This is my version of a Poke Bowl and I have it when I feel like something fresh tasty. You can use any of your favourite vegetables or meat in this dish. It’s lovely with fresh salmon, beans, edamame, fried coconut, duck, boiled eggs, spinach. Another great way to use what’s lurking in the veggie crisper!
300-400g chicken thighs
250g brown or wild rice
100g slivered almonds
½ head broccoli
1 large onion
8 cherry tomatoes
1 spring onion
4 sprigs coriander
4 Tbsp soya sauce
2 Tbsp sesame oil
1 tsp sambal (or more if you like it hotter)
1 Tbsp honey
salt and pepper
4 stems kale
2 Tbsp olive oil
salt to taste
Method: Mix the marinade ingredients together in a bowl, add the chicken thighs and stir. Leave while you get on with the rest.
Heat oven to 150°C.
Sprinkle olive oil and salt over the kale, place in a tray on a rack and bake for 40 mins or until crisp. If you wish, place almonds in a dish and bake for 10-15 mins until golden at the same time.
Cook rice as per the instructions on the packet.
Steam the broccoli or microwave until just tender, drain then put on a plate to cool.
Cut and finely slice the onion then fry in olive oil until golden and starting to caramelise.
Pan fry or bake the chicken in the oven (200°C) until cooked – approx. 15mins.
Slice the tomatoes, cucumber, spring onion, coriander and grate the carrot.
Assemble the poke bowl by putting the rice in first, then layering as you like. Pour the remaining marinade over the top and sprinkle with the almonds and coriander.