Grain poke bowl with quinoa, edamame with toasted sesame, pickles and gomashio

If you fancy feeling satisfied and healthy this poke bowl inspired by Japanese flavours is for you. As its packed with both flavour and healthy vibrant ingredients.  

Layers of flavour build within this dish – the base is a mix of grains (rice, quinoa, lentils, but you can use any you have to hand), topped with griddled courgette, edamame with an amazing toasted sesame and soy dressing, quick fresh pickled cucumber and salty nutty gomashio. 

The very special thing about the quick cucumber pickle is the beautiful pink peppercorns which add a pepperiness and fragrance to the tangy pickles. 

Enjoy! Love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes

Info

 

  2-4 servings
  15 minutes preparation time
  30 minutes cook time

Ingredients

Griddled courgette 

  • 1 courgette thinely sliced lengthwise 
  • 2 tbsp olive oil
  • Pinch sea salt

Gomashio;

  • 4 tbsp white Sesame seeds
  • 2 tsp black sesame seeds
  • 1/2 tsp sea salt

For the edamame; 

  • 300g edamame beans defrosted by running them under a hot tap (in a sieve)

Dressing;

  • 1 tbsp gomashio
  • 2 tbsp of rice vinegar
  • 1 tbsp of tamari or soy sauce
  • 1/4 tsp coconut sugar
  • Zest and Squeeze lime 
  • 2 tbsp toasted sesame oil
  • Pinch chilli flakes 

Grains

  • 300g cooked rice/quinoa/lentils 
  • 2 tbsp apple cider vinegar 
  • 2 tbsp extra virgin olive oil 
  • Big pinch sea salt flakes 
  • Black pepper 

Quick pickled cucumber with pink peppercorns 

  • 1/2 cucumber sliced into thin strips
  • 2 tbsp lime juice 
  • 2 tbsp rice vinegar 
  • 1 tbsp pink peppercorns
  • 1 tsp coconut sugar 
  • sea salt and freshly ground pepper

Options

Raw peas or mangetout 

Directions

To cook the courgette; 

  1. Heat a griddle or large frying pan with a little oil. 
  2. Add the courgette slices and griddle on all sides until soft and charred.
  3. Set aside.

To make the Gomashio;

  1. Dry toast the sesame seeds and salt in a pan until lightly toasted. Be careful not to burn. Set aside.

To make the edamame;

  1. Add all the dressing ingredients to a jar and mix to combine.
  2. Mix together the edamame and dressing in a bowl.

To make the grains;

  1. Add the cooked grains into a bowl, mix with the remaining ingredients.

To make the pickled cucumber;

  1. Add all the ingredients to a jar – mix to combine.

To serve;

  1. Add the grains, courgette, edamame, pickles and a sprinkle with gomashio to your bowls.

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1 Comment

  1. Hannah on October 7, 2021 at 4:48 am

    This was so tasty, thank you!

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Recipe Tags: courgette edamame grains poke

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