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    Whole30® Saucy Poke Bowl

    (Serves 2) 


    For the Soy-Sauce substitute dressing: 
    4 Tbsp of @saucylipsfoods Pineapple sauce 
    4 Tbsp of @saucylipsfoods Jalapeño sauce 
    juice of 1 lime 

    For the Poke bowl 
    1/2 pound of sushi grade tuna cut into bite size pieces
    1/2 a mango cut into small cubes 
    1 avocado cut into small cubes 
    1 Persian cucumber cut into thin slices 
    2 green onions thinly sliced 
    1 tsp of toasted sesame seeds 
    1/2 cup of shredded carrots 
    1/2 cup of red cabbage 
    12 oz bag of cauliflower rice (we used @traderjoes frozen riced cauliflower ) 
    1 pack of @seasnax for making wraps or to cut into thin ribbons and sprinkle them all over
    1- In a large bowl, whisk together the @saucylipsfoods dressing, sesame seeds, 1 tbsp of seaweed crumbs, and the green onions. Add tuna and toss to coat. Refrigerate for 15 minutes. 
    2- Cook riced cauliflower as instructed in the package and let it cool down while you cut all the fruits and veggies. 
    3- In a serving bowl,  add the rice to the bottom, top with the tuna,  and the cut fruits and veggies. 
    5- when ready eat, mix everything in the bowl and drizzle more of the pineapple/jalapeño sauce if needed. Use the seaweed sheets for making wraps or eat with the chopsticks. 

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