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I saw on @savoringtheflavoring's feed the other day that she was inspired by @iamtabithabrown to utilize carrot pulp from juicing instead of spicy tuna to make poke bowls! I have been juicing quite a bit lately, so I had to try this! I admit I wasn't certain I would like it because sometimes carrots are a bit sweet for me (and I love spicy tuna!) but I ADORED this! It is truly a simple recipe- it's really just assembling and mixing a few ingredients, but it's packed with flavor! So whether you're vegan, don't like fish, or simply want to try something new...this if for you! :)
If you don't have a juicer, don't fret! You can make this with grated carrots as well, it just requires some extra elbow grease. :) For recipes, tips, and holistic nutrition information, follow along on Instagram @Mirabella Holistic Health!
Vegan
Dairy-free
Gluten-free (if using Tamari)
Soy-free if sub coconut aminos for Tamari)
This serves about 3-4 depending on how hungry you are! :)
Ingredients
1 cup organic white rice
~1/2 fresh jalapeño, thinly sliced
1 avocado, sliced thin
~2 cups of organic mixed greens
~1/2 cucumber, sliced thin
~3 green onions, sliced thin
2 cups of carrot pulp (leftover from juicing)*
1 Tbsp + 1 tsp organic Tamari (or coconut aminos)
2 tsp toasted sesame seed oil
2 tsp chili garlic sauce
1 tsp rice wine vinegar
1/2 tsp dried onion
1/4 tsp garlic granules
sesame seeds
cilantro
*If you don't have a juicer or you just don't want to bother, you can use a grater to shred the carrot!
Instructions
-Prepare your rice, and set aside to cool completely. When it's room temperature, you can chill it In the fridge
-Mix together the carrot pulp, Tamari, sesame oil, chili garlic sauce, rice wine vinegar, dried onion, and garlic granules
-Assemble your bowl by layering greens, rice, and carrot mixture. Then top with cucumber, avocado, jalapeños, and green onion. Sprinkle on sesame seeds and cilantro
-You may want to drizzle on a little extra tamari and/or garlic chili paste before serving
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