This Hawaiian poke bowl is fantastically fresh and full of healthy ingredients! Skip ordering this at a restaurant and make it at home in less than 15 minutes!
It doesn’t get much more delicious than this Hawaiian poke bowl. The delightful soy sauce marinade soaks into the fresh tuna, packing it with flavor. Then you add in all of the fresh veggies, and the flavor combo is incredible! And can we talk about how gorgeous and colorful this dish looks on your table? With all of that added color and flavor, you really cannot go wrong with this recipe!
Once you gather all of your ingredients, this is a breeze to make. You will no longer have to go to a restaurant to get a delicious Hawaiian poke bowl because this recipe will knock your socks off. And now you can have it whenever you want! Just don’t forget to top it with the spicy aioli sauce… It really will take this to the next level! Then, impress all of your friends and family with this dish and serve up this buddha bowl for your vegetarian guests!
Ingredients to Make a Hawaiian Poke Bowl
I know that you usually only see this dish at a restaurant but don’t let that intimidate you! It’s so good that it should be able to be enjoyed in the comfort of your own home. See the recipe card at the bottom of the post for exact ingredient measurements.
Sushi grade tuna: You can use Ahi, salmon, or yellowtail.
Soy sauce: To be a bit healthier then you can use coconut aminos instead.
Rice vinegar: My favorite one to use it this rice vinegar.
Sesame oil: I like to use this sesame oil in my recipes that call for it!
Ground ginger: This brings in a great taste to the tuna.
Honey: To sweeten up the flavor just a bit, I like to add in some honey.
Sea salt: You can use Hawaiian sea salt too!
Green onion: Once you chop this up then it will add in a delicious taste to the marinade.
Spicy Aioli Sauce
Mayonnaise: This is the base of the sauce.
Sriracha sauce: This is what adds in some heat! Use less or more depending on the heat level that you love!
Poke Bowl Ingredients
Steamed white rice: You can use sushi, whole wheat, or Jasmin rice for the best results.
Carrots: Grab a bag of matchstick carrots at the store and save yourself some time!
Fresh pineapple: I like to slice them into sizeable chunks. You can use canned pineapple if that’s all that you have on hand.
Purple cabbage: Shred this up so that you get that gorgeous purple color all throughout this Hawaiian poke bowl.
Edamame: Make sure that the shells have been removed and the edamame is cooked.
Cucumber: I don’t peel my cucumber but you can if you prefer to!
Sesame seeds: These will garnish the top!
Optional additional toppings: avocado, macadamia nuts, red pepper.
Let’s Make a Poke Bowl!
This Hawaiian poke bowl is about to become your new favorite recipe! It’s so good and only takes about 15 minutes to put together!
Whisk marinade: In a medium sized bowl, add the soy sauce, rice vinegar, green onion, sesame oil, ginger, and honey. Whisk until combined.
Dry and add tuna: Pat tuna dry with a paper towel. Cut into ½ inch cubes and then place it into the bowl with the marinade.
Toss and refrigerate: Gently toss. Cover and refrigerate while you prepare the bowls.
Tips and Variations
If you want this Hawaiian poke bowl to be your new favorite, follow these tips to go above and beyond! They will pack your poke bowl with so much goodness and flavor that you will never go back to ordering this at a restaurant again!
Toppings: Don’t limit yourself to the toppings found in this recipe! Try adding in some macadamia nuts, water chesnuts, or even some red bell peppers. Really, you can’t go wrong with anything that you add!
Marinate: Don’t marinate the tuna for too long. It just needs 5-15 minutes and then it will be good to go!
Rice: For the best results use sushi, whole wheat, or Jasmin rice.
Is it Safe to Store Leftovers?
Whenever you are cooking with raw fish, it is best served immediately. This Hawaiian poke bowl can be stored in your fridge for up to 24 hours but I always suggest eating this fresh.
More Hawaiian Main Dishes to Try
Hawaiian food is a family favorite at our house and an easy sell to get my kids to eat it! I’ve gathered up a few more of my tried and true Hawaiian recipes that your entire family will go crazy over. There are lots of options so there should be something for everyone!
This Hawaiian poke bowl is fantastically fresh and full of healthy ingredients! Skip ordering this at a restaurant and make it at home in less than 15 minutes!
