Whole 30 Whole30 Ahi Poke Bowls

Total time50 min

Prep time25 min

Cook time10 min

4.5

(27)

Poke bowls are one of those meals that feel like a treat even when you're eating clean, and this version delivers every bit of that restaurant-worthy experience without a single ingredient that would derail your reset. Sushi-grade ahi tuna gets a quick marinade in coconut aminos, toasted sesame oil, fresh ginger, and a hit of red pepper flakes — all the bold, savory flavor you'd expect from the classic soy-based version, just made compliant. The base is cauliflower rice cooked in avocado oil until tender and lightly golden, which soaks up the marinade beautifully and keeps the whole bowl feeling substantial. Crisp Persian cucumbers, shredded red cabbage, julienned carrot, and lime-tossed avocado round out each bowl with color and crunch. The real finishing touch is the spicy coconut mayo — coconut cream whisked with coconut aminos, sesame oil, and a compliant hot sauce like Tabasco or Frank's RedHot — which drizzles over everything like a creamy, slightly smoky sauce that ties it all together. This recipe serves four, so it's just as good for a weeknight family dinner as it is for meal-prepping lunches when you want something that doesn't feel like a compromise.

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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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