KISSA Matcha Poke Bowl – Detox meets Hawaiian enjoyment!
The popular Hawaiian poke bowl has been made detox-ready - with the full power of KISSA Matcha. This makes your lunch not only healthy, but also delicious. Fresh ingredients combined with Matcha make for a light and energy-rich dish that fits perfectly into your detox routine.
Ingredients Matcha Poke Bowl
MATCHA POKE BOWL
- 1 tsp KISSA Matcha Focus
- 200g sushi rice
- 1 coriander
- 1 handful of fresh spinach leaves
- 3 tablespoons olive oil
- 1/2 teaspoon salt
ASIDE FROM THAT
- 1 tsp + more for sprinkling KISSA Matcha Focus
- 2 spring onions
- 100g peas
- 1 cucumber
- 4 radishes
- 150g tofu
- 1 handful of mixed sprouts
- 2 teaspoons roasted sesame seeds
Preparation of Matcha Poke Bowl
- Bring the rice to boil in a saucepan with 400 ml of cold water. Simmer for 5 minutes, then remove from the heat and leave the rice to steam until done.
- Puree the coriander (keep a few leaves for decoration), spinach, olive oil, salt, 50 ml water and KISSA Matcha Focus in a blender to form a paste. Use a fork to pull the mixture through the warm rice until the rice has taken on the color of the tea.
- Cut the green parts of the spring onions into pieces about 10 cm long, cut these lengthways into 2 mm narrow strips and place them in cold water for 5 minutes until the spring onions begin to curl. Blanch the peas in boiling salted water for 2 minutes and then rinse in cold water. Peel the cucumber and use a vegetable peeler to cut thin strips from the flesh. Finely grate the radishes, keeping a few leaves for garnish. Cut the tofu into cubes and place in KISSA Matcha Focus roll.
- Put the rice in bowls and spread the peas on top. Fold the cucumber ribbons like a fan and arrange them on the rice. Place the tofu cubes, radish slices, sprouts, spring onions, coriander and radish leaves in the bowls. Sprinkle with sesame seeds and Matcha to serve.
Get KISSA Matcha Focus now and bring fresh energy to your poke bowl!
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