4cupssteamed white rice(sushi, whole wheat, Jasmin)
1cupcarrots, shredded
1cupfresh pineapple, cut into chunks
1cuppurple cabbage, shredded
1cupred pepper, sliced
1cupedamame, shells removed, cooked
1cupcucumber, diced
1Tablespoonsesame seeds or Japanese sesame seeds
Optional Additional Toppings: avocado, macadamia nuts, red pepper flakes.
Instructions
Pat tuna dry with a paper towel. Cut into bite-sized cubes using a sharp knife.
In a medium-sized bowl, add the soy sauce, rice vinegar, sesame oil, ginger, honey, and sea salt. Whisk until combined.
Place the cubed fish into the bowl with the marinade. Gently toss, then cover and refrigerate while you prepare the bowls.
To make the aioli sauce, mix together the mayonnaise and sriracha sauce. Set aside.
When assembling the bowls, the 1 cup amounts of each topping make it easy to equally divide into 4 bowls. Just evenly distribute in ¼ cup amounts. However, you can do any amount of each item you desire. You can even leave out or add anything you would like.
First, place 1 cup of rice in each bowl. Next, divide and add the desired amounts of vegetables, pineapple, and marinated fish.
Place the aioli sauce in a plastic sandwich bag, and ever so slightly snip a tiny edge off the corner of the bag using scissors. This will allow you to drizzle the aioli sauce over the poke bowls. You want the snip to be small so you can control how much comes out. Sprinkle with sesame seeds and enjoy this island meal!
This baked cauliflower mac and cheese is the answer to all of your food cravings because it’s diet-friendly! Rich, creamy, and oh so cheesy, you have to try this tonight!
Get ready to try the best mac and cheese without all the carbs! One bite of this indulgent, satisfying dish, and you will fall in love. Cauliflower mac and cheese is every dieter’s dream dish come true. You will never miss the noodles or the carbs, I promise. My family loved this, and I loved sneaking in more vegetables into their diets. It’s kind of like my butternut squash pasta, full of flavor and vegetables. Having this cauliflower mac and cheese is a double win!
Whether you are trying to be healthier or not, this is a mac and cheese you have to try. You won’t regret it. Serve this up as a side with a big salad and these yummy chicken thighs. And if you really want to test out delicious diet foods, then end the night with these Keto brownies to finish it off the meal. Of course, you can serve this as the main dish too. Whatever way you want to serve this, just make it! You will love it!
Cauliflower Mac and Cheese Ingredients
This mac and cheese recipe contains straightforward ingredients that are easy to find and quick to come together. When you buy your cauliflower, remember that you’ll be trimming it, so you will want to buy more than 2 pounds to get the right amount for this cauliflower mac and cheese. See the recipe card at the bottom of the post for exact measurements.
Cauliflower: Look for cauliflower free of brown spots.
Butter: Butter is best, you need it for the roux.
Flour: This will thicken the sauce.
Salt and Pepper: Add more or less to taste.
Onion and Garlic Powder: These add in some delicious flavor.
Milk: This will be the base of the cheese sauce.
Cheddar Cheese: For the best flavor then use medium or sharp cheese.
Let’s Make Some Healthy Mac and Cheese!
This cauliflower mac and cheese comes together quickly and is baked to golden perfection. In about 30-45 minutes you can have dinner on the table!
Prep: Preheat oven to 350℉. Spray a 2 quart casserole dish with cooking spray and set aside.
Cook: Bring large pot of water to a boil. Add cauliflower to the boiling water and allow to cook for 5-6 minutes.
Chill: Remove cauliflower and place in a bowl filled with ice water.
Roux: In a large size saucepan melt butter over medium heat. Whisk in flour, salt, black pepper, onion powder and garlic powder. Allow to cook for 2-3 minutes while stirring.
Mix: Whisk in milk, continue to cook over medium/low heat while whisking until thickened.
Melt: Remove from heat and stir in 2 cups of shredded cheddar cheese until melted.
Combine: Mix cauliflower with cheese sauce and add to casserole baking dish.
Cheese: Top cauliflower with remaining 1 cup shredded cheddar cheese.
Bake: Bake for 20 minutes or until golden and bubbly. I broil the top the last 2 minutes.
Tips for the Best Keto Mac and Cheese
This is essentially perfect cauliflower mac and cheese, but some things can go wrong, gritty or grainy cheese sauce for example. So here are some tips to make your baked mac and cheese awesome.
Don’t use pre-shredded cheese: Grate your own cheese. Pre-shredded cheese is usually coated in anti clumping agents which prevent it from melting beautifully in your mac and cheese sauce.
