Healthy Asian Recipes

Asian Turkey Meatballs

Asian Miso Steak Sheet Pan Dinner

Asian Instant Pot Pork Tenderloin

Recipe

Low Carb Poke Bowl

5 from 5 votes

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Serves: 2 People

Prep: 10 minutes

Cook: 10 minutes

Total: 1 hour 20 minutes

Ingredients

For the rice:

• 2 1/2 tsp Olive oil
• 1/2 tsp Sesame oil
• 3 Cups Riced Cauliflower
• Sea salt

For the tuna

• 4 Tbsp Green onion, sliced
• 1 tsp Soy sauce
• 3/4 tsp Sesame oil
• 1/4 tsp Ginger, minced
• 1/4 tsp Sriracha
• 8 Oz Raw Ahi Tuna, Cubed

For the bowls

• 2/3 Cup Cucumber, roughly chopped
• 1 Avocado. cubed
• Sesame seeds, For garnish
• Sliced nori sheet, for garnish
• 1 1/2 Tbsp Mayonnaise
• 1/2 Tbsp Sriracha

Instructions

• Combine all the tuna ingredients, cover and chill for at least 10 minutes, up to an hour.
• Heat the olive oil and sesame oil up in a large pan on medium high heat. Add in the cauliflower and cook, stirring occasionally, until golden brown, about 10 minutes. Season with a generous pinch of salt
• Divide the rice and tuna between two bowls, followed by the cucumber and avocado. Garnish with sesame seeds and nori if desired.
• Mix the mayo and sriracha together until smooth and drizzle over the bowls.
• DEVOUR!

Tips & Notes:

A good rule of thumb is 4-6 minutes per 1/2 inch of tuna, depending on how well-done you like it.br]* Because cucumber is so moist, you want to eat this right away, so it doesn't get soggy.
If you need a great spiralizer, I use and love [THIS ONE!

Nutrition Info:

Calories: 485kcal (24%) Carbohydrates: 21g (7%) Protein: 29g (58%) Fat: 34g (52%) Saturated Fat: 4.1g (26%) Polyunsaturated Fat: 3.2g Monounsaturated Fat: 13.7g Cholesterol: 63mg (21%) Sodium: 1204mg (52%) Potassium: 496mg (14%) Fiber: 9g (38%) Sugar: 6g (7%) Vitamin A: 7IU Vitamin C: 93mg (113%) Calcium: 5mg (1%) Iron: 8mg (44%)

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: Taylor

Course:Main Course

Cuisine:American

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FOR THIS RECIPE, I RECOMMEND:

• Large Fry Pan
• Sesame Oil
• Mixing Bowls
• Sriracha Sauce

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