Candace Dorsey 4/21/21 Candace Dorsey 4/21/21

Ahi Poke Bowl & Stack

I don’t eat out often, but when I do, I get a poke bowl...and I get ALL THE TOPPINGS! Just like a salad, poke bowls are so versatile. You can create so many fun flavor combinations all by the toppings you choose. And for this recipe, it’s the same way!

So even though I have preferred toppings that were used for this specific meal, feel free to change them out to your liking.

But for this recipe, I give you my classic, go-to way of creating a poke bowl that can also be transformed into a stack (if you want to be fancy!)

Ahi Poke Bowl + Stack - 2 fun versions that you can make for a lunch meal prep, refreshing light dinner, or for a crowd!

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So even though I have preferred toppings that were used for this specific meal, feel free to change them out to your liking.

But for this recipe, I give you my classic, go-to way of creating a poke bowl that can also be transformed into a stack (if you want to be fancy!)

Ahi tuna is my favorite protein so I created a marinade that is full of Asian flavors, a sauce that is sweet but spicy, and toppings that pair really well with those flavors.

Since we are searing the tuna, this recipe is great as a meal prep. So if you want to make 4 servings and divide it amongst you and someone else for the next 2 days then you can. It’s also great as a light and refreshing dinner or for a crowd as people can top their bowl or stack however they would like!

To see how I turn this into a stack version, check out our IG reel here!

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A post shared by Candace | From the Roots (@fromtherootsblog)

So stop paying $10-$15 for a poke bowl and make it yourself!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!

Ahi Poke Bowl + Stack - 2 fun versions that you can make for a lunch meal prep, refreshing light dinner, or for a crowd!

Print Recipe

Ingredients

Chili mango sauce

1 whole mango (chunks)
½ juice of 1 lime + zest
1-2 tsp chili garlic sauce

Ahi Tuna marinade

2 ahi tuna steaks (4-6 oz 1.5” thick each)
¼ cup water
2 Tbsp white miso paste
2 Tbsp low-sodium GF tamari
1 Tbsp honey
1 knob fresh garlic (minced)
1 Tbsp sesame oil
1 tsp chili oil
½ juice of 1 lime + zest

Bowl/Stack components (makes 4 servings)

1-2 cups sprouted brown rice
2 cups edamame
Seared ahi tuna steaks
And top with your favorite poke bowl garnishes like mango chili sauce, English cucumbers, shaved carrots, jalapeno slices, nori sheets, green onion, pickled ginger, avocado slices, and microgreens

Directions

Prepare the marinade by combining all ingredients in a shallow bowl or Ziploc bag and marinate in the fridge for at least 30 minutes.
While your steaks are marinating, prepare the chili mango sauce by simply adding all ingredients into a blender and blend until smooth and creamy.
Prepare the rest of the ingredients by steaming your rice and chopping veggies.
Sear tuna steaks either on the grill or in a skillet on medium-high heat (4-6 minutes per side).
To make ahi poke stack version: You can use a 4” springform pan or use a greased 1 cup to create your stack mold. Layer starting with brown rice first and ahi tuna at the end if using a springform pan or the opposite sequence if using a measuring cup.
To make ahi poke bowl version: Add all components and garnishes in a bowl and serve!
Divide all ingredients into ¼ in order to make 4 servings!