Poke Bowl with Homemade Tahini Dressing

by Fattig.student
Vegan
Dairy-free
50 min
Poke Bowl with Homemade Tahini Dressing

ingredients

  • 200 g sesame seeds
  • 1 dl rice
  • 2 tbsp olive oil
  • 1 x lime
  • 3 tbsp maple syrup
  • 2 clove garlic
  • 1 x chili
  • 2 tbsp ginger
  • 2 tbsp soy sauce
  • 100 g edamame
  • 1/2 x red onion
  • 1/2 x mango
  • 1/4 x cabbage
  • 1 x carrots

method

  1. Start by making homemade tahini. Brown the sesame seeds in a frying pan for about 1 minute. The browner the sesame seeds become, the stronger the taste and color of the tahini.
  2. Allow the sesame seeds to cool. Meanwhile, boil rice according to the instructions on the package.
  3. Add the sesame seeds to a food processor and mix until you have a silky soft paste. This step may be a little time consuming depending on your food processor. Make sure to stop and scrape down the seeds that stick to the sides of the bowl. If nothing happens within 10 minutes, you may add some olive oil to speed up the process. You may of course use storebought tahini instead of making your own.
  4. Add lime juice, maple syrup, half of the garlic, chili, ginger, soy sauce and a splash of water to the tahini. Blend until quite smooth.
  5. Season the tahini dressing to see if it needs more acidity (lime), sweetness (maple syrup) or salt (soy sauce). Adjust accordingly.
  6. Boil the edamame according to the instructions on the package, and extract the beans when they are done (if using edamames with shells).
  7. Make the mango salsa by mincing the red onion, mango and remaining chili. Mix together.
  8. Grate the cabbage and carrots and mix together.
  9. Mince the remaining garlic and ginger, and combine with a tbsp of soy sauce in a small bowl.
  10. Add the rice, beans, salsa and grated veggies to a bowl, as pictured. Served with soy sauce and tahini dressing.
  11. If following the weekly menu, set aside half of the tahini dressing. It'll be used later this week.
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