I sea wild salmon pokébowl

This wild salmon poke bowl recipe is always a winner. With this bowl full of nutritious ingredients, you have a delicious and festive plate in front of you. And at the same time you are eating super healthy. Enjoy!

By Alyssa Blok from @coffeewithalyss

Alyssa Blok@coffeewithalyss Read More
"This bowl is super nutritious and healthy at the same time."

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Ingredients (For 2 People)

• 2 handfuls of Seamore's Seaweed Chips
• 100g basmati rice
• 1/3 cucumber
• 1 big/thick carrot 
• 1 avocado
• 130g broad beans
• A piece of smoked salmon
• 3 spring onions
• 1 tbsp sesame seeds

For the dressing

• 1 tbsp yoghurt mayonaise 
• 1 tbsp soy sauce
• 1 tsp rice vinegar

Salmon Poke Bowl Preparation

• Prepare the rice following the package instructions.
• Cut the cucumber and carrot in long slices. 
• Next, cut the avocado in slices and the spring onions in rings.
• Create the plate with all the ingredients. 
• Mix all the ingredients for the dressing together and use this as a final topping, enjoy! ? 

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I sea green poké bowl

This recipe is perfect after a working day, if you want to make something both healthy and tasty. Packed with fresh vegetables, healthy fats and ready within 15 minutes.

By Pascal van der Haas from @passiekookt

Pascal van der Haas@passiekookt Read More
"My whole family was really enthusiastic about these chips"
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Ingredients (for 2)

For the rice

• 125g of steamed rice 
• 200ml of water
• 2,5 tsp ricevinegar
• 1/2 tsp salt
• 1/2 tsp sugar

 Toppings

• 2 handfuls of Seamore's seaweed chips
• 2 nori sheets
• 150g edamame beans
• 1/2 avocado
• 1/2 cucumber
• 1 mango
• 2 tsp soy sauce
• sesame seeds or chili flakes to garnish
• sriracha or another type of hotsauce

Preparation

Heat the rice vinegar with the salt and sugar in a saucepan until the sugar has dissolved. This is the dressing for the rice. Pour the dressing over the rice and stir a few times. Let this cool to room temperature.

Cut the vegetables into cubes. Make up the Pokébowl by serving up the rice in the middle of the bowl and the other ingredients in a circle around it. Drizzle with the dressing. Garnish the poké bowl with black sesame seeds or chili flakes and top it off with a handful of seaweed chips. Serve immediately, enjoy! ?

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I sea caribbean chips

A delicious Caribbean seaweed bowl packed full of delicious ingredients like marinated tempeh, banana chips, seaweed salad, wasabi dressing and of course our seaweed nachos to finish it all off.

By Lucy van der Voort from @yourmealplanners

Ingredients

For for 2 people:

•  100g rice of your own choice
• 125g seaweed salad
• 1 plantain
• 3 tbsp coconut oil
• About 10 radishes, in slices
• 2 hands of Seaweed Nachos

For the tempeh marinade (you can also buy tempeh that is already marinated):

• 2 tbsp soy sauce
• 1 tsp sweet soy sauce (ketjap)
• 1 garlic clove
• 1 tsp sambal
• 1 tsp honey
• Juice of half a lime

For the wasabi dressing:

• 2 tbsp mayonnaise
• 3 tbs Greek (lactofree) yogurt
• 1 tsp wasabi
• Juice of half a lemon
• Pepper and salt to taste

Preparation

• Make the marinade for the tempeh by mixing all the ingredients together and put this together with the tempeh in a bowl. Leave this for at least 10 minutes. Longer is better!
• Cook the rice following the package instructions.
• Mix all the ingredients for the dressing in a bowl until smooth.
• Cut the radishes in slices and mix these together with the seaweed salad already in a big salad bowl.
• Fry the tempeh in a bit of olive oil in about 5 minutes on medium heat until they are crunchy. Shovel regularly, they can go really fast due to the ketjap marinade!
• Scoop the rice and fried tempeh by the seaweed salad with the radishes. Now you can crumble the seaweed nachos on top of your salad. They will give a delicious crunch!

 Instructions plantain 

• Peel the plantain with a paring knife. You can’t peel it like a normal banana. After you removed the skin, you cut the banana in slices from about 1 cm thick. If you cut them a bit thinner than the chips will become even more crunchy.
• Put a skillet on the stove and warm up the coconut oil. Let it get hot. When the oil is hot you put the slice’s banana in the pan. Don’t put them on top of each other but make sure that they all have their own space in the pan!
• Turn around after about 2 minutes, they are then golden brown. Let it bake for a while and then you remove them from the pan. If everything went well than they will be golden brown and crunchy on both sides,
• Leave them to drain on kitchen paper and serve them together with the wasabi dressing, with the seaweed- rice salad!

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos! 

I sea caribbean chips

A delicious Caribbean seaweed bowl packed full of delicious ingredients like marinated tempeh, banana chips, seaweed salad, wasabi dressing and of course our seaweed nachos to finish it all off.

By Lucy van der Voort from @yourmealplanners

Recept afdrukken Pin recept

Porties 2

Ingrediënten

  

• 100 g rice of your own choice
• 125 g seaweed salad
• 1 plantain
• 3 tbsp coconut oil
• 10 radishes in slices
• 2 hands of seaweed nachos

For the tempeh marinade (you can also buy tempeh that is already marinated):

• 2 tbsp soy sauce
• 1 tsp sweet soy sauce (ketjap)
• 1 garlic clove
• 1 tsp sambal
• 1 tsp honey
• Juice of half a lime

For the wasabi dressing:

• 2 tbsp mayonnaise
• 3 tbs Greek (lactofree) yogurt
• 1 tsp wasabi
• Juice of half a lemon
• Pepper and salt to taste

Instructies

 

• Make the marinade for the tempeh by mixing all the ingredients together and put this together with the tempeh in a bowl. Leave this for at least 10 minutes. Longer is better!
• Cook the rice following the package instructions.
• Mix all the ingredients for the dressing in a bowl until smooth.
• Cut the radishes in slices and mix these together with the seaweed salad already in a big salad bowl.
• Fry the tempeh in a bit of olive oil in about 5 minutes on medium heat until they are crunchy. Shovel regularly, they can go really fast due to the ketjap marinade!
• Scoop the rice and fried tempeh by the seaweed salad with the radishes. Now you can crumble the seaweed nachos on top of your salad. They will give a delicious crunch!

 Instructions plantain 

• Peel the plantain with a paring knife. You can’t peel it like a normal banana. After you removed the skin, you cut the banana in slices from about 1 cm thick. If you cut them a bit thinner than the chips will become even more crunchy.
• Put a skillet on the stove and warm up the coconut oil. Let it get hot. When the oil is hot you put the slice’s banana in the pan. Don’t put them on top of each other but make sure that they all have their own space in the pan!
• Turn around after about 2 minutes, they are then golden brown. Let it bake for a while and then you remove them from the pan. If everything went well than they will be golden brown and crunchy on both sides,
• Leave them to drain on kitchen paper and serve them together with the wasabi dressing, with the seaweed- rice salad!

Notities

Are you feeling creative?

You can share your recipes with us via Instagram or Facebook, don't forget to use #greennachos!