Peach Poke Bowl

A few weeks ago, we were visiting friends out-of-town and happened upon a placed called Poke Surf that actually had a vegetarian option, even though, you know, poke means raw fish and all in #Hawaiian. I ordered it, and I fell in love. I knew I wanted to replicate.


It's basically a salad, so it's not exactly rocket science to make it on my own. But I wanted to challenge myself a bit and make my own yum yum sauce and to try to make peach slices taste like salmon.


The result: one of the best things I have ever made.



References: Poke Surf, Monkey & Me Kitchen Adventures, and Well Vegan | Serves: 2 | Time: ~20 min + overnight chill time


Ingredients


Bowl

Couple handfuls of mixed greens

1 #cucumber, diced (hubby hates #cucumbers, so his has raw #zucchini)

1 cup #tomatoes, diced

1-2 #carrots, shredded or diced

1 cup raw #corn kernels

1/2 cup #seaweed salad (very lucky to have a large Asian market near us)

1 #mango, diced

Poke #peaches (see more info below)

Sesame seeds, for garnish

Vegan yum yum sauce, for garnish (see below)


Poke Peaches

12 peach slices (I used frozen since the store didn't have any fresh)

3 tbsp coconut aminos

2 tbsp sesame seed oil

1 tbsp sesame seeds

4 green onions, chopped (strain the sauce after marinating so you can use the green onions in the bowl)

1/4 tsp dolcedi syrup (you can use agave or honey, but I'm testing this sweetener out, I think I may have been duped on its benefits...)

1/2 tsp rice vinegar


Yum Yum Sauce

1/3 cup raw #cashews, soaked in hot water for 20 minutes and drained

2 cloves garlic, minced

1 tsp dolcedi syrup (again, you can use agave or honey)

½ cup water

1 tbsp rice vinegar

2 tsp red wine vinegar

1 ½ tsp tomato paste

1 tsp tahini

¼ tsp sweet paprika

½ tsp onion powder

¼ tsp sea salt


Instructions

The night before place the peach slices in a plastic container (I guess glass would be fine, too). In a small bowl, whisk together the aminos, sesame oil, sesame seeds, green onion, syrup, and rice vinegar. Adjust flavors to taste, and pour the marinade into the container and toss to coat the peaches. Set in the fridge to chill for at least four hours. I did it overnight. I shook the container every now and then before serving.


You can make your yum yum sauce ahead of time, so why not knock it out after you pop your peaches in the fridge? Throw all the ingredients together in a high speed blender and blend until smooth and well combined. Throw it in the fridge until you're ready to use it.


Now it's time to make the bowl. I'm not going to go step by step. Throw your greens on the bottom of the bowl. Throw the rest of the solid ingredients on top. Then drizzle that yum yum sauce on top according to taste. There should be more than enough for two bowls.


Journal


What I ate and drank today

5 glasses of water

2 cups of coffee

Egg wrap: 1 egg, 1 thin slice swiss cheese, 1/2 cup chopped zucchini, 1/2 cup tomato, low-carb wrap

Leftover soup

Poke bowl

3 beers


Exercise

~6 miles of walking


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