Easy Spiced Pork Poke Bowl
I love a good poke bowl? Like the real ones that actually have poke. Ha. But this easy spiced pork “poke” bowl gave me all the good flavors and texture and magic of a good poke bowl, but using up our favorite left-over brown sugar spiced pork tenderloin! And this way my kids could enjoy a version. I mean, if I saved some for them.
It looks like there are a lot of bits and pieces incorporated, but prepping it is really quick and simple, especially if you’ve already got your pork done. The easier, the better, because LIFE. But sometimes we shrink away from chopping a few veggies, or whisking up a quick sauce– and it’s easier than we think and SO WORTH IT.
Plus, when making this meal, I always prepare more veggies than needed, so I can have some left over to build bowls all week. Check out my Banh Mi Veggie Bowl that uses a lot of the same ingredients.
How to Make Your Poke Bowl
For your pickled vegetables, it helps to have them soaking in the pickled liquid for up to one hour. If you’re a planner, try to prep this a little earlier. But if not, they still add so much even if they’ve just soaked while you’re prepping everything else.
Separate your thinly sliced cabbage, cucumbers, and radishes into their own respective bowls. For my family, I use half a head of cabbage, a few cucumbers, and a handful of radishes. Use whatever you think your family will eat, plus a little extra for leftovers!
Cover the veggies in each bowl with the pickling liquid and set aside. If you feel like you need more liquid, just add a little warm water and vinegar to your bowl. This doesn’t have to be perfect.
Next, cook your rice according to package directions. We just use the precooked brown rice from Trader Joe’s or Costco! Costco’s is my favorite because it’s a pantry item so I can really stock up. It comes in handy any time my family can use additional carbs for one of my lower carb recipes.
While the rice cooks and your veggies pickle, make your light soy ginger dressing. Whisk all the ingredients in a bowl, or shake in a jar! Either way works.
Next, make your spicy mayo. I like to mix my mayo and sriracha in a small ziploc bag, so I can snip the corner and drizzle it over my poke bowl at the end. But feel free to simply use a spoon– the luxuries of not needing to photograph it. Ha.
Now we start combining all the ingredients for the perfect “poke” bowl. Start with the chopped mixed greens. Top with rice, ribboned carrots, pickled cabbage, cucumbers and radishes. Add chopped mango, avocado, and your choice of protein if adding. Obviously I recommend this brown sugar spiced pork tenderloin.
Drizzle your soy ginger dressing and spicy mayo. Finish with a sprinkle of sesame seeds and chopped green onions. Of course a good pinch of quality salt is always a good ending. Enjoy!
What You’ll Need for Your Poke Bowl
- Purple cabbage
- Pickling liquid (see recipe below)
- Mixed greens
- Brown rice
- Soy ginger dressing
- Spicy mayo
- Sesame seeds
- Green onion
- Your choice of meat, if desired
- *I forgot to add edamame! You should.
I didn’t include any meat in this recipe nor in the macro count, but I used our favorite brown sugar spiced pork tenderloin. So good!
This bowl would also pair great with seared ahi, grilled chicken, or shrimp. Keeping it meatless is just fine too! I didn’t include any protein in the macros, so you can choose to track whatever protein you add, if any.
All the colors! I’m obsessed with a colorful meal. Let me know if you try this easy spiced pork “poke” bowl!
Follow me on Instagram @lillieeatsandtells to see more of my recipes and learn more tips about macro-friendly foods!Print
Easy Spiced Pork “Poke” Bowl
An easy at-home take on some of my favorite take-out. You can keep it meatless or add your choice of protein!
