How can I store the poke bowl?

In the refrigerator: Keep the components separated (rice, coleslaw, sauce, and chicken) in sealed containers for up to 3 days. Reheat: Warm the quinoa-cauliflower rice and chicken briefly in a pan or microwave. Add avocado, mango, and watercress just before serving. The sauce can remain cold. In the freezer: The marinated raw chicken can be frozen for 2 to 3 months. Thaw in the refrigerator.

How do I easily make this poké bowl vegetarian or vegan?

Simply replace the chicken thigh fillets with firm tofu or tempeh cubes! Marinate them in exactly the same gochujang marinade and pan-fry until golden brown, or roast for 20 minutes in the oven at 200 °C. For the coleslaw, use a plant-based yoghurt to make the dish 100% vegan.

Can I also prepare this recipe in advance for meal prep?

Certainly! The coleslaw, sesame sauce, and chopped mango can all be prepared a day in advance and stored in the refrigerator. Cook the quinoa-cauliflower rice and pan-fry the chicken fresh on the day for the very best taste and texture.

Can I substitute the quinoa?

Yes, by using brown rice or bulgur, but quinoa-cauliflower rice adds extra texture and nutritional value.

What is gochujang and where can I buy it?

Gochujang is a Korean fermented red chili paste that tastes spicy, sweet, and savory. You can find it these days in the Asian aisle of almost any major supermarket or in Asian supermarkets.

Warm poké bowl with gochujang chicken and healthy coleslaw

Name: Warm poké bowl with gochujang chicken and healthy coleslaw
Cook time: 30 min
Total time: 30 min
Yield: 4P
Ingredients: 100 g quinoa; ½ cauliflower (grated or finely ground into rice); 4 chicken thigh fillets; 1½ tablespoons gochujang; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; 1 clove garlic (grated); 1 piece ginger (grated); 2 tablespoons tahini (whole grain preferred); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon sesame oil; Juice and zest of 1 lime; A bit of water to thin; 1 teaspoon nigella seeds or black sesame; 300 g white cabbage (about 1/8); 100 g red cabbage; 1 apple; 1 carrot; 1 tablespoon mustard; 1 tablespoon Greek yogurt; 1 tablespoon apple cider vinegar; 2 tablespoons walnut oil; ½ bunch chives; 1 mango (diced); 2 avocados (½ per person); 1 pack watercress; Sesame oil (to grease bowls)

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30min

•

Medium

Poké bowls are here to stay, but by combining the rice with lightly grated cauliflower and serving the chicken warm, you can conjure up a delicious, nutritious, and colorful dish. The tender chicken thigh fillets get their delicious umami kick from the spicy Korean gochujang marinade. Combined with fresh coleslaw, sweet mango, creamy avocado, and a homemade sesame dressing based on tahini, this plate is a true explosion of flavor. And the best part? You can have it on the table in under 30 minutes! Perfect for a quick weeknight meal or a healthy lunch.

Ingredients

What do you need?

Quantity: 4P

Quinoa-cauliflower rice
100 g quinoa
½ cauliflower (grated or finely ground into rice)

Gochujang chicken
4 chicken thigh fillets
1½ tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 clove garlic (grated)
1 piece ginger (grated)

Sesame sauce
2 tablespoons tahini (whole grain preferred)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
Juice and zest of 1 lime
A bit of water to thin
1 teaspoon nigella seeds or black sesame

Coleslaw
300 g white cabbage (about 1/8)
100 g red cabbage
1 apple
1 carrot
1 tablespoon mustard
1 tablespoon Greek yogurt
1 tablespoon apple cider vinegar
2 tablespoons walnut oil
½ bunch chives

Finishing
1 mango (diced)
2 avocados (½ per person)
1 pack watercress
Sesame oil (to grease bowls)

100 g quinoa
½ cauliflower (grated or finely ground into rice)

4 chicken thigh fillets
1½ tablespoons gochujang
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 clove garlic (grated)
1 piece ginger (grated)

2 tablespoons tahini (whole grain preferred)
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
Juice and zest of 1 lime
A bit of water to thin
1 teaspoon nigella seeds or black sesame

300 g white cabbage (about 1/8)
100 g red cabbage
1 apple
1 carrot
1 tablespoon mustard
1 tablespoon Greek yogurt
1 tablespoon apple cider vinegar
2 tablespoons walnut oil
½ bunch chives

1 mango (diced)
2 avocados (½ per person)
1 pack watercress
Sesame oil (to grease bowls)

Make it veggie!

Replace the chicken with cubes of firm tofu or tempeh. Marinate them in the same way with gochujang, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Fry until crispy in the pan or roast them for 20 minutes in the oven at 200 °C. This way you get a completely vegetarian (and easily vegan) poke bowl with just as much umami and bite.

Preparation method

How do you make this?

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Making marinade & marinating chicken: Mix gochujang, soy sauce, rice vinegar, sesame oil, garlic, and ginger. Add the chicken thighs and ensure they are completely covered with the marinade. Let them marinate for at least 1 hour (even better: overnight).

Preparing sesame sauce: Mix tahini, soy sauce, rice vinegar, sesame oil, lime juice, and zest. Gradually add water until you have a creamy sauce. Stir in the nigella seeds or black sesame and set aside.

Making coleslaw: Finely chop the white and red cabbage. Grate the apple and carrot. Mix with mustard, Greek yogurt, apple cider vinegar, walnut oil, and finely chopped chives to create a fresh salad.

Cooking chicken: Heat a small amount of sesame oil in a pan. Cook the chicken on both sides until nicely colored and cooked through. Remove from the pan and slice.

Preparing quinoa-cauliflower rice: Wash the quinoa and cook in plenty of water according to the package instructions. Skim off any foam if necessary. Add the cauliflower in the last minute, drain, and keep warm.

Avocado & mango: Slice the avocados and dice the mango.

Plating: Lightly grease a bowl with sesame oil. Spoon the warm quinoa-cauliflower rice into it, press down, and invert onto a plate to create a nice round base. Arrange the coleslaw, sliced chicken, avocado, mango, and some watercress around it. Serve the sesame sauce on the side.