Are you a fan of poké bowls? If not, then let me introduce you to the world of vibrant flavours & wholesome goodness of poké bowls!
Poké vs Buddha vs Nourish Bowl
These bowls are quite different but all have one thing in common: delivering fresh, nourishing meals while offering unique culinary perspectives.
A poké bowl, pronounced “POH-keh,” originates from Hawaii. The term “poke” means “to slice or cut” in Hawaiian & refers to chunks of raw, marinated fish—typically tuna—served over rice & topped with vegetables & umami-packed sauces. Umami being a delicious, “pleasant savoury taste”. Poké became a food trend in 2017 & has since remained a favourite for many lovers of colourful, nutritious meals. Its origins trace back to the Polynesian Islands & Hawaii, where Japanese ingredients like soy sauce were incorporated. The name “poké” became popular in the 1970s, reflecting the way fish is sliced against the grain for this dish. Unlike ceviche, which uses acidity to cook the fish, poke keeps the fish raw, similar to sashimi, allowing its fresh flavours to shine. This obviously means that you need the freshest possible fish.
On the other hand, Buddha bowls are rooted in the plant-based, whole-food diets of Buddhist monks. These bowls are typically vegetarian or vegan & feature a mix of grains like quinoa or brown rice, raw or cooked vegetables, legumes such as chickpeas or lentils, seeds, plus a creamy tahini or avocado-based dressing. Buddha bowl style is hearty & warm, focusing on a balance of textures & nutrients while allowing each ingredient to keep its individuality.
Nourish bowls, a more modern creation, have emerged from health & wellness trends. These bowls are extremely flexible & would typically include a mix of protein (animal- or plant-based), grains, raw or cooked vegetables & a flavourful sauce. Unlike Buddha bowls, nourish bowls can easily incorporate animal protein, making them perfect for any dietary preference or cuisine style. They focus on being balanced & can easily be tailored to the nutrition goals of an individual.
The key differences between these bowls lie in their protein focus, flavour profiles & flexibility. Poké bowls emphasize raw fish with Asian-inspired flavours, Buddha bowls lean towards earthy & wholesome plant-based ingredients, whereas nourish bowls are the most versatile, embracing a wide variety of ingredients & styles.
But let’s get back to poké bowls: they’re a delight for the eyes & the palate, packed with nutrients & colour.
One of my favourite poké bowl variations of late is this black rice poké bowl—a stunning creation that combines a base of nutty black rice with layers of fresh, wholesome ingredients. I absolutely love how the vibrant colours pop in this dish!
Here’s how I made this BLACK RICE POKE bowl:
Black Rice Poké Bowl with Sesame Ginger Vinaigrette
Ingredients
- Black Rice Cooked & completely cooled Black Rice - I used the GalloRustico Nero Venere
- Cucumber Ribbons
- Carrot Match Stick Sizes or Ribbons
- Radishes
- Smoked Trout or Salmon
- Edamame Beans Shelled
- Avocado
- Spring Onion Thinly Sliced
- White Sesame Seeds
For Sesame Ginger Vinaigrette
- 3 tbsp Rice Vinegar
- 1 tbsp Tahini
- 1 tbsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Fresh Ginger Grated
- 1 clove Garlic Minced
- 1 tbsp Brown Sugar
- 1//4 cup Extra Virgin Olive Oil
Instructions
- Make your vinaigrette by blending together the first seven ingredients in a food processor until completely emulsified. Then slowly add your olive oil. Keep in the fridge until needed.
- Construct your poké bowl with care so that it is really pleasing to the eye. I like to start with the base of cold black rice at the bottom of the bowl. Add your carrot sticks, ribbons of cucumber, thinly sliced radishes, smoked trout / salmon, avo, edamame & end with a sprinkling of sesame seeds.
- Dress with your vinaigrette just before serving. Enjoy!
Notes
How about you? Are you keen to whip up a dish that’s as easy to make as it is delightful to eat!? Let me know.
Yolandi ♥