Chestnut Free Whole30 Ahi Poke Bowls

Total time50 min

Prep time25 min

Cook time10 min

4.5

(27)

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Ingredients

4 servings

For the poke

1 ½ lb sushi-grade ahi tuna, cut into ¾-inch cubes
3 tbsp coconut aminos
1 tbsp toasted sesame oil
1 tsp fresh ginger, finely grated
1 tsp rice vinegar
½ tsp red pepper flakes
3 scallions (green tops only), thinly sliced
1 tsp sesame seeds

For the cauliflower rice

2 medium heads cauliflower (about 2 lb total), cut into florets
1 tbsp avocado oil
½ tsp salt

For the bowls

2 medium persian cucumbers, thinly sliced
1 cup shredded red cabbage
1 medium carrot, julienned or shredded
2 ripe avocados, pitted and sliced
1 tbsp fresh lime juice

For the spicy mayo

1 tbsp coconut aminos
3 tbsp coconut cream
1–2 tsp hot sauce (whole30-compliant, such as tabasco or frank's redhot original)
½ tsp toasted sesame oil

For serving

1 sheet nori, cut into thin strips (optional)
1 tbsp sesame seeds, for garnish (optional)

Instructions

1
In a large mixing bowl, whisk together the 3 tbsp coconut aminos, toasted sesame oil, grated ginger, rice vinegar, and red pepper flakes until combined. Add the cubed tuna, sliced scallion greens, and 1 tsp sesame seeds, and fold gently until the tuna is evenly coated. Cover and refrigerate for 15 minutes.
2
While the tuna marinates, pulse the cauliflower florets in a food processor in two batches until broken down into rice-sized pieces, about 8–10 pulses per batch. Alternatively, grate the florets on the large holes of a box grater.

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