Paleo Ahi Tuna Poke Bowl
Poke bowls are one of those meals that look like they took serious effort but come together in under 30 minutes — and this version delivers every bit of the restaurant experience without the grains or soy-laden sauces that typically come with it. Coconut aminos stand in for soy sauce beautifully, giving the sushi-grade ahi tuna that savory, umami-rich marinade without stepping outside ancestral eating principles. The base is cauliflower rice cooked in avocado oil until just tender, which means you get that satisfying, hearty bowl feel while keeping everything grain-free. Creamy avocado, crisp shredded red cabbage, cool cucumber slices, and peppery radishes are piled on top, making each bite a little different from the last. The spicy mayo — made with avocado oil mayonnaise, sriracha, and fresh lime juice — ties the whole bowl together with a kick of heat and a bright citrus finish. This recipe serves 2, so it's perfect for a weeknight dinner for two or a meal-prep lunch situation where you want something that actually feels special.
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Learn more →Ingredients
2 servings
For the cauliflower rice
- 1 small head cauliflower (about 1 lb), cut into florets
- 1 tbsp avocado oil
- ¼ tsp salt
For the poke
- 12 oz sushi-grade ahi tuna, cut into ¾-inch cubes
- 3 tbsp coconut aminos
- 1 tsp toasted sesame oil
- 1 tsp fresh ginger, finely grated
- 1 tsp rice vinegar
- ¼ tsp red pepper flakes
- 1 tsp sesame seeds
For the spicy mayo
- 3 tbsp avocado oil mayonnaise
- 1–2 tsp sriracha
- 1 tsp fresh lime juice
For the bowls
- 1 medium avocado, sliced
- 1 cup shredded red cabbage
- 1 medium cucumber, thinly sliced
- 2 radishes, thinly sliced
- 2 green onions (green tops only), thinly sliced
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Do not over-process — the pieces should resemble grains of rice, not a paste.
- 2
Heat 1 tbsp avocado oil in a medium saucepan over medium-high heat until shimmering. Add the cauliflower rice and 1/4 tsp salt, stir to coat, then cover and cook for 5–6 minutes, stirring once halfway through, until the cauliflower is just tender with no raw crunch. Remove from heat, uncover, and set aside.
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