It’s a culinary circle of colour and flavour, Chef! We fuse the best of the traditional poke bowl with a mouthwatering Mzansi favourite: biltong! On a bed of fluffy jasmine rice, rows of plump edamame beans, crunchy bell pepper, creamy avo & premium beef biltong are arranged for an eye-catching eating experience. Drizzled with a spicy sriracha mayo and a chilli & seed mix for crunch. Garnished with fresh coriander.
Fusion Biltong Poke Bowl
Fusion Biltong Poke Bowl
with fluffy rice & edamame beans
Hands on Time: 10 - 20 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Avocado
- Beef
- Cabbage
- Chilli
- Edamame Beans
- Free-range Beef Biltong
- Fresh Coriander
- Jasmine Rice
- Radish
- Spicy Mayo
- White Sesame Seeds
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
PREPARATION STATION
Boil the kettle. Roughly chop the biltong, and rinse the rice. Rinse, deseed and cut half [all]|#7DA0D7 the pepper into strips. Rinse, pick and roughly chop the coriander. Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. Thinly slice and set aside.
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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.
ALMOST THERE
Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until a drizzling consistency.
AND YOU'RE DONE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the pepper, the Avocado, and the biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and, sprinkle over the chilli & seed mix, and the coriander. Simply delicious, Chef!
PREPARATION STATION
Boil the kettle. Roughly chop the biltong, and rinse the rice. Rinse, deseed and cut half [all]|#7DA0D7 the pepper into strips. Rinse, pick and roughly chop the coriander. Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. Thinly slice and set aside.
READY THE RICE
Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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.
ALMOST THERE
Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until a drizzling consistency.
AND YOU'RE DONE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the pepper, the Avocado, and the biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and, sprinkle over the chilli & seed mix, and the coriander. Simply delicious, Chef!
PREPARATION STATION
Boil the kettle. Roughly chop the biltong, and rinse the rice. Rinse, deseed and cut half [all]|#7DA0D7 the pepper into strips. Rinse, pick and roughly chop the coriander. Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. Thinly slice and set aside.
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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.
ALMOST THERE
Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until a drizzling consistency.
AND YOU'RE DONE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the pepper, the Avocado, and the biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and, sprinkle over the chilli & seed mix, and the coriander. Simply delicious, Chef!
PREPARATION STATION
Boil the kettle. Roughly chop the biltong, and rinse the rice. Rinse, deseed and cut half [all]|#7DA0D7 the pepper into strips. Rinse, pick and roughly chop the coriander. Halve the Avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. Thinly slice and set aside.
READY THE RICE
Place the rice in a pot with 600ml [800ml]|#7DA0D7 of salted water. Cover with a lid 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.
ALMOST THERE
Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until a drizzling consistency.
AND YOU'RE DONE!
Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the pepper, the Avocado, and the biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and, sprinkle over the chilli & seed mix, and the coriander. 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 20 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 20 and 25 minutes.
How many servings does Fusion Biltong Poke Bowl provide?
4 servings
What are the main ingredients in Fusion Biltong Poke Bowl?
Avocado, Beef, Cabbage, Chilli, Edamame Beans, Free-range Beef Biltong, Fresh Coriander, Jasmine Rice, Radish, Spicy Mayo, White Sesame Seeds
What is the nutritional information of Fusion Biltong Poke Bowl?
Calories: 1358, Carbs: 113 grams, Fat: grams, Protein: 48.1 grams, Sugar: 10.6 grams, Salt: 1933 grams
How do I prepare Fusion Biltong Poke Bowl?
AND YOU'RE DONE!: Time to assemble! Bowl up the rice. Arrange the plump edamame beans, the pepper, the avocado, and the biltong in a circle on top of the rice. Drizzle over the spicy mayo (to taste) and, sprinkle over the chilli & seed mix, and the coriander. Simply delicious, Chef! ALMOST THERE: Place the edamame beans in a bowl, and submerge in salted boiling water until plumped up, 3-4 minutes. Drain and set aside. In a small bowl, loosen the spicy mayo with water in 5ml increments until a drizzling consistency. READY THE RICE: Place the rice in a pot with 200ml [400ml]|#7DA0D7 of salted water. Cover with a lid 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. PREPARATION STATION: Boil the kettle. Roughly chop the biltong, and rinse the rice. Rinse, deseed and cut half [all]|#7DA0D7 the pepper into strips. Rinse, pick and roughly chop the coriander. Halve the avocado and remove the pip. Keeping the flesh intact, peel the skin off one half [both halves]|#7DA0D7. Thinly slice and set aside.
What should be prepared from my kitchen to make Fusion Biltong Poke Bowl?
Avocado, Beef, Cabbage, Chilli, Edamame Beans, Free-range Beef Biltong, Fresh Coriander, Jasmine Rice, Radish, Spicy Mayo, White Sesame Seeds
How many calories does Fusion Biltong Poke Bowl have?
1358 calories
How much fat content does Fusion Biltong Poke Bowl have?
grams
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