Poke bowls with beetroot hummus

1. Cook rice adding the stock cube & apple cider vinegar. Making sure the stock cube is combined well set aside rice when cooked.

2. Boil the 7 eggs in a separate pot. Cool and peel the eggs then set aside.

3. Skin and dice the mango, adding the lemon juice and maple syrup to the mango in a bowl, stirring well.

4. This will help the mango not brown if left in the fridge overnight.

5. Divide the cooked rice into 7 portions, in bowls or containers.

6. Adding 120g of salmon to each portion, Tbsp of Sauerkraut, 74 grams of diced mangos, 1 boiled egg, tbsp of soy sauce over the rice, 115g of beetroot hummus, tsp of sesame seeds sprinkled over & a tsp of dried seaweed.

Source:
Shara Gillow, Performance Nutritionist at SD Worx – Protime