Hawaiian poké bowl

Recipe summaryClick image to view larger version

Hawaiian poké bowl

Suitable for vegans
Category Main course
Serves 2
Preparation 30 mins
Cooking 30 mins

Rating: Rated 0 / 5 (0 ratings)

In Hawaiian, poké means to 'slice' or 'dice' and is traditionally made with raw fish on a bed of hot rice with tropical fruit salsas. Here we use raw baby spinach topped with cooked rice, roasted squash, beetroot and green beans, finished with char-grilled pineapple and spring onions, sticky pecans and pineapple yuzu salsa.


  • 150g butternut squash, peeled and cut into half-moon slices
  • sunflower oil, for brushing
  • 150g black rice
  • ½ pineapple, peeled, cored and cut into 4 round slices
  • 6 spring onions, ends trimmed
  • 2 tbsp yuzu juice
  • For the sticky pecans: 1 tbsp pecans
  • 1 tbsp pumpkin seeds
  • pinch of sea salt
  • 2 small beetroot, peeled and cut into half-moon slices
  • 100g green beans, trimmed
  • 150g jasmine rice
  • 1 tbsp icing sugar
  • ¼–½ habanero chilli, deseeded and finely chopped
  • 150g baby spinach
  • 2 tsp sesame seeds
  • 1 tbsp agave syrup


Stage 1

Preheat the oven to 200C/fan 180C/ gas 6. Place the squash and beetroot on separate baking trays and brush with sunflower oil. Cover with foil and roast for 30 minutes until tender.

Stage 2

Lightly steam the green beans for a few minutes until tender. Refresh in cold water and set aside.

Stage 3

Cook the black and white rice separately in plenty of boiling water until tender, then drain. The black rice will take about 25 minutes, the jasmine rice about 10 minutes.

Stage 4

Meanwhile, heat up a griddle pan until hot. Take 2 slices of the pineapple, dust lightly with the icing sugar and char-grill for a couple of minutes on each side. Brush the spring onions with oil and char-grill for a minute until scorched.

Stage 5

Cut the remaining 2 slices of pineapple into small cubes and mix with the chilli and yuzu juice to make a salsa dressing.

Stage 6

To make the sticky pecans, place all the ingredients in a frying pan, and heat up, stirring until the syrup has caramelised and the pumpkin seeds start popping. Turn out onto a sheet of baking parchment and leave to cool. Assemble your poké following the picture, with the rice, roasted butternut and beetroot, spinach leaves, green beans, griddled pineapple and spring onions, topped with the fruity salsa dressing and sticky pecans.


Hawaiian poké bowl


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Recipe author

Published by: Vegetarian Living

Nutritional info

Nutritional values are per serving.

  • Calories: 880g
  • Fat: 16g
  • Saturated fat: 2g
  • Protein: 25g
  • Carbohydrates: 153g
  • Sugars: 33g
  • Fibre: 14g
  • Salt: 0.71g

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