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Food & recipes

Potato, Macadamia and Edamame Buddha Bowl

Create this Hawaiian-inspired dish packed with flavour from the Potatoes: More than a bit on the side campaign from Love Potatoes

Create this Hawaiian-inspired dish packed with flavour from the Potatoes: More than a bit on the side campaign from Love Potatoes

Poke bowls are a massive trend, currently favoured by cultured millenials across cities in the USA. You may never have heard of poke, so here is a quick introduction – it is pronounced POH-keh, and describes cubed raw fish. Intrigued? Then take a look at this nutritious recipe!

Serves 1

You’ll need:

200g new potato cubes

60g fresh sushi quality tuna steak

2 chillies, sliced

50g macadamia nuts, toasted

50g red cabbage, thinly sliced

1 tbsp sesame oil

½ tbsp soy sauce

2 tbsp sesame seeds

1 sheet of nori seaweed, crumbled

2 tbsp goji berries or pomegranate
seeds

1 tbsp edamame beans, cooked

½ cucumber, seeded and cubed

½ avocado, peeled and cubed

2 spring onions, shredded

Juice and zest of 2 limes, plus 1 lime in wedges

Coriander to garnish

Method:

Boil the potatoes, drain and cool. Cube the tuna and mix with the lime juice and zest, soy sauce and sesame oil and leave to marinade for 4 minutes.

Serve with all the remaining ingredients and some coriander, a sprinkle of sesame seeds and more lime wedges.

For the vegan version, omit the tuna and add more avocado.

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