Asian poké bowl
Ingredients
| general.ingredients.name | general.ingredients.amount |
|---|---|
| Green asparagus | |
| Soy beans | |
| White rice | |
| Shrimp | |
| Young spinach leaves | |
| Roasted black & white sesame seeds | |
| For the dressing: | |
| Greek yoghurt | |
| Tahini | |
| Garlic | |
| Olive oil | |
| Cane sugar | |
| Soy sauce | |
| Salt & pepper |
Preparation:
-
Defrost the green asparagus, soybeans and the white rice according to package instructions. Warm them if necessary.
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Heat a frying pan over medium-high heat and add a bit of olive oil.
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If the shrimp is not already cooked, add them to the hot pan and fry for 2-3 minutes on each side until they are pink.
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In a bowl, mix Greek yoghurt, tahini, minced garlic, olive oil, cane sugar, soy sauce, salt, and pepper to taste. Adjust seasoning as needed.
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Wash the young spinach leaves thoroughly and drain any excess water.
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In a bowl, layer warmed white rice as the base. Arrange the green asparagus, soybeans, shrimp, and young spinach leaves on top.
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Drizzle the prepared dressing over the poke bowl.
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Sprinkle roasted black and white sesame seeds over the bowl for added flavor and texture.
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Serve immediately and enjoy your delicious poke bowl!
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