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Veggie poke bowl with hemp seeds

by
Hemp seeds
2021-01-19
Orijin_recipe_veggie-poke-bowl-with-hemp-seeds

Thanks to the hemp seeds, this veggie poke bowl contains a nice dose of omega and healthy fats. Pickled radishes, while not necessary if you’re in a rush, are easy to prepare and can be reused in other dishes as you wish. Enjoy the flavors and colors of these delicious bowls!

Recipe author : Noémi Bélair
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portion(s)
servings
Prep Time
75minutes
Passive Time
60minutes
portion(s)
servings
Prep Time
75minutes
Passive Time
60minutes
Ingredients
Ingredients
For pickled radishes
  • 1bunch ofradishes(about 10-12)
  • 1cup ofwhite vinegar
  • 1cup oflukewarm water
  • 1tablespoon ofsugar
  • 1teaspoon ofsalt
For rice
  • 1/2cup ofrice
  • 1 1/4cup ofwater
  • 1pinch ofsalt
  • 1/2teaspoon ofoil
For edamame
  • 1cup ofedamame beans
  • 1pinch ofsalt
For the sauce
  • 1/2cup ofmayonnaise
  • 3teaspoons ofSriracha
For raw vegetables
  • 1cup ofsliced cabbage
  • 1cup ofsunflower sprouts
  • 2avocados,diced
  • 1grated carrot
  • 1/2cucumber,diced
  • 2tablespoons ofhemp seedsORIJIN
Instructions
For pickled radishes
  1. Thinly slice the radishes (with a knife or mandolin).
  2. Combine all other ingredients and stir until the salt and sugar are diluted.
  3. Submerge the radishes with this solution in a 1L jar and put it in the refrigerator for 1 hour.
For rice
  1. Combine all the ingredients and cook the rice in a casserole or on the stove until you get tender rice.
For edamame
  1. Steam the edamame beans for 5 minutes and sprinkle with salt.
For the sauce
  1. Combine the ingredients until a smooth sauce is obtained.
For the dressing
  1. Divide all the ingredients (raw vegetables - rice - edamame - pickled radishes) in 2 (except the pickled radishes, you will have a surplus), combine them in 2 bowls and coat everything with sauce. Enjoy!
Ingredients
Ingredients
For pickled radishes
  • 1bunch ofradishes(about 10-12)
  • 1cup ofwhite vinegar
  • 1cup oflukewarm water
  • 1tablespoon ofsugar
  • 1teaspoon ofsalt
For rice
  • 1/2cup ofrice
  • 1 1/4cup ofwater
  • 1pinch ofsalt
  • 1/2teaspoon ofoil
For edamame
  • 1cup ofedamame beans
  • 1pinch ofsalt
For the sauce
  • 1/2cup ofmayonnaise
  • 3teaspoons ofSriracha
For raw vegetables
  • 1cup ofsliced cabbage
  • 1cup ofsunflower sprouts
  • 2avocados,diced
  • 1grated carrot
  • 1/2cucumber,diced
  • 2tablespoons ofhemp seedsORIJIN
Instructions
For pickled radishes
  1. Thinly slice the radishes (with a knife or mandolin).
  2. Combine all other ingredients and stir until the salt and sugar are diluted.
  3. Submerge the radishes with this solution in a 1L jar and put it in the refrigerator for 1 hour.
For rice
  1. Combine all the ingredients and cook the rice in a casserole or on the stove until you get tender rice.
For edamame
  1. Steam the edamame beans for 5 minutes and sprinkle with salt.
For the sauce
  1. Combine the ingredients until a smooth sauce is obtained.
For the dressing
  1. Divide all the ingredients (raw vegetables - rice - edamame - pickled radishes) in 2 (except the pickled radishes, you will have a surplus), combine them in 2 bowls and coat everything with sauce. Enjoy!
The author
Noémi Bélair

Follow her on www.instagram.com/nem_belair/