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Hot Smoked Salmon Poké Poké Bowl

Hot Smoked Salmon Poké Poké Bowl

Poké Poké seems to be popping up everywhere, (in fact a new place has just opened around the corner from our office, yay! (Also dangerous...)

BUT its so simple to make at home and can be adapted for any taste, so why not give it a go as it comes into spring.
 
Traditional made mostly raw with a bit of crunch this version used smoked salmon its meant for sharing but lets be honest, you wont want to when it looks this good!
 If you can get your hot little hands on some hot smoked salmon would be ideal, but this will also work with your favorite way to cook salmon.
 

6 Ayurvedic tastes

  1. Sweet: Sweet potato
  2. Sour: Lemon, Beetroot Sauerkraut
  3. Salty: Hot smoked Salmon
  4. Pungent: Raddish
  5. Bitter: Rocket, Baby spinach
  6. Astringent: Cauliflower
You will need:
  • 1 tbsp The Wholefood Pantry Pepitas
  • 1 tbsp The Wholefood Pantry Sunflower Seeds
  • The Wholefood Pantry Himalayan Salt
  • The Wholefood Pantry Coconut Oil
  • 1-2 fillets of hot smoked salmon
  • 1 large sweet potato
  • 1-2 beetroot - washed and cut into quarters
  • 1 Avocado
  • 1/2 Cauliflower - grated
  • 1 Zucchini - Spiralized
  • 1 Cucumber
  • 1/2 Lemon
  • 1/4 Purple cabbage
  • 2-3 radishes, sliced on a mandolin
  • Beetroot Sauerkraut
  • Rocket and Baby spinach leaves
  • Roasted Chickpeas:
  • 1 can of organic chickpeas
  • Spices: 1/2 tsp Cumin, 1/2 tsp Coriander

 

Then:

For the roasted chickpeas: Preheat oven to 180 degrees. Drain the chickpeas then carefully sift through your hands to rub off outer shells. Mix in the olive oil, cumin, coriander powder and 1 tsp salt then place on a roasting tray lined with baking paper and roast for 30-40 minutes or until chickpeas are crunchy and golden brown.

At the same time, cut the sweet potato into chips and beetroot in wedges, add coconut oil or olive oil, and salt. Roast for 30 minutes or until caramel and roasted through.

In a frypan, toast the pepitas and sunflower seeds in a little salt and coconut oil or olive oil until cripsy.

Arrange all ingredients in a large deep dish bowl or on a platter, flake apart the hot smoked salmon and place on top, squeeze over a wedge of lemon and serve!

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