Sarah Di Lorenzo shares her delicious recipe for the perfect poke bowl

Sunrise nutritionist, Sarah Di Lorenzo joined Weekend Sunrise to share three different poke bowl recipes that are a great way to get more veggies into your diet.


Ingredients –

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1/2 cup of cooked rice

1/2 cup of canned corn

1/2 cup of 4 bean mix

1 x 95-gram tin of tuna

1 cup of frozen vegetables

1 tablespoon of chopped pickles


1 tablespoon of olive oil

Juice of 1 lemon

Salt and pepper

Handful of fresh parsley over the top

Method –

For an easier option you can purchase pre cooked brown rice pouches to heat in the microwave.

Heat the vegetables. Drain and rinse the corn and 4 bean mix.

Assemble in the ingredients and add the dressing over the top.

Finish with the parsley.


Ingredients –

2 spears of asparagus

1/2 cup of spinach

1/2 cup of blueberries

1/2 cup of cooked quinoa

1/2 cup of cooked beetroot (from a can is fine)

1/2 cup of cabbage

100 grams of lamb steak


2 tablespoons of Greek yoghurt

1 teaspoon of honey

1 tablespoon of chopped fresh mint

Salt and pepper

Juice of 1 lemon

Method –

Cook the quinoa in boiling salted water for 10 minutes. Cook lamb to your liking, let it rest and slice.

Chop the asparagus into 1 inch pieces, add to a pan for 3 to 4 minutes and set aside.

Put the dressing ingredients into a jar and shake well.

Assemble the ingredients in a bowl and then add the dressing over the top.


Ingredients –

100 grams of salmon sashimi

1 sliced radish

1/2 cup of edamame beans

1/3 avocado cut into slices

1 sliced cucumber

1/2 cup of diced pineapple

1/2 cup of basmati rice cooked

1 sliced spring onion

1 teaspoon of sesame seeds

Dressing Spicy Aioli

2 tablespoons of Greek yoghurt

1 teaspoon of sriracha

1 teaspoon honey

1 clove garlic

Juice of 1 lemon

Salt and pepper to taste

Method –

Assemble all ingredients in a bowl.

Add the ingredient of the dressing to a jar and shake well.

Leave the addition of the spring onions and avocado until last to.

Finally add the dressing


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