Aloha! One of the best food trends right now (at least we think so) comes from Hawaii. The base to a poké bowl is often rice topped with raw marinated fish, vegetables and a spicy dressing. In Hawaiian, poké (pronounced “poʊkeɪ” or “poh-kay”) means “cutting in pieces” and in this case it’s referencing to the fish in this dish.

Ok, end of lesson! We love poké bowls (mostly because they can be varied infinitely), but after the last few days of deep diving into “locally produced”,  we realize the need for variety in more than just the toppings in this dish. Rice has a significant environmental impact, yesterday though, we learned about a few whole grains that can be exchanged for the rice in a poké bowl to make it more climate friendly. Grains such as; wheat berries, barley, oat groats, or spelt. Our good friend Susanne from Saltå Kvarn and her entire family are just like us… poké bowl fanatics, but in Susanne’s house they make a variety of locavore poké bowls. So, not to your surprise, that’s why today’s dish is : climate friendly poké bowl à la Susanne from Saltå Kvarn.

Climate friendly Poké Bowl

(1 bowl)
1/2 cup cooked oat groats
1 spoonful of fermented carrots
1 handful of  kale chips
1 spoonful pickled red onion
1/2 cup shredded red cabbage
Roasted brown beans
Beetroot dressing
1 grated beetroot
1/2 cup preferred yoghurt

Start by setting the oven to 100°C/200°F. Then cook the oat groats, this takes about half an hour. While you’re waiting for those to cook, place the kale and brown beans on a baking sheet with baking paper and drizzle with some olive oil and salt. Bake for about 20 minutes while stirring occasionally.

Add all ingredients nicely to a bowl and top with the beetroot dressing. Ready to eat!

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