Poke Bowl
Prep Time: 20 minutes | Cooking Time: 40 minutes | Serves: 4
for the Marmite cream
250 g cream cheese
20 ml Marmite
40 g biltong powder
for the Poke Bowl
300 g Spekko Basmati Rice, cooked
30 g butter
250 g wild mushrooms, sliced
5 ml lemon zest
400 g biltong, sliced
50 g sundried tomatoes, sliced
30 g biltong powder
¼ red cabbage, sliced thinly
40 g wild rocket
Fine salt
For the Marmite cream
In a small mixing bowl use a spoon or spatula to gently mix all of the ingredients together until well combined and set aside.
For the Poke Bowl
In a large frying pan, sauté the mushrooms until golden brown and season while cooking.
Once cooked, remove from the heat and add the lemon zest.
Layer the jars with all of the different components.
Make sure that all of the ingredients are cooled down completely before closing the lid and storing in the fridge for an on the go lunch.
