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 NOT one you 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. Thinly slice red onion.
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.
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.
Shred the rotisserie chicken. Divide equally into the bowls.
Assemble the poke bowls: Divide sliced red onion, edamame, carrots, corn, micro greens, and cilantro, equally into the bowls.
Finishing touch: Drizzle sriracha mayo and spicy miso over the top of each bowl. Sprinkle with sesame seeds and enjoy!
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!