Chicken Poke Bowls
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!
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