Traditionally, poke bowls are made with raw marinated fish such as fresh tuna, but we opted for protein-packed chicken for a more budget-friendly option.
SERVES 4 // COOKING TIME 50 min
3 chicken breasts, chopped
2 tbsp Bovril mixed with 2 tbsp boiling water
4 tsp white vinegar
3 garlic cloves, minced
1 spring onion, sliced
2 tsp sesame seeds
1 tbsp vegetable oil
2½ cups cooked rice
1 avocado, sliced
2 carrots, ribboned
2 radishes, sliced
¼ cucumber, sliced
1. Mix the chicken, Bovril mixture, vinegar, garlic, spring onion and sesame seeds together. Marinate in the fridge for 30 minutes.
2. Heat some oil in a pan over medium. Stir-fry the chicken for 6–8 minutes, until it’s cooked through.
3. Divide the rice, avo, carrots, radishes and cucumber between your bowls. Top with the chicken and serve.
Recipe & styling: Kate Turner
Photography: Samantha Pinto // HMimages.co.za
How Insta-worthy are these poke bowls? For a treat that’s just as pretty and nutritious, check out our double-thick strawberry milkshakes.