Mexican Poke Bowl

This Mexican poke bowl is a way of clearing out the store cupboard a little, using black beans, corn and rice among other things. Full of fresh ingredients and given real flavour by the avocado sauce, this burrito bowl is a perfect example of a wholesome, generous meal that asks no sacrifice of your taste buds.

This recipe bends in all sorts of directions: vegan with tofu, or with meat or fish such as chicken or salmon. The rice can give way to cauliflower rice, brown rice, couscous, orzo or quinoa, and the black beans to chickpeas, or to strips of coloured pepper.

The rice, the avocado sauce and the topping are made separately, then the bowl is built at the last moment. The pico de gallo can be made ahead: it will only be the better for it.

The bowl takes still more: sour cream, romaine lettuce, corn chips, olives, spring onions or sliced avocado.

Jump to recipe

What you need to make this Mexican poke bowl:

Rice — the base of the bowl, cooked then seasoned with rice vinegar for a texture close to sushi rice.
Rice vinegar and multicoloured quinoa — the vinegar flavours the rice while it is still hot, the quinoa adds crunch and colour.
Avocado — blended with garlic, coriander and lime, it becomes a creamy sauce with no dairy at all.
Garlic and lime juice — they lift the avocado sauce with a sharp, tangy edge.
Fresh coriander — chopped, it flavours both the avocado sauce and the topping.
Spring onions — quickly fried, they bring crunch and a mild onion flavour.
Black beans — rich in protein and fibre, they turn this bowl into a full, satisfying meal.
Canned corn — for a sweet, crunchy touch, ready in seconds.
Pico de gallo — this fresh salsa brings acidity and crunch; it is better made ahead.
Salt and pepper — to season to taste.

Photo coming soon

Why this Mexican poke bowl must be on your menu!

A full meal in one bowl: Rice, protein, vegetables and a creamy sauce — everything is there, no side dish needed.
Ready in 45 minutes, start to finish.
Clears out the pantry: Black beans, canned corn, rice — staple ingredients that are almost always on hand.
A good way to use up what's lingering in the cupboard.
Fits any diet: Vegan as it is, or with chicken, salmon, steak or meatballs added.
The rice and beans swap easily depending on what you like.
Leftovers reinvent themselves: The rice, the sauce and the topping keep separately in the fridge.
Build a fresh bowl the next day, with none of the freshness lost.

Photo coming soon

Mexican Poke Bowl

A bowl of vinegared rice topped with black beans, corn and pico de gallo, with a creamy avocado sauce in the middle.

Prep 25 min

Cook 20 min

Total time 45 min

Course: Main course Cuisine: Mexican Keyword: Mexican poke bowl Calories:

Ingredients

Servings: 4 servings

Instructions

The rice — Bring the water to the boil in a saucepan and cook the rice.
The rice — Pour in the rice vinegar and scatter over the quinoa. Mix well to work everything in. Set aside.
The sauce — Put the avocado, garlic, coriander and lime juice into the food processor and blend to as smooth a purée as you can. Season with salt and pepper to taste. Set aside.
The topping — In a non-stick pan, heat the olive oil and fry the spring onions for a few minutes.
The topping — Add the black beans and cook for about 3 minutes. Season with salt and pepper. Set aside.
Assembly — Put the rice in a bowl, then arrange the black beans, corn and pico de gallo around it in turn.
Assembly — Spoon the avocado sauce into the middle.

Nutrition (per serving)

Tips

Pour the rice vinegar over the rice while it is still hot: that is when it soaks in.
Make the pico de gallo ahead, it is better for resting.
Build the bowl at the last moment, or the colours run together and the sauce softens the rice.
For a meat version, add chicken, steak, meatballs or fish; for a vegetarian one, tofu.

Personal note

Comments (0)

Share this page