Add cheese off the heat: Be sure to add the cheese after you’ve removed the pan from the heat. If you add the cheese when it’s bubbling, it can cause it to break down and become gritty.
Add cheese slowly: Add the cheese slowly, about ½ cup at a time and stir till completely melted then add more. This helps retain a smooth velvety texture to your mac and cheese sauce.
Keep the cauliflower bite sized: Keep your cauliflower the same size for even cooking and in bite sized pieces. It will be easier to eat this incredible mac and cheese.
Chill the cauliflower: Placing the cauliflower in ice water will stop it from cooking so it doesn’t become too soggy or limp.
Dry your cauliflower: Make sure the cauliflower is dry. You may need to pat it dry with paper towels so you don’t have extra water in the cheese sauce.
Variations for Macaroni and Cheese
This cauliflower mac and cheese is completely customizable, and it will still be spectacular. Here are a few ways!
Cheese: You are not stuck with just cheddar as the only option, as great as it is. Mix it up with different combinations of cheeses. Monterey Jack, pepper jack, havariti, swiss, guyre, or colby all are fun to include or mix and match.
Topping: If you like your mac and cheese with a little crunch on top, feel free to add a mixture of melted butter and bread crumbs, french fried onions or panko.
Add ins: You can mix up the veggies in this cauliflower mac and cheese if you desire. Add in broccoli, zucchini, peppers or mushrooms.
Meats: Give the mac and cheese some protein with ham, bacon or sausage.
Roast: You can oven roast the cauliflower instead of boiling it if you prefer. Toss in some olive oil and cook on a cookie sheet at 400 degrees for 20-25 minutes or till done to your liking. Roasting it will give the cauliflower a bit of a crunch, so yummy!
Storing and Reheating Leftovers
Cauliflower baked mac and cheese is best eaten the day you make it. Unfortunately, it does not freeze well, so I don’t recommend it. You can freeze it but the texture will be grainy and gritty. Not ideal for mac and cheese enthusiasts.
Store: Leftovers, if you have them, will store tightly covered in the fridge for up to 3-4 days.
Reheat: One of the best ways to reheat this cauliflower mac and cheese is in the oven. Place in the oven at 350 degrees for 10-15 min or till heated through. I’m often not that patient however, so if your like me reheat in the microwave till almost heated through. Then finish heating up in the oven for the last 5 minutes to help give it that bubbly crust on top.
Too Thick: If your mac and cheese sauce has thickened too much, add a little milk to thin it out.
More Delicious Mac and Cheese Recipes
It’s a total comfort food. Mac and cheese has no equal. It’s creamy, decadent and so satisfying. This cauliflower mac and cheese definitely hits the spot, no concerns there. But if you are in need of another mac and cheese with a few more carbs then I have the perfect recipes for you to try.
This baked cauliflower mac and cheese is the answer to all of your food cravings because it's diet-friendly! Rich, creamy, and oh so cheesy, you have to try this tonight!
Bring a large pot of water to a boil. Add cauliflower to the boiling water and allow to cook for 5-6 minutes.
Remove cauliflower and place it in a bowl filled with ice water.
In a large-size saucepan melt butter over medium heat. Whisk in flour, salt, black pepper, onion powder, and garlic powder. Allow to cook for 2-3 minutes while stirring.
Whisk in milk, continue to cook over medium/low heat while whisking until thickened.
Remove from heat and stir in 2 cups of shredded cheddar cheese until melted.
Mix cauliflower with cheese sauce and add to casserole baking dish.
Top cauliflower with the remaining 1 cup shredded cheddar cheese.
Bake for 20 minutes or until golden and bubbly. I broil the top for the last 2 minutes.
Notes
Updated on January 12, 2022Originally Posted on January 14, 2021
Protein balls are a delicious no-bake treat! Start your new year right by snacking on these tasty, healthy bites loaded with chocolate chips and peanut butter!
Now that the holidays are over, I’ve been trying to get back to eating healthy. Everyone talks about healthy meals, but what about healthy snacks? Finding things that will give me energy throughout the day but aren’t a million calories is tricky. Finding healthy snack recipes that taste good is even trickier! These amazing protein balls are the best of both worlds. You’re going to love them!
These yummy protein balls are made up of a handful of pantry staples. As long as you’ve got rolled oats, peanut butter, honey, and your favorite protein powder on hand, you can make yourself some! From there, you can add whatever flavors and fillings you’d like! I’ve included a few ideas in my tips section below to get you started. One flavor I always find myself coming back to is chocolate chip! It’s a great way to satisfy a sweet tooth while giving your body the nutrients it needs. Let’s make some!
