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
Fusion Biltong Poke Bowl
with fluffy rice & edamame beans
Hands on Time: 10 - 15 minutes
Overall Time: 25 - 30 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Fusion Biltong Poke Bowl?
The preparation time for Fusion Biltong Poke Bowl with fluffy rice & edamame beans is between 10 and 15 minutes.
What is the total time required to make Fusion Biltong Poke Bowl with fluffy rice & edamame beans?
The total time required to make Fusion Biltong Poke Bowl with fluffy rice & edamame beans is between 25 and 30 minutes.
How many servings does Fusion Biltong Poke Bowl provide?
4 servings
What are the main ingredients in Fusion Biltong Poke Bowl?
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
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?
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
How many calories does Fusion Biltong Poke Bowl have?
1209 calories
How much fat content does Fusion Biltong Poke Bowl have?
grams
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