That being said, we only promote authors, products, and services that we use ourselves and wholeheartedly stand by. To learn more about how we earn money here on Autoimmune Wellness, head on over to our Promotional Policy.
Fun fact: Did you know that the word “poke” means “to slice” in the Hawaiian language? True Hawaiian poke can be traced back to a simple dish of freshly caught fish massaged with seaweed, sea salt and sometimes crushed inamona (or kukui nuts). Perfect for summer, I love this colorful, AIP version of the dish!
This recipe is designed to be compliant with Core AIP and suitable for the Elimination Phase of the Autoimmune Protocol. While Core AIP is the version used in research, some people follow Modified AIP, which allows a slightly broader range of foods. If you’re just beginning, read our guide to the Autoimmune Protocol, learn how the Elimination Phase works, and explore the research behind AIP.
- Cauliflower rice, prepared and seasoned as desired (or microwavable cauliflower rice to save time)
- Cucumbers, sliced
- Mango, sliced into small chunks
- Avocado, sliced/chopped
- 1 lb shrimp, peeled, deveined, boiled and sliced as desired
- Roasted garlic granules/powder (plain garlic powder works too)
- Sea salt
- Garnishes:
- Purple cabbage, sliced
- Green onion, sliced
- AIP-friendly seaweed
- Lime wedges
- Dipping sauce:
- Coconut aminos
- A splash of lime juice
- Honey as desired
- You could also use my Teriyaki sauce here
- Assemble small-medium sized bowls with all main ingredients, beginning with the cauliflower rice as your base and season with roasted garlic seasoning and sea salt as desired.
- Next, add your shrimp, cucumbers, mango and avocado.
- Top with garnishes.
- Drizzle or dip with your sauce of choice and enjoy!
1 comment
I can’t wait to try this poke bowl recipe!