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Mexican Style Poke Bowl Recipe

mexican poke bowl with garden gourmet pulled fillet
mexican poke bowl with garden gourmet pulled fillet
  • Preparation time
    60 min
  • Difficulty
    Easy
  • Number of servings
    10

Get inspiration for your lunch vegan menu with this Mexican-style poke bowl. Bursting with flavours, it contains 2 of your 5 a day, making it a favourite with restaurant customers or students alike.

The dish features our GARDEN GOURMET® Pulled Fillet, which is marinated in extra virgin olive oil, garlic, and lime juice to give it a tangy and savoury taste.

The pulled fillet is served on a bed of mixed leaves, piquant rice, and roasted red peppers, which add a smoky and sweet flavour to the dish. Finally, garnish it with coriander leaves and lime wedges to add a fresh and citrusy flavour.

Alternatively, you can use our GARDEN GOURMET® Fillet Pieces.

Ingredients
gardent-gourmet-pullet-fillet-pieces-packshot
GARDEN GOURMET® Pulled Fillet
For the marinade
  • 800g Garden Gourmet Pulled Fillet
  • 50ml Olive oil
  • 4g Garlic granules
  • 30ml Lime juice
  • 5g Cajun spice
Dressing
  • 80ml olive oil
  • 50ml Lime juice
  • 10g garlic cloves
  • 20g coriander, chopped.
  • 5g Honey
  • 2g chili flakes
  • 1g ground cumin
For the garnish
  • 650g cooked rice
  • 150g Baby mixed leaf
  • 400g Grilled red peppers
  • 400g pickled red cabbage
  • 300g cherry tomatoes
  • 50g jalapenos
  • 50g pomegranate seeds
  • 10g coriander, picked.
  • 50g Spring onions, sliced
  • 2 limes, cut into segments
Preparation
  • 1
    In a bowl, combine olive oil, lime juice, garlic granules, and Cajun spice to make the marinade for the Mexican Pulled Fillet.
  • 2
    Pour the marinade over the Garden Gourmet® Pulled Fillets, ensuring they are well coated. Allow the fillets to marinate for 30 minutes to enhance the flavours.
  • 3
    Preheat the grill. Grill the marinated Mexican pulled fillets for approximately 8 minutes, turning occasionally, until they are golden and slightly charred. Once cooked, remove the fillets from the grill and let them cool.
  • 4
    In a blender, combine all the ingredients for the dressing. Blend until smooth. Set the dressing aside until needed.
  • 5
    To serve, start by placing cooked rice at the base of a bowl. Arrange the remaining garnish, such as baby mixed leaf, grilled red peppers, pickled red cabbage and coriander leaf, around the top of the bowl.
  • 6
    Add the charred Mexican Pulled Fillet in the middle of the bowl. Drizzle the prepared dressing over the fillet and garnish with lime segments, sliced chili, pomegranate seeds, and coriander leaf.

Roll the ingredients inside a wholemeal flour tortilla and bake in the oven for 10 mins for an on-the-go hand-held snack.

Each portion typically contains:

Energy

 Fat Saturates Sugars Salt

1556 kJ

372 kcal

 16.4 g 3.5 g 5.8 g 1.44 g
19%* 23%* 18%* 6%* 24%*

 

*Reference Intake of an average adult (8400 kJ/2000 kcal).

Energy per 100g: 420 kJ / 100 kcal

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

Typical Values 

 Per 100g  Per Serve 

% RI* 

Energy 

496 KJ 

118 Kcal 

155+ KJ 

372 Kcal 

 

19% 

Fat 

 5.2g  16.4g 

23%

of which: saturates 

1.1g

3.5g

18%

Carbohydrates 

9.7g

30.5g

12%

of which: sugars 

1.9g

5.8g

6%

Fibre 

2.0g

6.2g

 

Protein 

7.2g

22.4g

45%

Salt equivalent 

0.46g

1.44g

24% 


*Reference Intake of an average adult (8400KJ/2000Kcal). 

The recipe nutrition information is approximate and based on the ingredients listed. Please consider if any ingredients are changed or substituted then the nutrition will change.

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