Poke Bowl aux crevettes tièdes
avec chou-fleur au sésame et edamame- Crevettes
- Soya
- Moutarde
- Oeuf
- Sulfites
- Sésame
- Sulfites
- Blé
- Crustacés
- Poisson
- Lait
- Sésame
- Soya
- Peut contenir des traces d’allergènes
- Moutarde
- Oeuf
Débordant de protéines et de légumes, ce plat apporte toutes les saveurs d'un poke bowl avec une fraction des glucides! « Faible en glucides » (50 g de glucides ou moins) est fondé sur un calcul de la quantité de glucides par portion. « Faible en calories » (650 kcal ou moins) est fondé sur un calcul de la quantité de kilocalories par portion.
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
285 g
Chou-fleur
56 g
Edamames
(Contient: Soya)
1 cs
Mayo épicée
(Contient: Sulfites, Blé, Crustacés, Poisson, Lait, Sésame, Soya, Peut contenir des traces d’allergènes, Moutarde, Oeuf)
½ cs
Sauce soya
(Contient: Poisson, Lait, Moutarde, Sésame, Blé, Oeuf, Peut contenir des traces d’allergènes, Sulfites, Soya)
1 cs
Huile de sésame
(Contient: Sésame)
1 pièce(s)
Mini concombres
1 cs
Vinaigre de riz assaisonné
(Contient: Lait, Moutarde, Sésame, Soya, Sulfites, Blé, Oeuf, Poisson, Peut contenir des traces d’allergènes)
2 pièce(s)
Oignon vert
Pas inclus dans votre livraison
1 cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Thinly slice cauliflower, then finely chop into rice-sized pieces. (TIP: If you have a food processor, add cauliflower and pulse to rice-sized pieces!)
- Transfer to a medium bowl.
- Halve cucumbers lengthwise, then chop into 1/4-inch half moons.
- Thinly slice green onions.
- Heat a large non-stick pan over medium heat.
- When hot, add half the sesame oil, then cauliflower, edamame and 3 tbsp water. (NOTE: Don't overcrowd the pan; cook in 2 batches for 4 ppl, using half the sesame oil and 3 tbsp water per batch.)
- Cook, stirring occasionally, until tender, 4-5 min.
- Season with salt and pepper.
- Transfer to another medium bowl and cover to keep warm.
- Meanwhile, add vinegar, 1 tbsp (2 tbsp) water and 3/4 tsp (1 1/2 tsp) sugar to a small bowl. Stir until sugar is dissolved. Season with salt.
- Add cucumber, then stir to combine.
- Set aside.
- Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Heat the same pan over medium-high heat. When hot, add remaining sesame oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.**
- Add soy sauce and 1/4 tsp (1/2 tsp) sugar to the pan with shrimp. Cook, stirring often, until mixture thickens slightly and coats shrimp, 30 sec.
- Remove the pan from heat.
- Using a slotted spoon, strain cucumbers from liquid.
- Divide edamame and cauliflower rice between bowls. Drizzle with cucumber-marinating liquid.
- Top with shrimp and cucumbers.
- Drizzle spicy mayo over top.
- Sprinkle green onions over top.
