To say I went poke crazy in Vancouver this spring would be a major understatement. Typically, I don’t eat meat very often (I’m actually not vegan, although I eat that way about 90% of the time and have included a vegan option in this recipe) — but anytime I travel, I love to immerse myself in local cuisine. It’s such a treat to be able to indulge in fresh seafood on the coast! After making one too many poke runs when I landed back home in Alberta, I decided to take matters into my own hands and develop a recipe for the ultimate gluten and dairy free poke bowls at home! My Ahi Tuna Poke Bowls with Citrus Ponzu & Sriracha Aioli are an explosion of traditional Japanese flavours infused with a west coast vibe and all the fixings — a mashup of sustainable, sashimi grade ahi tuna, avocado, carrot, cucumber, mango and grilled asparagus adorn a bed of organic brown rice and tender greens, topped with a scratch made, Gluten Free Citrus Ponzu, drizzled with Sriracha Garlic Aioli and garnished with roasted sesame seeds, nori and scallions. They’re even better than the poke bowls I fell in love with by the sea!
I’ve partnered with Inspired Greens to bring you a lightened up version of the classic poke bowl where I’ve used a blend of Inspired Greens MultiLeaf Trio and organic brown rice as the Ahi Tuna Poke Bowl base. If you follow along with my adventures over on Instagram, you may remember their beautiful bouquet of Alberta grown living lettuce from earlier this summer — and as someone who’s passionate about local, plant based eats, I’m elated to continue working Inspired Greens and officially introduce you here at JustineCelina. Their greens add a fresh, flourishing texture and gourmet flair to these summer friendly poke bowls — they’re also a breeze to work with, helping to reduce meal prep time!
