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Jennie Hood Flynn
Kids poke bowl
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Ingredients
Directions
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Roast the sesame seeds in a dry, hot frying pan until golden brown. Heat the oil in the pan, pour the eggs in and let it slowly solidify on a low setting.
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Arrange the cucumber with a cheese slicer in long strips and drizzle with the vinegar. Grate or scrape the carrot. Cut the flesh of the avocado into slices.
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Cut the omelet into small pieces and mix through the rice. Spoon the rice into 4 bowls and divide the cucumber, fish, carrot, avocado and over it.
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Sprinkle with the sesame seed. Slice the seaweed into strips and place on it.
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25 minMain dishsweet potato, peas, lentils and maize mix in a bag, bruschetta tomato salad, tortilla chips natural, grated mature cheese, bunch onion, sour cream,nacho dish with bean mix
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30 minMain dishtraditional olive oil, pre-cooked potato slices, French stir-fry vegetable, medium sized egg, semi-skimmed milk, Elstar apple, lamb's lettuce, honey mustard dressing,Provencal farmers omelette
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30 minMain dishcleaned sprouts, fresh chives, Gouda aged cumin cheese 48, Sweet mashed potatoes, Japanese breadcrumbs,Brussels sprouts gratin with sweet potato
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20 minMain disholive oil, onions, potato slices, Eggs, paprika, fresh parsley, mixed peppers, Red wine vinegar,potato omelette with paprika salad
Nutrition
405Calories
Fat25% DV16g
Protein48% DV24g
Carbs13% DV39g
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