What are the main ingredients in Fusion Biltong Poke Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

What is the nutritional information of Fusion Biltong Poke Bowl?

Calories: 1209, Carbs: 92 grams, Fat: grams, Protein: 46.2 grams, Sugar: 10.5 grams, Salt: 1705 grams

How do I prepare Fusion Biltong Poke Bowl?

FLUFFY RICE: Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover. SESAME SEEDS: Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. GREEN & GOLD: Boil the kettle. Submerge the corn and edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. CREAMY, SALTY & SPICY: Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency. OKE POKE!: Time to assemble! Bowl up the rice. Arrange the plumped edamame beans and corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef! PREP STEP: Rinse & finely slice ½ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Rinse, deseed and slice the chilli. Roughly chop the biltong.

What should be prepared from my kitchen to make Fusion Biltong Poke Bowl?

Oil (cooking, olive or coconut), Salt & Pepper, Water

Fusion Biltong Poke Bowl

Name: Fusion Biltong Poke Bowl
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water

We’re giving the poke bowl a South African twist! On a bed of fragrant jasmine rice rests salty biltong, green pops of edamame beans, yellow corn, red radish, cabbage, and fresh coriander. Finished off with a moreish kewpie mayo & sriracha dressing.

Fusion Biltong Poke Bowl

with fluffy rice & edamame beans

Hands on Time: 10 - 15 minutes

Overall Time: 25 - 30 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Cabbage
Corn
Edamame Beans
Free-range Beef Biltong
Fresh Chilli
Fresh Chillies
Fresh Coriander
Jasmine Rice
Low-Sodium Soy Sauce
Radish
Spicy Mayo
White Sesame Seeds

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water

Serves 1

FLUFFY RICE
Place the rinsed rice in a pot with 150ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse & finely slice a ¼ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Rinse, deseed and slice the chilli. Roughly chop the biltong.
GREEN & GOLD
Boil the kettle. Submerge the corn and edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocado and set aside the half containing the pip for another meal. Scoop out the flesh from the remaining half. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans and corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 75ml
White Sesame Seeds - 10ml
Cabbage - 100g
Radish - 20g
Fresh Coriander - 3g
Fresh Chilli - 1
Free-range Beef Biltong - 50g
Corn - 50g
Edamame Beans - 50g
Avocado - 1
Spicy Mayo - 65ml
Low Sodium Soy Sauce - 10ml

Download the Recipe

Serves 2

FLUFFY RICE
Place the rinsed rice in a pot with 300ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse & finely slice ½ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Rinse, deseed and slice the chilli. Roughly chop the biltong.
GREEN & GOLD
Boil the kettle. Submerge the corn and edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans and corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 150ml
White Sesame Seeds - 20ml
Cabbage - 200g
Radish - 40g
Fresh Coriander - 5g
Fresh Chilli - 1
Free-range Beef Biltong - 100g
Corn - 100g
Edamame Beans - 100g
Avocado - 1
Spicy Mayo - 130ml
Low Sodium Soy Sauce - 20ml

Download the Recipe

Serves 3

FLUFFY RICE
Place the rinsed rice in a pot with 450ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse & finely slice ¾ of the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Rinse, deseed and slice the chillies. Roughly chop the biltong.
GREEN & GOLD
Boil the kettle. Submerge the corn and edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocados and set aside one of the halves containing the pip for another meal. Scoop out the flesh from the remaining halves. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans and corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!

Jasmine Rice - 225ml
White Sesame Seeds - 30ml
Cabbage - 300g
Radish - 60g
Fresh Coriander - 8g
Fresh Chillies - 2
Free-range Beef Biltong - 150g
Corn - 150g
Edamame Beans - 150g
Avocados - 2
Spicy Mayo - 195ml
Low Sodium Soy Sauce - 30ml

Download the Recipe

Serves 4

FLUFFY RICE
Place the rinsed rice in a pot with 600ml of salted water. Cover and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and steam, 8-10 minutes. Fluff with a fork and cover.
SESAME SEEDS
Place the sesame seeds in a pan over medium heat. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
PREP STEP
Rinse & finely slice the cabbage. Rinse and slice the radish into rounds. Rinse and roughly chop the coriander. Rinse, deseed and slice the chillies. Roughly chop the biltong.
GREEN & GOLD
Boil the kettle. Submerge the corn and edamame beans in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
CREAMY, SALTY & SPICY
Halve the avocados and scoop out the flesh. Slice, season, and set aside. In a small bowl, combine the spicy mayo and the soy sauce (to taste). Add water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plumped edamame beans and corn, the sliced cabbage, the radish rounds, the avo slices, and the chopped biltong in a circle on top of the rice. Drizzle over the spicy dressing (to taste). Sprinkle over the toasted sesame seeds, the chopped coriander, and the sliced chilli (to taste). Simply delicious, Chef!