Walk into any poke bowl establishment and you’ll find lycra.
The Hawaiian staple sits somewhere between sashimi, ceviche and buddha bowls (basically a bunch of grains and veg thrown in a bowl). It’s got all the makings of a ‘fuel your body’ esque meal your HIIT class trainer wouldn’t pop a vein over.
Raw fish. Rice. Veggies. Other ancient things you can’t pronounce.
But are poke bowls actually healthy? Or are we all blissfully ignorant?
We asked nutritionists, Accredited Practising Dietitians and co-founders of The Biting Truth, Anna-Jane Debenham and Alexandra Parker to take us through each part of our poke bowls, and tell us grain by grain whether they’re actually as healthy as we think.
You’ll find their thoughts below. Read on… if you dare.
Which base should I choose for my Poke Bowl?
Every good poke bowl – well actually, every poke bowl – starts with the base. Here, one commonly chooses between brown rice, sushi rice, soba noodles, quinoa and cabbage. Debenham and Parker rate them from ‘healthiest’ to ‘maybe not every time’:
Adding a wholegrain base such as brown rice to your poke bowl is a great option as it helps to leave you feeling fuller – i.e. you’ll be less likely to reach for an extra something something to satisfy your hunger.
Brown rice is richer in fibre, B vitamins and minerals such as iron, magnesium and copper [than white or sushi rice], so it’s the healthier option to go for.
There are SO many benefits to eating quinoa. It’s low GI, high in fibre and is higher in protein compared to other whole grains.
It’s also super easy to cook, just as you would rice! This is one of the bases we’d usually go for – we sometimes even mix it together with brown rice!