Ingredients

• 50 g Avocado (2 slices)
• 100 g Cauliflower (2 large florets)
• 2 tbsp Cheese (Parmesan)
• 8 whole Cherry Tomatoes
• 85 g Chicken Thigh
• 0.50 tsp Chilli Flakes (optional)
• 2 clove Garlic (crushed)
• 1 tsp Ginger (crushed)
• 1 tbsp Lemon Juice
• 0.50 cod Red Onions (finely sliced)
• 1 tsp Sesame Seeds (black and white)
• 4 tsp Smoked Paprika Powder
• 60 g Spinach
• 60 g Swiss brown mushrooms (2 sliced)

Ranch Dressing

• 0.50 cup Plain Yogurt (or greek yogurt)
• 3 tbsp Lemon Juice
• 0.50 cup Coriander (fresh, chopped)
• 1 tsp Monkfruit sweetener or erythritol
• 2 tsp Extra Virgin Olive Oil

Equipment

• Blender

Instructions

• 1. Poke Bowl:
• 2. Chop chicken thighs and place in bowl. Mix in smoked paprika, 1 gloved of crushed garlic, ginger, salt and squeeze of lemon. Let chicken marinate for 10 minutes.
• 3. Add olive oil to a pan on medium heat, then cook the chicken for 2 minutes on each side. Cover pan for couple minutes until chicken is fully cooked. Set aside.
• 4. Add chopped cauliflower and mushrooms to the same pan and sauté vegetables for 2-3 minutes. Season with a squeeze of lemon and a few pinches of salt.
• 5. In two serving bowls, add spinach, cherry tomatoes, sliced avocado, red onion, parmesan cheese, sesame seeds, and cooked mushrooms and cauliflower. Place chicken on top and garnish with fresh coriander.
• 6. Lemon Coriander Ranch Dressing:
• 7. To a blender add yoghurt, lemon juice, coriander, monk fruit sweetener, crushed clove of garlic, and salt. Blend until you get a thick yet smooth and creamy consistency. Alternatively, mix all ingredients in a bowl and whisk for 1-2 minutes.
• 8. Drizzle the ranch dressing on top of chicken and vegetables. Serve with lemon wedge and chilli flakes as desired.