Rainbow Poke Bowls with Spicy Sesame Drizzle

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3–6 Prep 15 min No cook Serves 1

If the adage “you eat with your eyes first” were a recipe, it would be this bowl. Raw sushi grade tuna or cooked flaked salmon can be swapped for the shrimp.

½ cup shredded purple cabbage ½ cup shredded carrots ½ cup thin red bell pepper strips ½ cup cooked edamame ½ cup chopped cucumber ¼ cup quartered radishes 6 cooked large shrimp 1 tbsp light mayonnaise 1 tsp sriracha 2 tsp rice vinegar 1 tsp toasted sesame oil ¼ tsp finely chopped peeled fresh ginger ½ tsp sesame seeds 1 tbsp chopped scallion 6 crushed rice crackers 1. In a large bowl or on a platter, arrange the cabbage, carrots, peppers, edamame, cucumber, radish, and shrimp.

2. In a small bowl, whisk the mayo, sriracha, vinegar, oil, and ginger to make the dressing. Serve it on the side or pour it over the bowl. Garnish with sesame seeds, scallion, and rice crackers.

Per serving (1 bowl) 365 Cal, 15 g Total Fat, 2 g Sat Fat, 371 mg Sod, 35 g Total Carb, 12 g Sugar, 8 g Fib, 25 g Prot.

WW COACH TIP

Wash, cut, and sort fresh produce as soon as you bring it home from the market. Then when the time comes to make a meal that leans on sliced, diced, and shredded veggies, you’re ready to go.

—Coach Bianca