Spring Poke Bowl

Spring Poke Bowl Recipe Spring Poke Bowl Recipe

Whether it’s springtime or not, you’ll want to keep this recipe handy for a satisfying brunch, lunch, or dinner. Chef Gwen selected the finest ingredients for this Spring Poke Bowl recipe and took it a step further by adding Garden of Life Grass Fed Collagen Peptides for an added boost of healthy goodness. These layers of healthy yumminess are easy to assemble and sure to satisfy everyone. This gluten-free, dairy-free poke bowl will become your favorite go-to for spring get-togethers with family and friends. And we’re pretty sure that come summer, you’ll still be pulling out the Spring/Summer Poke Bowl recipe to please your guests.

Serves: 4


For the sesame sauce:  

  • ¼ cup coconut aminos 

  • 1 tsp. rice wine vinegar 

  • 2 tsp. toasted sesame oil 

  • ¼ tsp. ginger powder 

  • 1 scoop Grass Fed Collagen Peptides Powder 

  • ¼ tsp. wasabi paste

For the Poke Bowl: 

  • 2 cup shredded green lettuce 

  • 2 cups sashimi grade salmon (cubed) 

  • 1 cup cucumber seeded and sliced 

  • 1 mango peeled and cubed 

  • 1 avocado cubed 

  • ¼ cup chopped cilantro 

  • 2 Tbsp. sliced green onions 

  • 2 tsp. toasted sesame seeds 

  • 2 tsp. crumbled dried nori paper 

  • 2 cups cooked rice 


  1. To make the sesame sauce: Whisk together all sauce ingredients. Stir in cubed salmon until coated well. Cover and keep chilled until ready to assemble the bowl. 

  2. To assemble the bowls, divide rice into 4 bowls. Layer each bowl according to order, lettuce, salmon, cucumber, mango and avocado. Sprinkle on cilantro, sesame seeds, green onions and nori. Enjoy! 


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