Zucchini Noodle Poke Bowl Recipe

Recipe By Slurrp

This Zucchini Noodle Poke Bowl is a healthy and refreshing twist on the traditional poke bowl. Instead of using rice, it features zucchini noodles as the base, which are packed with vitamins and minerals. The poke is made with fresh tuna, marinated in a flavorful soy sauce and sesame oil mixture. Topped with avocado, cucumber, edamame, and sesame seeds, this poke bowl is a light and satisfying meal that is perfect for a hot summer day.

3.7
23 Rating -
Rate
20minstotal
20minsPrep
20m.total
20m.Prep
Zucchini Noodle Poke Bowl
plan
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Ingredients for Zucchini Noodle Poke Bowl Recipe

  • 1 Medium Zucchini
  • 100 gram Fresh Tuna, Cubed
  • 1.50 tablespoon Soy Sauce
  • 1/2 tablespoon Sesame Oil
  • 1/2 tablespoon Rice Vinegar
  • 1/2 teaspoon Honey
  • 1/2 Avocado, Sliced
  • 1/2 Cucumber, Sliced
  • 1/4 cup Edamame, Cooked
  • 1/2 tablespoon Sesame Seeds

Directions: Zucchini Noodle Poke Bowl Recipe

Cooking Directions

  • STEP 1.Using a spiralizer, turn the zucchini into noodles and set aside.
  • STEP 2.In a bowl, combine the soy sauce, sesame oil, rice vinegar, and honey to make the poke marinade.
  • STEP 3.Add the tuna to the marinade and let it sit for 10 minutes.
  • STEP 4.In a separate bowl, combine the avocado, cucumber, edamame, and sesame seeds.
  • STEP 5.Heat a non-stick pan over medium heat and lightly sauté the zucchini noodles for 2-3 minutes.
  • STEP 6.Divide the zucchini noodles into bowls and top with the marinated tuna and vegetable mixture.
  • STEP 7.Garnish with additional sesame seeds and serve immediately.

Cooking Tips

  • Make sure to pat the tuna dry before marinating to ensure the flavors are absorbed properly.
  • If you don't have a spiralizer, you can use a julienne peeler or a knife to cut the zucchini into thin strips.
  • Feel free to customize your poke bowl with additional toppings such as seaweed, pickled ginger, or sriracha mayo.

Storage and Serving

  • This poke bowl is best served fresh and should be consumed immediately.
  • If you have leftovers, store the components separately in airtight containers in the refrigerator.
  • The marinated tuna can be stored for up to 2 days, while the zucchini noodles and vegetable mixture should be consumed within 1 day.
Nutrition
value
343
calories per serving
5 g Fat36 g Protein35 g Carbs16 g FiberOther

Current Totals

  • Fat
    5g
  • Protein
    36g
  • Carbs
    35g
  • Fiber
    16g

MacroNutrients

  • Carbs
    35g
  • Protein
    36g
  • Fiber
    16g

Fats

  • Fat
    5g

Vitamins & Minerals

  • Calcium
    149mg
  • Iron
    11mg
  • Vitamin A
    2576mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    6mg
  • Vitamin B6
    78mg
  • Vitamin B9
    1728mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    78mg
  • Vitamin E
    2mg
  • Copper
    < 1mcg
  • Magnesium
    232mg
  • Manganese
    < 1mg
  • Phosphorus
    481mg
  • Selenium
    37mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp