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This low-carb poke bowl with cauliflower rice is my go-to meal when I want something fresh, healthy, and filling without spending ages in the kitchen. It has all the flavors and colors of a classic poke bowl, but with a low-carb twist that makes it perfect for busy weekdays or light dinners.
I was introduced to poke bowls years ago through one of my favorite clients here in the Netherlands, Poke Perfect. They were one of the first to embrace the poke bowl hype (in the Netherlands), long before it became mainstream. While traditional poke bowls are made with sushi rice, I love switching things up – and cauliflower rice turns out to be an amazing low-carb alternative.
Table of contents
Why You’ll Love This Recipe
- It’s quick and easy – ready in about 15 minutes
- A great way to eat low carb without feeling restricted
- Packed with fresh vegetables, healthy fats, and protein
- Completely customizable with your favorite toppings
- Perfect for lunch, dinner, or a light post-workout meal
Recipe Ingredients
To make this low-carb poke bowl with cauliflower rice, you’ll need:
- Riced cauliflower
- Avocado
- Cucumber
- Mango
- Cooked beetroot
- Eggs
I like to vary the toppings depending on my mood. Sometimes I turn this into a salmon poke bowl or use sushi-grade tuna. Cooked prawns work great too. If you want extra flavor, sesame seeds, spring onions, or a drizzle of sesame oil are all delicious additions.
If you want to keep it extra low carb, you can swap the sweet chili sauce for coconut aminos, soy sauce, or sriracha.
How To Make Low-Carb Poke Bowl
Making this low-carb poke bowl couldn’t be easier.
I usually buy fresh, ready-to-use cauliflower rice from the store to save time, but you can absolutely make your own. A food processor with a grating attachment works best – don’t grate it too fine, a slightly coarse texture is perfect.
I personally eat the cauliflower raw, which keeps it crunchy and fresh. If you prefer it cooked, quickly sauté it in a large skillet over medium heat. Just be careful not to overcook it – mushy cauliflower rice is never a good idea.
The only real cooking involved is boiling the eggs. Once everything is prepped, divide the cauliflower rice between two bowls, add the toppings, and drizzle with dressing. That’s it.
Healthy Fats & Carbs
This low-carb poke bowl is rich in healthy fats from avocado and eggs, which help keep you full for longer. Mango and sweet chili sauce do add some carbs, but I’m not too strict here – the balance works beautifully. If you want to reduce carbs even further, simply skip the mango or replace it with extra cucumber or avocado. Also check out this low-carb breakfast.
Storage Tips
If you want to prep ahead, store the ingredients separately in airtight containers and assemble just before serving. That said, this dish is so quick that I usually make it fresh every time. Once made and assembled you can store it in the fridge for one day but the beetroot will start to discolor the rest of the dish. It’s really best eaten fresh.
Also Check These Poke Bowls
If you’re a fan of poke bowls, try these variations:
- Poke bowl with pork belly
- Bibimbap (the Korean version of the poke bowl and a lot spicier)
- Teriyaki meatballs
FAQ Low-Carb Poke Bowl
Traditional poke bowls are not low carb because they’re made with sushi rice. This low-carb poke bowl replaces rice with cauliflower rice, which significantly lowers the carb count while keeping the bowl fresh and filling.
Yes! Raw cauliflower rice works really well in a low-carb poke bowl. It adds crunch and a fresh texture. If you prefer it softer, you can lightly sauté it, but be careful not to overcook it.
Eggs, sushi-grade salmon, raw tuna, cooked prawns, or tofu all work well. Choose a protein you enjoy and that fits your dietary preferences.
It can be. To make it fully keto-friendly, skip the mango and sweet chili sauce and use a dressing based on mayonnaise, avocado oil, soy sauce, or coconut aminos instead.
Yes, but for the best texture, store all ingredients separately in airtight containers and assemble just before eating. This keeps the cauliflower rice fresh and prevents the toppings from becoming soggy.
If you don’t like cauliflower rice, you can use broccoli rice or shredded lettuce. If low carb isn’t a concern, sushi rice or jasmine rice also work well.
More Low Carb Recipes
Low-Carb Poke Bowl (with Cauliflower Rice)
Ingredients
- 1 cauliflower chopped into rice like structure
- 1 avocado sliced and formed into a rose
- 2 eggs cooked
- 1/2 cucumber cut in cubes
- 1 mango cut in cubes
- 1 beetroot cooked and in cubes
Dressing:
- 3 tbsp mayonaise
- 1 tbsp sweet chili sauce
- pepper
- salt
Titel
- I like to chop my cauliflower with a food processor but you can do it by hand if you want to. I eat the cauliflower raw.
- Take two big bowls and start with the base of the bowl; your cauliflower. Fill most of the bowl with that.
- Top the cauliflower rice with your toppings and add a bit of the dressing on top.
- Serve with the remaining dressing on the side
Notes
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
