A Poke Bowl Adventure

A Poke Bowl Adventure

Back in Provence, the Panisse had always been the star of snacks. 

Crispy, golden, and oh-so-traditional...

But one day, Mr Panisse decided it was time for a change. It had seen too many baguettes and ratatouilles, and frankly, he was ready for a vacation. So, he packed its bags and headed straight for the wild world of poke bowls.

Landing in a vibrant kitchen filled with fresh veggies and quinoa, Panisse felt like a fish out of water or maybe more like a chickpea cake out of Provence. But when it saw the bright colours of julienned carrots, red capsicum, and zucchini, he knew this was going to be a tasty adventure.

As Panisse mingled with the bok choy and edamame beans, it realized something: this was the start of a beautiful friendship. It crisped up nicely in the pan, taking on a whole new life among these fresh, Asian-inspired ingredients. The drizzle of soy sauce was the final touch, blending the old-world charm of Panisse with the bold flavours of a modern poke bowl.

The result ?

A dish that was as versatile as the Panisse itself, comfortably at home in a cosy French kitchen and a trendy poke bowl bar. Panisse had discovered its true calling: being the delicious bridge between tradition and innovation, with a crunchy, golden twist.

Ingredients:

  • 1 Panisse Nature
  • 1 Large Carrot.
  • 1 Red capsicum.
  • 1/2 Zucchini.
  • Spring onion.
  • Fried shallots for topping.
  • 1 Bok choy.
  • Quinoa.
  • Avocado, (optional).
  • Edamame beans.
  • Sesame seeds.
  • Soy sauce.

Instructions:

Prepare the Panisse:

  • Slice the Nature Panisse into small cubes or thin rounds.
  • Heat a little oil in a pan over medium heat.
  • Add the Panisse and cook until golden and crispy on all sides. Set aside.

Prepare the Vegetables:

  • Julienne the carrot, thinly slice the red capsicum, and spiralize or slice the zucchini.
  • Chop the spring onion.
  • Lightly sauté or steam the bok choy until tender but still crisp.
  • If using avocado, slice it thinly.

Cook the Quinoa:

  • Cook the quinoa according to package instructions, then let it cool.
  • Assemble the Poke Bowl:In a bowl, start with a base of quinoa.
  • Arrange the carrot, red capsicum, zucchini, bok choy, and edamame beans around the bowl.
  • Add the crispy Panisse and sliced avocado (if using).
  • Sprinkle chopped spring onion and fried shallots on top.
  • Garnish with sesame seeds.

Serve:

  • Drizzle soy sauce over the bowl just before serving. Enjoy your Panisse and Veggie Poke Bowl!

 

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