Fresh Poke Bowl Recipe

In March, we celebrate Nutrition Month, a perfect time to become more aware of the importance of our food choices and their impact on our well-being. It’s the ideal opportunity to reinvent our meals and opt for dishes that nourish our bodies while delighting our taste buds. To mark this month dedicated to healthy and balanced eating, here is a Poke Bowl recipe, full of freshness and flavor, combining nutrient-rich ingredients. This bowl, accompanied by a healthy yogurt and lemon dressing, is a perfect example of a complete and balanced meal, ideal for boosting your energy while taking care of your health. So, take advantage of this month to revisit your eating habits and choose nourishing and delicious meals!

Ingredients:

For the poke bowl:

• 2 hard-boiled eggs
• 100g fenugreek sprouts
• 1 beetroot (cut into cubes and boiled)
• 2 carrots (grated)
• 4 radishes (thinly sliced)
• 1/2 cucumber (sliced into rounds)
• 150g smoked trout (sliced)
• 120g quinoa (cooked according to package instructions)

For the garnish:

• Raisins (about 2 tablespoons)
• Sunflower seeds (about 2 tablespoons)
• Fresh parsley (about 1 tablespoon, chopped)
• Fresh dill (about 1 tablespoon, chopped)

For the dressing:

• 3 tablespoons extra virgin olive oil
• Juice of 1/2 lemon
• 1 tablespoon whole grain mustard
• 1 teaspoon honey
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste
• A few sprigs of fresh dill, chopped
• 1/2 teaspoon ground cumin
• 1 garlic clove, finely chopped

Preparation:

1. 1. Prepare the quinoa:
      Rinse the quinoa under cold water. In a saucepan, cook it in 240 ml of boiling water for 12 to 15 minutes until the grains are tender and the water is absorbed. Let it cool slightly.
   2. Cook the eggs:
      Boil water in a small saucepan. Add the eggs and cook for 9 to 10 minutes. Cool them under cold water, peel, and cut them into quarters.

• Prepare the vegetables:

• Beetroot: If not already done, boil the beetroot until tender (about 30-40 minutes depending on the size), then cut it into cubes.
• Carrots: Grate the carrots.
• Radishes: Slice the radishes thinly.
• Cucumber: Slice the cucumber into rounds.

1. Prepare the healthy dressing:
   In a small bowl, mix the olive oil, lemon juice, and mustard until smooth.
   Add the honey, apple cider vinegar, salt, and pepper, and mix well.
   Stir in the chopped dill, garlic, and cumin. Mix again and adjust seasoning to taste.
2. Assemble the bowl:
   In two bowls, divide the cooked quinoa as the base. Add the vegetables: beetroot, grated carrots, radishes, cucumber, and fenugreek sprouts.
3. Add the smoked trout:
   Slice the smoked trout and arrange the pieces in each bowl.
4. Add the hard-boiled eggs:
   Place a quartered hard-boiled egg in each bowl.
5. Garnish:
   Sprinkle raisins, sunflower seeds, chopped parsley, and fresh dill on top.
6. Add the dressing:
   Drizzle each bowl generously with the dressing.

Enjoy your meal! This poke bowl, paired with the healthy yogurt and lemon dressing, is a light and flavorful dish that will nourish you and support your health goals.