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Honey-Miso Tenderstem® Poke Rice Bowl
Honey-Miso Tenderstem® Poke Rice Bowl

Honey-Miso Tenderstem® Poke Rice Bowl

with Sambal Charred Corn, Avocado and Peanuts

Recipe Development Team
Recipe Development TeamPublished on June 30, 2025

Poke, pronounced poh-kay, is one of Hawaii's most well-known dishes. Poke means 'to slice' or 'cut crosswise into pieces', so we've made a delicious vegetarian version for our Honey-Miso Tenderstem® Poke Rice Bowl.

Tags:
Medium Spice
Veggie
Climate Conscious
Allergens:
Soya
Peanut

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total25 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Garlic Clove

150 grams

Jasmine Rice

1 unit(s)

Carrot

15 milliliter(s)

Rice Vinegar

160 grams

Tenderstem® Broccoli

160 grams

Sweetcorn

15 grams

Miso Paste

(Contains: Soya)

15 grams

Honey

15 grams

Sambal Paste

1 unit(s)

Avocado

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

Not included in your delivery

½ tbsp

Oil for Cooking

1 tsp

Sugar for the Pickle

1 tbsp

Water for the Dressing

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)3212 kJ
Energy (kcal)768 kcal
Fat36.9 g
of which saturates5.9 g
Carbohydrate88.1 g
of which sugars18.9 g
Dietary Fibre11.5 g
Protein16.8 g
Salt1.5 g
Potassium317.6 mg
Calcium38.4 mg
Iron0.8 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Sieve
Garlic Press
Medium Saucepan
Kettle
Lid
Bowl
Peeler
Baking Tray
Pan
Rolling Pin

Cooking Instructions and Tips

Cook the Rice
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Boil a half-full kettle. Meanwhile, peel and grate the garlic (or use a garlic press).

b) Heat the oil (see pantry for amount) in a deep saucepan on medium heat. Once hot, add the garlic and fry for 1 min. Stir in the rice and cook until coated, 1 min. 

c) Add ¼ tsp salt and the boiled water and cook for 10-12 mins. 

d) Once cooked, drain in a sieve and pop back in the pan. Cover with a lid and leave to the side until ready to serve.

 

Get Pickling
2

a) While the rice cooks, trim and peel the carrot. Use the peeler to peel long ribbons down the length of the carrot, stopping at the core.

b) In a medium bowl, combine the rice vinegar and sugar for the pickle (see pantry for amount). Season with salt, then add the carrot. Mix together well, then set aside to pickle.

c) Halve any thick broccoli stems lengthways.

d) Drain the sweetcorn in a sieve.

Roast the Broccoli
3

a) Pop the Tenderstem® broccoli onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

b) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

c) Meanwhile, in a small bowl, combine the miso and honey with a tbsp of water. Set aside.

Time to Char
4

a) Heat a drizzle of oil in a large frying pan on high heat.

b) Once hot, add the sweetcorn and cook until charred, 5-6 mins. Adjust the heat if necessary. Stir only twice during this time - you want the sweetcorn to pick up some nice colour.

c) Once charred, add the sweetcorn to a small bowl. Stir in the sambal. Season with salt and pepper. Set aside.

Finishing Touches
5

a) Halve the avocado and remove the stone. Use a tablespoon to scoop the flesh out onto a board, face-down. Slice into 1cm thick slices.

b) Crush the peanuts in the unopened sachet using a rolling pin.

c) Once the broccoli is cooked, add the honey-miso sauce to the broccoli and turn to coat. 

d) When the rice is cooked, stir through the pickling liquid from the carrots. Season with salt and pepper

Serve
6

a) Share the rice between bowls. 

b) Top with the pickled carrot, sweetcorn and broccoli in separate sections.

c) Pour over the remaining sauce from the tray, then fan out the avocado in the centre. 

d) Drizzle mayonnaise (see pantry for amount) over the top and scatter on the peanuts to finish. 

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