When I first started meal prepping, I thought poke bowls were something I could only order out-never make at home. But the truth is, they're surprisingly simple to prep, and this Cauliflower Rice Salmon Poke Bowl proves it. It's fresh, colorful, and packed with healthy fats and nutrients that keep me energized through the busiest weeks.
Traditional poke (pronounced po-kay) is a cornerstone of Native Hawaiian cuisine. Classic versions feature fatty tuna (aku) or octopus (he'e) tossed with seasonings, fresh vegetables, and rice. For this meal prep version, I swapped in salmon, one of my favorite budget-friendly and nutrient-dense fish. Salmon is loaded with omega-3s, vitamin D, and selenium, making this bowl as nourishing as it is delicious.
And instead of white rice, this recipe uses cauliflower rice for a low-carb, Whole30-compliant base. The result? A light yet filling poke bowl you can portion out in under 20 minutes.
Why You'll Love This Recipe
- Quick & fresh: No oven or stovetop required for most of the ingredients-just shred, slice, and assemble.
- Nutrient-packed: Salmon, avocado, carrots, cucumbers, and cauliflower rice make this a well-rounded, high-fiber, anti-inflammatory meal.
- Meal-prep friendly: This recipe makes 4 servings, perfect for weekday lunches.
If you're new to meal prepping bowls like this, check out our Meal Plan Guide for tips on portioning, storage, and staying consistent.
Ingredients
- Sesame seeds, for serving
- 1 teaspoon avocado oil
- 1 head cauliflower, grated (or 1 package frozen cauliflower rice)
- 2 (8 oz) salmon fillets
- 2 carrots, shredded
- 2 cucumbers, thinly sliced
- 1 avocado, thinly sliced
- 1 tablespoon rice vinegar
- 1 green onion, thinly sliced
Instructions
- Finish: Garnish with green onions and sesame seeds before serving.
- Make the cauliflower rice: Heat avocado oil in a skillet over medium heat. Add cauliflower rice and sauté for 5-7 minutes until tender. Stir in rice vinegar, then set aside to cool.
- Prepare the salmon: Dice salmon into bite-sized cubes. (If using raw salmon, make sure it's sushi-grade. You can also lightly sear the cubes in a skillet if you prefer cooked fish.)
- Assemble the bowls: Divide cauliflower rice evenly among 4 meal prep containers. Top each with salmon, shredded carrots, cucumber slices, and avocado.
Storage
- Fridge: Store in airtight, single-compartment meal prep containers for up to 2 days. For the best texture, slice avocado fresh before eating.
- Freezer: Not recommended due to the fresh vegetables and salmon.
How to Reheat
This dish is best enjoyed cold or at room temperature-no reheating needed! That makes it perfect for grab-and-go lunches.
Nutrition (per serving, 4 servings)
- Calories: ~340
- Protein: 28g
- Carbs: 14g
- Fat: 19g
- Fiber: 6g
FAQs
Can I use cooked salmon instead of raw?
Yes! Baked, grilled, or air-fried salmon all work well in this bowl.
Can I meal prep this ahead of time?
Yes, but wait to slice avocado until just before serving to prevent browning.
What can I substitute for rice vinegar?
Try apple cider vinegar or lime juice for a similar tang.
More Salmon Meal Prep Ideas
If you love this recipe, you'll want to check out:
- 35 Simple Salmon Meal Prep Recipes
- Garlic & Thyme Chicken Meal Prep if you want another Whole30-friendly option
- High Protein Meal Prep Recipes to keep your weekly rotation exciting
Final Thoughts
This Cauliflower Rice Salmon Poke Bowl Meal Prep is proof that meal prep doesn't have to be boring or repetitive. With fresh vegetables, creamy avocado, and savory salmon, it feels like a restaurant-quality meal but with the convenience of meal prepping.
If you want more weekly meal prep inspiration (complete with grocery lists and step-by-step instructions), check out the Workweek Lunch Weekly Meal Plans. It's the exact system I use to stay consistent and stress-free in the kitchen.
Ingredients
- 1 teaspoon avocado oil
- 1 head cauliflower grated (can use one package of frozen riced cauliflower, if desired)
- 16 ounces wild caught salmon
- 2 Carrots shredded
- 1 medium Avocado thinly sliced
- 1 tbs rice vinegar
- 1 green onion thinly sliced
- Sesame Seeds for serving, optional
Instructions
- Prepare cauliflower rice on the stovetop by cooking over medium heat in a bit of avocado oil for 8-10 minutes, until lightly browned and softened. Set aside.
- Cube the raw salmon into small chunks and season with a bit of Himalayan sea salt and a splash of rice vinegar.
- Wash clean and chop all the veggies and avocado.
- To assemble, divide cauliflower rice between containers and top with sliced veggies, avocado, raw salmon, green onion, and a splash more of rice vinegar and white sesame seeds. Keeps in the fridge for 4 days.
Notes
Nutrition
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