If you are using a screen reader and are having problems using this website, please call 1-855-272-7002 for assistance.Skip to main content
HelloFresh
HelloFresh
home iconhome iconRecipe Archive
arrow right iconarrow right icon
Asian Recipes
Asparagus Poke Bowl

Asparagus Poke Bowl

with Edamame Beans and Creamy Sesame Dressing

star version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 iconstar version 2 icon
3.6 / 4 Ratingout of 276 ratings
Read more

Layers upon fresh layers of flavour abound in this dish. Creamy avocado adds a satisfying richness to the dish while pickled cucumber and roasted asparagus bring such brightness. Welcome to flavour country!

Tags:Veggie
Allergens:Soy/SojaSesame/SésameEgg/Oeuf
Preparation Time35 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

85 g

Edamame

(ContainsSoy/Soja)

¾ cup

Jasmine Rice

28 g

Snow Pea Shoots

1 unit

Avocado

66 g

Mini Cucumber

340 g

Asparagus

56 g

Radish, sliced

1 tbsp

Black Sesame Seeds

(ContainsSesame/Sésame)

2 tbsp

Rice Vinegar

3 tbsp

Mayonnaise

(ContainsSoy/Soja, Egg/Oeuf)

2 tsp

Sesame Oil

(ContainsSesame/Sésame)

Not included in your delivery

1 tsp

Sugar*

1

Salt and Pepper*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
Calories818 kcal
Fat44 g
Saturated Fat6 g
Carbohydrate88 g
Sugar5 g
Dietary Fiber11 g
Protein17 g
Cholesterol10 mg
Sodium409 mg
Utensils
Utensilsarrow down iconarrow down icon
Medium Pot
Measuring Cups
Small Bowl
Measuring Spoons
Baking Sheet
Instructionsarrow up iconarrow up icon
download icondownload icon
1 PREP
1 PREP
1

Preheat your broiler to high (to broil the asparagus).

Wash and dry all produce.* In a medium pot, bring 1 1/3 cups water to a boil. Thinly slice the cucumbers into 1/8-inch rounds. Trim and discard the bottom 1-inch from the asparagus.

2 COOK RICE
2 COOK RICE
2

Add the rice to the pot with the boiling water and reduce the heat to low. Cover and cook until the rice is tender and the water has been absorbed, 12-14 min. Meanwhile, in a small bowl, stir together the mayo, 1 tbsp rice vinegar, 1/2 tsp sesame oil, 1/2 tsp sesame seeds and 1/4 tsp sugar. Set aside.

3 PICKLE RADISHES
3 PICKLE RADISHES
3

Heat a small pot over medium-low heat. Add the radishes, 1 tbsp water, 1/2 tsp sugar, 1/4 tsp salt and remaining rice vinegar. Cook, stirring occasionally, until tender-crisp, 3-4 min. Remove the pot from the heat and transfer the pickled radishes, along with the liquid, to another small bowl and set aside.

4 BROIL ASPARAGUS
4 BROIL ASPARAGUS
4

On a baking sheet, toss asparagus with the remaining sesame oil. Season with salt and pepper. Broil in the centre of the oven until the asparagus is tender, 5-6 min.

5 FINISH
5 FINISH
5

When the rice is finished cooking, stir in the edamame and season with salt. Cover and set aside, until the edamame are warmed through and slightly tender, 2-3 min. In another small bowl, toss the cucumbers with 1/4 tsp salt. Peel, pit and cut the avocado into 1/2-inch cubes.

6 FINISH AND SERVE
6 FINISH AND SERVE
6

Stir the remaining sesame seeds into the rice, then divide between bowls. Top with the radishes, cucumbers, avocado, asparagus and pea shoots. Drizzle over as much dressing as you like.