Cooking Instructions
1.
Wash and prepare all your vegetables and keep them separately on a plate.
2.
To make the dressing for your rice, mix the
mango sweet chilli sauce (20 g)
with the
lime juice (1)
. If you like a little spice, mix the
mayo (20 g)
and
sriracha (7 g)
together in a separate bowl (optional).
3.
Time to assemble your delicious poke bowls! Put the
rice and quinoa (200 g)
into the serving bowls and stir through the dressing. Move the rice to one side so it’s covering half of the bowls. Add the
spinach leaves (20 g)
to the other side of the bowls.
4.
Arrange your sliced
red pepper (1)
and
yellow pepper (1)
, diced
cucumber (40 g)
,
avocado (1/2)
, sliced
tomatoes (80 g)
,
edamame beans (40 g)
and your
chicken pieces (90 g)
however you like, then top with the
crispy onions (3 g)
,
red onions (20 g)
and sliced
spring onion (1)
. Finish with a drizzle of mayo (spicy or non-spicy!).