Protein Ball Ingredients
With an ingredient list this short and sweet, you can’t go wrong! A lot of these ingredients can be swapped out or substituted to create a variation that works for you. It’s fun to come up with new flavors!
Peanut Butter: Not only does peanut butter taste good, but it’s good for you, too! Peanut butter is a great source of protein and healthy fats. You can swap this out for other nut butters like almond or cashew.
Honey: Honey is a delicious healthy sweetener! Its thick texture also helps to form your protein balls.
Oat Flour: This is added to give your protein balls structure. If you don’t have oat flour on hand, you can use blended rolled oats.
Protein Powder: I use vanilla protein powder in this recipe, but you can use whatever flavor you like! Try switching it up with chocolate, cookies and cream, or even strawberry protein powder! The options are endless- and delicious!
Vanilla Extract: I add a little vanilla extract to give the protein balls more flavor.
Cinnamon Extract: Adding cinnamon is a great way to give your protein balls a little warm spice. It’s so tasty!
Mini Chocolate Chips: For all the chocolatey goodness! For the healthiest treats possible, opt for dark chocolate chips instead of milk. They’re half the calories and loaded with antioxidants!
Making Chocolate Chip Protein Balls
It takes less than 10 minutes to prepare these yummy treats. I love throwing them together in the morning and having them to munch on throughout the day! You’re going to love how simple they are to make.
Prepare Dough: In a medium bowl, add all of the ingredients except the chocolate chips. Stir and mix ingredients until combined. The mixture should resemble cookie dough.
Add Chocolate Chips: Next, fold in the chocolate chips.
Shape: Roll dough into 12 balls. It will be about 1-2 tablespoons per ball.
Chill and Serve: Place the balls on a plate or baking sheet. Chill in a single layer in the refrigerator for 20 minutes or the freezer for 10 minutes before serving.
Variations and Tips
You’re going to love these delicious, healthy treats! Try these other tasty flavor additions in your next batch!
Adding Nuts: I love the bit of crunch that nuts add to protein balls. Chopped pecans, walnuts, and cashews are all sooo good in these. You can even add almond slices for an Almond Joy version!
Dried Fruit: Adding dried fruit is a great way to boost flavor and get your daily dose of fiber! I love making oatmeal raisin protein bites. Dried apples, apricots, and bananas are tasty in these, too.
Spices: Just because fall is gone doesn’t mean pumpkin spice has to be! For a pumpkin chocolate chip version of these protein balls, add a little pumpkin pie spice to your mixure.
Storing Leftovers
The best part about these tasty protein balls is that they have a long shelf life! I like to make a big batch at the beginning of the week so I have them to munch on during busy weekdays! My kids love these, too, so it’s a great snack to throw into lunches!
At Room Temperature: Keep protein balls stored in an airtight container in the refrigerator for up to 1 week.
In the Freezer: In an airtight container, protein balls can be stored for 1-3 months. Thaw overnight in the fridge before consuming.
Tried and True Healthy Recipes
Here are a few more tasty and nutritious recipes to help you start your new year off on the right foot! These are all super easy to make, so they’re always in my weekly food lineup. Not only do they taste great, but they make me feel great, too!
Protein balls are a delicious no-bake treat! Start your new year right by snacking on these tasty, healthy bites loaded with chocolate chips and peanut butter!
Course Snack
Cuisine American
Keyword protein balls
Prep Time 10minutes
Chill Time 20minutes
Total Time 30minutes
Servings 12balls
Calories 224kcal
Author Alyssa Rivers
Ingredients
1cuppeanut butter
1/3cuphoney
1cupoat flour (or blended rolled oats)
1/4cupvanilla protein powder (or chocolate)
1teaspoonvanilla extract
1/4teaspooncinnamon extract
3Tablespoonmini chocolate chips
Instructions
In a medium bowl, add all of the ingredients except the chocolate chips. Stir and mix ingredients until combined. The mixture should resemble cookie dough.
Fold in the chocolate chips.
Roll dough into 12 balls. It will be about 1-2 tablespoons per ball.
Place the balls on a plate or baking sheet. Chill in a single layer in the refrigerator for 20 minutes or the freezer for 10 minutes before serving.
Keep balls stored in an airtight container in the refrigerator for up to 1 week.
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