2 Serves
21 Mins
Cook the grain bowl base according to package instructions and let it cool slightly.
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Vitamin K
162 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
16 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
3 µg / 2.4 µgFolate
289 µg / 400 µgCalcium
419 mg / 1,300 mgIron
10 mg / 18 mgMagnesium
253 mg / 420 mgPhosphorus
820 mg / 1,250 mgPotassium
2281 mg / 4,700 mgSodium
2105 mg / 2,300 mgZinc
8 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
72 µg / 55 µgFiber
7 g / 28 gSugar
3 g / 50 gSaturated Fat
2 g / 20 gCholesterol
66 mg / 300 mgCaffeine
0 mgNet Carbs
58 gAlcohol
0 g
Using a sharp knife, dice the sashimi-grade tuna into bite-sized cubes on a cutting board.
In a mixing bowl, combine the tuna with poke sauce, salt, and black pepper, tossing gently to coat.
Assemble the bowls by placing the grain bowl base at the bottom and topping with the seasoned tuna mixture.
7
g67
g58
g
