Ingredients

For the Grain Base

• 1 cup quinoa
• 1 cup brown rice
• 4 cups water or vegetable broth
• ½ teaspoon salt

For the Prawns

• 1 pound (450g) large prawns, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

Fresh Toppings

• 1 avocado, sliced
• 1 cucumber, diced
• 1 cup shredded red cabbage
• 1 cup edamame, cooked
• 1 large carrot, julienned
• 1 mango, diced
• 2 radishes, thinly sliced
• 2 green onions, sliced
• 1 tablespoon sesame seeds

Poke Dressing

• 3 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon fresh ginger, grated
• 1 clove garlic, minced
• 1 teaspoon lime juice

Optional Garnishes

• Pickled ginger
• Crispy onions
• Chili flakes
• Fresh cilantro
• Lime wedges

Instructions

Step 1: Cook the Grains

Rinse the quinoa and brown rice thoroughly.

In a saucepan combine:

• Quinoa
• Brown rice
• Water or broth
• Salt

Bring to a boil.

Reduce heat to low, cover, and cook for 18–20 minutes or until tender.

Remove from heat and let stand for 5 minutes.

Fluff with a fork and allow to cool slightly.

Step 2: Season the Prawns

Pat the prawns dry.

In a bowl toss them with:

• Olive oil
• Garlic powder
• Paprika
• Salt
• Black pepper

Mix until evenly coated.

Step 3: Cook the Prawns

Heat a skillet over medium-high heat.

Cook the prawns for 2–3 minutes per side until:

• Pink
• Opaque
• Slightly golden

Do not overcook.

Transfer to a plate.

Step 4: Prepare the Dressing

In a small bowl whisk together:

• Soy sauce
• Sesame oil
• Rice vinegar
• Honey
• Ginger
• Garlic
• Lime juice

Taste and adjust seasoning if desired.

Step 5: Prepare the Vegetables

Wash and prepare:

• Avocado
• Cucumber
• Cabbage
• Edamame
• Carrot
• Mango
• Radishes
• Green onions

Arrange everything in separate bowls for easy assembly.

Step 6: Assemble the Bowls

Divide the cooked grains among four serving bowls.

Arrange the toppings in sections over the grains:

• Prawns
• Avocado
• Cucumber
• Mango
• Edamame
• Cabbage
• Carrot
• Radishes

This creates the classic poke bowl presentation.

Step 7: Add the Dressing

Drizzle the poke dressing evenly over each bowl.

Top with:

• Sesame seeds
• Green onions
• Optional garnishes

Step 8: Serve

Serve immediately with lime wedges on the side.

Mix everything together before eating for the best flavor.

Flavor Variations

Spicy Prawn Poke Bowls

Add:

• 1 tablespoon sriracha
• Chili flakes

To the dressing.

Tropical Poke Bowls

Add:

• Pineapple chunks
• Coconut flakes

For a tropical twist.

Low-Carb Version

Replace grains with:

• Cauliflower rice
• Mixed greens

Teriyaki Prawn Bowls

Substitute the dressing with homemade teriyaki sauce.

Expert Tips

Use Fresh Prawns

Fresh, high-quality prawns provide the best texture and flavor.

Don’t Overcook the Prawns

They cook quickly and can become rubbery if overcooked.

Cool the Grains Slightly

Warm grains and cool vegetables create a pleasant contrast.

Prep Ahead

Store toppings separately and assemble when ready to eat.

Customize Freely

Use your favorite vegetables, grains, and sauces.

Serving Suggestions

Serve with:

• Miso soup
• Seaweed salad
• Fresh fruit
• Iced green tea
• Sparkling water with lime

Perfect for:

• Healthy lunches
• Meal prep
• Summer dinners
• Family meals
• Entertaining guests

Storage

Refrigerator

Store components separately in airtight containers for up to 3 days.

Meal Prep

Assemble just before serving for the freshest texture.

Freezing

Freezing is not recommended due to the fresh vegetables and avocado.

Nutrition Information (Per Serving)

Approximate values:

• Calories: 520
• Protein: 32g
• Carbohydrates: 48g
• Fat: 22g
• Fiber: 9g
• Sugar: 10g
• Sodium: 760mg