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 30 minutes
- Yield: 1 1x
- Category: Bowl
- Method: Toss
- Cuisine: American
- Diet: Low Fat
- ½ cup purple cabbage, thinly sliced (40 g)
- ½ cup cucumber, thinly sliced (40 g)
- ¼ cup radishes, thinly sliced (25 g)
- Pickling liquid (see below)
- 1 cup mixed greens, roughly chopped (40 g)
- ⅓ cup cooked brown rice (75 g)
- ½ cup carrots, ribboned using a vegetable peeler or mandoline (30 g)
- ¼ cup mango, diced (40 g)
- ¼ of a small avocado (25 g)
- 2 Tbsp soy ginger dressing (see below) (30 g)
- 2 tsp spicy mayo (see below) (10 g)
- Pinch of sesame seeds
- Green onion, chopped
- *Optional brown sugar spiced pork tenderloin (not included in macros)
- 2 cups warm water
- 1 cup rice vinegar
- 2 Tbsp sugar
- 1 Tbsp kosher salt
- Pinch of pepper
Soy Ginger Dressing: (Makes 5 servings: 30 g each: 36 cal, 3 carbs, 2.1 fat, 0.9 protein, 0 fiber)
- ¼ cup rice vinegar (60 g)
- 2 Tbsp soy sauce (30 g)
- 2 tsp sesame oil (10 g)
- 2 frozen garlic cubes (or minced cloves) (10 g)
- 4 frozen ginger cubes (or 4 tsp minced fresh ginger) (20 g)
- 2 tsp sriracha (10 g)
- 2 tsp honey (10 g)
Spicy Mayo: (Makes 4 servings, 10 g each: 22 cal, 1 carb, 1.8 fat, 0 protein, 0 fiber)
- 2 Tbsp low-fat mayo (30 g) (mine is 3.5 fat per serving)
- 2 tsp sriracha (10 g)
Separate cabbage, cucumbers, and radishes into their own respective bowls. I like to do lots so I can have pickled veggies for repeat bowls. Just chop whatever you think you or your family will enjoy as leftovers! Don’t worry about quantities here, but I like to do half a head of cabbage, a few cucumbers, and a handful of radishes. Cover each with pickling liquid and set aside. (Don’t stress about the macros in the liquid, it absorbs so little liquid, the amount of sugar is negligible.) An hour is ideal, but even ten minutes makes for a good addition. And then you’ve got truly pickled veggies for tomorrow’s bowl. Store leftovers in the fridge with the liquid.
Cook your rice according to package directions. We love the precooked brown rice from Costco or Trader Joe’s for ease.
While the rice cooks and the veggies pickle, make your soy ginger dressing by whisking together all of the dressing ingredients. You can also shake in a jar.
Make spicy mayo by combining mayo and sriracha right in a small ziplock if you’d like to be able to snip the corner for an easy drizzle.
In a large salad bowl, and using the quantities in the single-serving recipe above, start with chopped mixed greens (butter lettuce is also good.) Top with the rice, ribboned carrots, pickled cabbage, cucumbers and radishes. Add chopped mango, avocado, and your protein of choice if adding.*
Drizzle with 2 Tbsp of the soy ginger dressing. Finish with a sprinkle of sesame seeds, chopped green onion, and 2 tsp (10 g) drizzle of spicy mayo. Of course a good pinch of quality salt is always a good ending.
- *I used and LOVED leftover brown sugar spiced pork tenderloin in this bowl. But I decided to leave it optional, so you could track this bowl with whatever protein you choose– or leave it meatless!
- This “poke” bowl would also be amazing of course with ahi poke, or any sashimi. Seared ahi, grilled chicken, or shrimp would be delicious too!
- Pickled veggies: Ideally, you’d let the veggies pickle on your counter for at least an hour, so if you can do this advance, all the better! But even if I throw them in the liquid while I’m prepping my meal, I still love what it adds.
- To track this meal, search MFP for “Lillie Eats and Tells Spiced Pork Poke Bowl.”
- Serving Size: this bowl as described
- Calories: 270
- Fat: 8
- Carbohydrates: 46
- Fiber: 7
- Protein: 6
Keywords: meatless meal, spiced pork, poke bowl, macro-friendly