Mango and pineapple vegan poke with white rice
50 min

Allergens
Ingredients for 5 portions
Calculate portions
Lemon
0.05 kg
Table salt
1.0 g
Ground white pepper
0.25 g
Salad tomato
0.3 kg
Cebolla crujiente
0.05 kg
Soya sauce
0.05 l
Elaboration
- Cook the rice English style.
- Peel the pineapple and mango and then cut into 1 cm cubes.
Chop the vegetables:
- Courgette into strips and then scald.
- Tomato into 1 cm cubes.
- Peel the avocado and cut into half-moons, then season with lemon juice, salt and white pepper.
- Peel the carrot and then grate or cut into spirals.
HOW TO SERVE
- Place the rice in a bowl.
- Place the rest of the ingredients on top.
- Sprinkle over some dried onion on top.
- Season the poke with a sauce of your choice.
Nutritional information (1 portion)
Energy
584.4
kcal
Carbohydrates
114.79
g
Proteins
11.45
g
Lipids
10.18
g
Fiber
5.75
g
Saturates
2.87
g
Monounsaturated fatty acids
3.51
g
Polyunsaturated fatty acids
0.89
g
Cholesterol
0.0
mg
Calcium
68.5
mg
Iron
2.37
mg
Zinc
15.28
mg
Vitamin A
551.74
ug
Vitamin C
67.33
g
Folic acid
72.99
ug
Salt (Sodium)
1922.08
mg
Sugars
24.09
g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.
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