Red Meat Allergy Friendly Paleo Ahi Tuna Poke Bowl
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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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