Roasted winter poke bowl
Do you also love a delicious poké bowl? With this version, you can serve a tasty, wintery alternative.
A delicious, flavorful poké bowl for winter days. The roasted vegetables give the poké bowl a crunchy twist, allowing the flavors of the Verstegen WSM Poké Bowl to truly shine.
Preparation
Preheat the oven to 200°C.
Trim 1 cm from the bottom of the bimi. Thinly slice the red cabbage. Arrange the bimi, red cabbage, and pumpkin cubes on a baking sheet lined with parchment paper and drizzle 2 tablespoons of olive oil over the vegetables. Bake the vegetables in the preheated oven for 25 minutes, or until tender. Remove the red cabbage and bimi from the oven after 15 minutes.
Meanwhile, cook the sushi rice according to the package directions. Let it cool for 10 minutes, then mix in 1 tablespoon of World Spice Meal - Poké Bowl.
Cut the cod fillet into 3 cm pieces. Heat a pan with the remaining olive oil and cook the cod fillet for 6 minutes, or until cooked through.
Divide the sushi rice among the plates and top with the roasted vegetables and cod fillet. Finally, divide the remaining World Spice Meal - Poké Bowl and sweet soy sauce among the plates.
Variatietip
Wanneer de poké bowl veganistisch moet blijven kan je de kabeljauwhaas vervangen door krokant gebakken kikkererwten.
Ingredients
- 300 g bimi
- ½ rode kool
- 300 g flespompoen blokjes
- 3 el olijfolie
- 400 g sushirijst
- 2 el World Spice Meal - Poké bowl
- 260 gr kabeljauwhaas
- 2 el sweet sojasaus
