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Chicken Poke Bowls

Servings: 4

Ingredients

  • 2 cups cooked brown rice or quinoa
  • Spicy Mayonnaise:
  • 1/3 cup homemade mayonnaise
  • 1-2 Tbsps favorite hot sauce or Sriracha add to your personal heat level preference

Poke Bowl:

  • 2 cups shredded chicken
  • 1 medium ripe avocado peeled and sliced
  • 1 small cucumber thinly sliced
  • 1 cup edamame cooked
  • 1/2 cup pickled red onions
  • sliced green onions
  • 4 sliced radishes
  • handful of fresh cilantro
  • sesame seeds
  • coconut aminos liquid Bragg liquid aminos, tamari, or reduced-sodium soy sauce

Instructions

  • Cook your rice or quinoa according to package directions. Drain and set aside to cool until ready to use.
  • In a small bowl, add the mayonnaise and hot sauce; whisk well to combine.
  • In a medium bowl, shred the chicken, using 2 forks. Add the spicy mayo, season with a tiny pinch of sea salt, and stir well to combine.
  • To assemble your bowls, divide your cooked rice or quinoa equally among 4 serving bowls.
  • Top each bowl equally with chicken, avocado, cucumber, edamame, pickled onions, green onions, radishes, cilantro, and sesame seeds. Serve with coconut aminos and enjoy!
  • Keeps well refrigerated in an air-tight container for up to 4 days.
  • Enjoy!