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 best store this dish?

Keep all components separated in the refrigerator for up to 3 days.

Can I freeze the gochujang chicken?

Yes, preferably raw and marinated, for 2 to 3 months.

Can I replace the quinoa?

Yes, with brown rice or bulgur, but quinoa-cauliflower rice provides extra texture and nutritional value.

How do I make this dish vegetarian or vegan?

Replace the chicken with marinated tofu or tempeh. Use plant-based yogurt in the coleslaw.

Warm poke bowl with gochujang chicken, cauliflower-quinoa rice, and healthy coleslaw

Name: Warm poke bowl with gochujang chicken, cauliflower-quinoa rice, 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; 1 mango (diced); 2 avocados (½ per person); 1 pack watercress; Sesame oil (to grease bowls)

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30min

•

Medium

This colorful and delicious poke bowl is full of texture and umami: spicy gochujang chicken, light quinoa-cauliflower rice, crunchy coleslaw, creamy avocado, and a fresh sesame sauce. Perfect for those who want to eat a healthy plate full of color and flavor.

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

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?

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.