Poke bowl with breaded fillet

Colourful, gourmet, fresh, delicious… Discover the recipe for the poké bowl made with the ACCRO vegetable breaded escalope.

Simple to make, you will need rice and vegetables and that’s it! All drizzled with homemade poké sauce, for an even more gourmet meal. Enjoy!

Suitable for flexitarians / vegetarians.

Ingredients for 2

  • 2 ACCRO breaded escalopes
  • 1 Tbsp oil
  • 20g butter
  • 100g sushi rice
  • ½ red onion
  • 25ml water
  • 2.5 cl of rice vinegar
  • 1 Tbsp of sugar
  • ¼ small beef heart cabbage
  • 70g broad beans (shelled)
  • 10 radishes
  • 1/2 cucumber
  • 50g watermelon
  • pickled ginger

For the poke sauce

  • 15g soy sauce
  • 8g lime juice
  • 5g rice vinegar
  • 10g sesame oil
  • ¼ minced red pepper
  • 8g cane sugar

Food Preparation Time

20 minutes

Cooking Time

20 minutes

Step by step recipe

Step 1

Prepare the sauce: in a bowl, combine the soy sauce, lime juice, rice vinegar, sesame oil, chilli and cane sugar.

Step 2

Bring the water, vinegar and sugar to a boil. Add the onion cut into rings, turn off the heat and let the onion rings marinate for 15 minutes.

Step 3

Cook the rice, let it cool a little and divide it among the bowls.

Step 4

Cook the beans for 1 minute, cool them and remove the skin.

Step 5

Finely chop the beef cabbage and mix it with some of the sauce. Cut the cucumber lengthwise, then slice it. Cut the radishes into rings and the watermelon into cubes.

Step 6

Cook the ACCRO escalopes for 4½ minutes in a very hot non-stick pan, then cut them into strips.

Step 7

On the rice, arrange the cabbage, beans, radishes, cucumber, watermelon and ACCRO breaded escalope. Finish with the onion rings and ginger in vinegar.

Step 8

Drizzle with sauce. Serve !

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