📋 Miso Chicken Poke Bowls Recipe

chicken poke bowl with chopsticks laying over the bowl and pea shoots strewn around bowl.

5 from 1 vote

📋 Miso Chicken Poke Bowls Recipe

These healthy Miso Chicken Poke Bowls are a satisfying and wholesome meal, made with sushi rice, seaweed, veggies, edamame and chicken breast, and served with miso salad dressing, avocado sauce, and sriracha mayonnaise. They make a great lunch, dinner and are WW friendly and gluten-free!

Course dinner, lunch, Main Course, main dish

Cuisine Japanese

Keyword bowl, bowls, poke

Allergen gluten-free

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 296kcal

Author Terri Gilson

Equipment

Ingredients

6-8 cups cooked sticky rice/sushi rice/short-grain rice * I used 4 cups uncooked rice
4-5 large chicken breast
1 ½ cups shredded carrots
¾ cup green onion
1 ½ cups endamame
10 oz can of corn *or use fresh or frozen
1 cucumber or 3-4 mini cucumbers
1-2 sheets Sushi Nori (seaweed sheets) cut into small rectangles
½ -of a 2.65 oz bag of pea shoots or another micro green
1 recipe miso dressing *see NOTES
1 recipe sriracha mayo *see NOTES
1 recipe creamy avocado sauce *see NOTES

Garnish

4 tablespoon sesame seeds (black or roasted white sesame seeds or both)

US Customary - Metric

Get Recipe Ingredients

Instructions

Prep: Cook chicken breast is no longer pink and internal temperature is 165 degrees F (74 degrees C).
4-5 large chicken breast
Cook rice as per package directions.
6-8 cups cooked sticky rice/sushi rice/short-grain rice
Add about 1- 1.5 cups of rice to a medium bowl or a large bowl (you can use more or less if you prefer). Place rice to one side so you have room for the other ingredients
I use a small bowl to mold the rice, but it's not necessary.
Add chicken.
Add veggies and seaweed.
1 ½ cups shredded carrots, ¾ cup green onion, 1 ½ cups endamame, 10 oz can of corn, 1 cucumber, 1-2 sheets Sushi Nori (seaweed sheets)

Toppings and Garnish

Add pea shoots, a dollop of sriracha mayonnaise, a dollop of avocado sauce, and drizzle on miso dressing.
½ -of a 2.65 oz bag of pea shoots, 1 recipe miso dressing, 1 recipe sriracha mayo, 1 recipe creamy avocado sauce, 4 tablespoon sesame seeds (black or roasted white sesame seeds or both)
Mix together and enjoy!

Notes

*Please see post contents for important recipe information and tips!

Miso dressing: (3 ww points per serving)

2 teaspoon miso paste (brown or red) (if you use white miso, use double the amount)

1 teaspoon soy sauce

3 tablespoon seasoned rice vinegar

¼ teaspoon sesame oil

½ teaspoon grated fresh ginger

6 cup tablespoon canola oil

½ teaspoon agave (if using honey, use 1 teaspoon and add 1 ww point)

1 ½ teaspoon minced garlic

1 teaspoon lime juice from concentrate (or use 4 teaspoon fresh lime juice)

Whisk everything together in a bowl.

Sriracha Mayonnaise: (1 ww point per serving)

½ teaspoon lemon juice from concentrate

2 tbsp- 3 tablespoon sriracha sauce (add more or less to your taste and spice preference)

½ teaspoon minced garlic

⅓ cup mayonnaise (I use Hellman's half the fat mayonnaise)

½ teaspoon honey

Mix everything together in a bowl.

Avocado sauce (3 ww points per serving)

*Nutrition calculation does NOT include optional sauces

Nutrition