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: 1226, Carbs: 94 grams, Fat: grams, Protein: 46.5 grams, Sugar: 10.1 grams, Salt: 1705 grams

How do I prepare Fusion Biltong Poke Bowl?

PREP STEP: While the rice is on the go, prep the corn, the cabbage, the biltong, and the coriander as specified in the ingredient table. 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 8-10 minutes. Remove from the heat and steam, 6-8 minutes. Fluff with a fork and cover. SLICED AVO: Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency. GREEN & GOLD: Boil the kettle. Place the drained corn and the edamame beans in a bowl and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. OKE POKE!: Time to assemble! Bowl up the rice. Arrange the plump edamame beans & corn, the sliced cabbage, the avo slices, and the chopped biltong on top of the rice. Drizzle over the spicy mayo (to taste). Sprinkle over the chilli & seed mix and the chopped coriander. Simply delicious, Chef!

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: 20 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 - 20 minutes

Overall Time: 20 - 25 minutes

Download the Recipe for 2

Ingredients:

Avocado
Avocados
Beef
Cabbage
Chilli & Seed Mix
Corn
Edamame Beans
Free-range Beef Biltong
Fresh Coriander
Jasmine Rice
Spicy Mayo

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 8-10 minutes. Remove from the heat and steam, 6-8 minutes. Fluff with a fork and cover.
PREP STEP
While the rice is on the go, prep the corn, the cabbage, the biltong, and the coriander as specified in the ingredient table.
GREEN & GOLD
Boil the kettle. Place the drained corn and the edamame beans in a bowl and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SLICED AVO
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, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans & corn, the sliced cabbage, the avo slices, and the chopped biltong on top of the rice. Drizzle over the spicy mayo (to taste). Sprinkle over the chilli & seed mix and the chopped coriander. Simply delicious, Chef!

Jasmine Rice - 75ml
Corn - 50g
Cabbage - 100g
Free-range Beef Biltong - 50g
Fresh Coriander - 3g
Edamame Beans - 50g
Avocado - 1
Spicy Mayo - 75ml
Chilli & Seed Mix - 12,5ml

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 8-10 minutes. Remove from the heat and steam, 6-8 minutes. Fluff with a fork and cover.
PREP STEP
While the rice is on the go, prep the corn, the cabbage, the biltong, and the coriander as specified in the ingredient table.
GREEN & GOLD
Boil the kettle. Place the drained corn and the edamame beans in a bowl and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SLICED AVO
Halve the avocado and scoop out the flesh. Slice, season, and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans & corn, the sliced cabbage, the avo slices, and the chopped biltong on top of the rice. Drizzle over the spicy mayo (to taste). Sprinkle over the chilli & seed mix and the chopped coriander. Simply delicious, Chef!

Jasmine Rice - 150ml
Corn - 100g
Cabbage - 200g
Free-range Beef Biltong - 100g
Fresh Coriander - 5g
Edamame Beans - 100g
Avocado - 1
Spicy Mayo - 150ml
Chilli & Seed Mix - 25ml

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.
PREP STEP
While the rice is on the go, prep the corn, the cabbage, the biltong, and the coriander as specified in the ingredient table.
GREEN & GOLD
Boil the kettle. Place the drained corn and the edamame beans in a bowl and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SLICED AVO
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, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans & corn, the sliced cabbage, the avo slices, and the chopped biltong on top of the rice. Drizzle over the spicy mayo (to taste). Sprinkle over the chilli & seed mix and the chopped coriander. Simply delicious, Chef!

Jasmine Rice - 225ml
Corn - 150g
Cabbage - 300g
Free-range Beef Biltong - 150g
Fresh Coriander - 8g
Edamame Beans - 150g
Avocados - 2
Spicy Mayo - 225ml
Chilli & Seed Mix - 37.5ml

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.
PREP STEP
While the rice is on the go, prep the corn, the cabbage, the biltong, and the coriander as specified in the ingredient table.
GREEN & GOLD
Boil the kettle. Place the drained corn and the edamame beans in a bowl and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside.
SLICED AVO
Halve the avocados and scoop out the flesh. Slice, season, and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until drizzling consistency.
OKE POKE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans & corn, the sliced cabbage, the avo slices, and the chopped biltong on top of the rice. Drizzle over the spicy mayo (to taste). Sprinkle over the chilli & seed mix and the chopped coriander. Simply delicious, Chef!