Easy Spiced Pork “Poke” Bowl

This is a great meal to use leftover for other bowls.

An easy at-home take on some of my favorite take-out. You can keep it meatless or add your choice of protein!



  • 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)

Pickling Liquid

  • 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)


  1. 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.

  2. Cook your rice according to package directions. We love the precooked brown rice from Costco or Trader Joe’s for ease.

  3. 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.

  4. 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.

  5. 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.*

  6. 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.”


Keywords: meatless meal, spiced pork, poke bowl, macro-friendly