Salads and light meals

Raw Broccoli Poke Bowl

Food addiction alert, try a Poke Bowl and you will be hooked! The humble old backyard BBQ coleslaw will have to wait in the wings, for now.

Hawaiian Poke Bowls are quite simply a delicious assembly of raw fish served with fresh seasonal vegetables and a base, traditionally of steamed rice.  It is not uncommon to find base options including cabbage, cauliflower or quinoa.

For my twist, I’ve opted for Broccoli, which is my new favourite food, again!  With its abundance of fibre, proteins and B group vitamins, it is a superstar of the vegetable world!  It is also heralded as good for your heart, bones and brain and compared with it’s sexier sibling, the cauliflower, is a bit easier on your wallet too!

Poke Bowls have also been responsible for a rise in popularity of edamame beans.  These curiously named beans look just like broad beans which you can buy either frozen, in selected supermarkets or raw edamame’s, which can be found at any good green grocer.  Tip: Those living locally in NSW, try your local Harris Farm market, most of which are stocking.

One things for sure, whether you choose to eat yours with fish, chicken, quinoa or broccoli you will be enjoying Poke Bowls all throughout the year!

Broccoli Poke Bowl

Serves 2


  • 1 cup of raw, finely grated broccoli
  • 1/4 cup of your protein of choice (either poached chicken, tofu, tuna or salmon)
  • 1/4 cup of carrot, grated
  • 2 tbsp of apple cider vinegar
  • 1 tbsp of dried shallots
  • 1/4 cup of corn kernels
  • 1/4 cup edamame beans (frozen or fresh)
  • 1/2 avocado, sliced
  • 2 tbsp of Greek yoghurt
  • 2 tsp of fresh lemon juice
  • 1 tsp of soy sauce
  • 1 tiny dab of wasabi (optional)
  • 1 red chilli (optional)
  • 1 large tspn of pickled ginger


  1. Make the dressing by combining the yoghurt with soy sauce, a squeeze of lemon and wasabi (optional) and set aside.
  2. Prepare your protein and have on standby as you assemble the dish.
  3. Prepare edamame beans accordingly.  With frozen beans simply thaw in the fridge and for raw beans, simmer in water for 5 mins, allowing time to cool.
  4. Prepare carrots by either grating or using a spiraliser to create fine ribbons and place in a small bowl.  Pour over vinegar and set aside to pickle.
  5. Prepare broccoli by using a fine grating blade until blitzed.
  6. Place the grated broccoli into a serving bowl (I like to form a mound in the middle).
  7. Assemble the remaining ingredients into the bowl excluding the carrot, ginger and dried shallots.
  8. Remove the carrot from the pickling juice and add to the serving bowl.
  9. Finish by pouring over the dressing and top off with the ginger and fried shallots.