Chicken Poke Bowls are an easy and fresh dinner that won't break the bank - or your diet! Made with fresh ingredients like shredded chicken, edamame, corn, cauliflower and micro greens, this delicious poke bowl is one dish you won't want to miss out on.
Prepare the vegetables: Microwave corn and edamame according to package directions [We prefer to use Pictsweet steamable frozen corn and edamame]. Set aside in separate bowls.
Make the cauliflower rice: Cut the cauliflower stems off and divide the cauliflower head into 4 parts. Grate the cauliflower using a cheese grater, or add to a food processor and pulse.
1 head cauliflower
Cook the cauliflower rice: Add olive oil to a skillet over medium-high heat. Once heated, add cauliflower rice and saute over medium heat for 5 minutes. Divide rice into 4 bowls.
1 tablespoon olive oil
Shred the rotisserie chicken. Divide equally into the bowls.
1 rotisserie chicken
Assemble the poke bowls: Divide sliced red onion, edamame, carrots, corn, micro greens, and cilantro, equally into the bowls.
1 red onion, 2 cups matchstick carrot sticks, 1 cup micro greens, small bunch of cilantro
Finishing touch: Drizzle sriracha mayo and spicy miso over the top of each bowl. Sprinkle with sesame seeds and enjoy!
Sriracha mayo, Spicy miso sauce, ½ tablespoon sesame seeds
Notes
Spicy Miso sauce brand we use is commonly found in the asian section of Kroger/Mariano's/Metro Market. Kikkoman’s also makes a version of this that will work just as fine and is found at Walmart/Meijers! Another good substitution is Sriracha chili if the spicy miso is unavailable
If using fresh corn/edamame use 1 ½ cups
Depending on bowl (and appetite) there may be some leftover, this works great for meal prepping!
Storage: Store chicken poke bowls in an airtight container in the refrigerator for 3 days. I recommend storing ingredients/components separately, and assembling fresh to serve.