Spinach & Carrot Veggie Bakes Poke Bowl
Mix things up with our lunch-box-worthy veggie poke bowl recipe. The perfect lunch or light dinner snack, especially when they’re as packed with flavour as fresh as this. Add the drizzle for extra sizzle with your veggie poke bowl.
Made with our Spinach & Carrot Veggie Bakes
Ingredients:
For the poke bowl
4 Cauldron Spinach & Carrot Veggie Bakes
100g cooked wild rice
4 radishes, sliced
200g watermelon, cubed
8 sugar snap peas, halved
2 baby cucumbers, thinly sliced
1/8 head red cabbage, shredded
1 small carrot, sliced into matchsticks
40g edamame beans, cooked
For the dressing
1 tbsp low salt soy sauce
½ tsp sesame oil
½ tsp ginger, grated
½ garlic clove, crushed
To garnish
½ tsp black onion seeds
Lime wedges
Fresh coriander
Our tip
Swap the wild rice in this recipe for quinoa for a change. This poke bowl works so well with so many combinations of fruit and fresh vegetables. Try using seasonal ingredients to build your favourite combinations.
Method:
Combine all of the ingredients for the dressing in a small bowl. Add one tablespoon of water and mix well. Set to one side.
Cook the Cauldron Spinach & Veggie Bakes as per pack instructions. Arrange the bakes in 2 serving bowls.
Divide the poke bowl ingredients between each bowl and pour over the prepared dressing. Garnish with nigella seeds, lime wedges and fresh coriander.
Our tip
Swap the wild rice in this recipe for quinoa for a change. This poke bowl works so well with so many combinations of fruit and fresh vegetables. Try using seasonal ingredients to build your favourite combinations.
Hungry for ideas?
Fancy an Indian? Thai? Peruvian? Our recipes take inspiration from every nation. Veggie or vegan, quick hits or fancy plants creations, we’ve got you. Take a bite… and another!
