Poke Bowl Middle Eastern style

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Poke Bowl Middle Eastern style


  • 1 kg Ardo Quinoa
  • 1 kg Ardo Tricolour lentil mix
  • 500 g Ardo Cauliflower florets
  • 500 g Ardo Grilled aubergines
  • 300g Ardo Chickpeas
  • 100 g Ardo White cannellini beans
  • 100 g Ardo Red kidney beans
  • 10 g Ardo Garlic cubes
  • 5g Ardo Mint
  • 5 g Ardo Coriander
  • Juice of 1 lemon
  • 200 g yoghurt
  • 50 g pistachio nuts
  • 2 pomegranates
  • Sushi vinegar
  • Honey
  • Raz-el-hanout
  • Smoked paprika powder
  • Olive oil
  • Salt and pepper




  1. Heat the lentils and quinoa in the steamer, season with the sushi vinegar and allow to cool.
  2. Mix the cauliflower florets with the raz-el-hanout and some olive oil and bake in the oven at 180°C for 15 minutes. Season the aubergines with some olive oil, salt and pepper and bake briefly in the oven until hot.
  3. Steam the cannellini beans and red kidney beans briefly and then cool.
  4. Mix the chickpeas with some smoked paprika powder and olive oil and pop them into the oven.
  5. Mix the yoghurt with mint, coriander and garlic. Season with some lime juice, honey and salt and pepper.
  6. Fill a bowl with the quinoa lentil mix and finish with all the vegetables and legumes.
  7. Top with some pomegranate seeds and broken pistachios

Ardo products used in this recipe