Miso ponzu poke bowl recipe
 Cubes of miso cod and salmon with roasted sweet potato and Asian slaw combine to make a fabulous poke bowl that's also perfect for meal prepping. 2 small sweet potatoes, cut into 1cm/½in cubes1 tbsp olive oil1 tbsp garlic powder 1 tsp chilli flakespinch of salt 2 small sweet potatoes, cut into 1cm/½in cubes 1 tbsp olive oil 1 tbsp garlic powder 1 tsp chilli flakes pinch of salt 2 tbsp white miso paste1 tbsp sesame oil1 tbsp honey2 cod fillets, skinless2 salmon fillets, skin on 2 tbsp white miso paste 1 tbsp sesame oil 1 tbsp honey 2 cod fillets, skinless 2 salmon fillets, skin on 100g/3½oz cavolo nero ½ savoy cabbage100g/3½oz sweetheart cabbage ½ red cabbage2 carrots2 spring onions, finely sliced1 tbsp mayonnaise1 lime, juice only100g/3½oz edamame 100g/3½oz cavolo nero ½ savoy cabbage 100g/3½oz sweetheart cabbage ½ red cabbage 2 carrots 2 spring onions, finely sliced 1 tbsp mayonnaise 1 lime, juice only 100g/3½oz edamame 3 tbsp light soy sauce1 lime, zest and juice only1 lemon, zest and juice only1 tbsp rice wine vinegar 3 tbsp light soy sauce 1 lime, zest and juice only 1 lemon, zest and juice only 1 tbsp rice wine vinegar 2 pouches microwavable rice½ cucumber, peeled into ribbons50g/1¾oz kimchi 2 pouches microwavable rice ½ cucumber, peeled into ribbons 50g/1¾oz kimchi Method Preheat the oven to 200C/180C Fan/Gas 6.Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine.Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl.Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame.To make the ponzu sauce, combine all the ingredients in a bowl. Set aside.To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Preheat the oven to 200C/180C Fan/Gas 6. Preheat the oven to 200C/180C Fan/Gas 6. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. Line a baking tray with baking paper. Add the sweet potatoes, garlic powder, chilli flakes and olive oil. Season with salt and pepper and toss to combine. Roast for 20–30 minutes or until tender. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. For the cod and salmon, add the miso, sesame oil and honey to a large bowl and mix well to combine. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. Pat the fish dry using kitchen paper. Cut the cod and salmon into bite-size chunks and toss in the miso glaze. Spread over a lined baking tray and bake for 15 minutes. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. To make the cabbage slaw, remove any thick stems from the cavolo nero and cabbages leaves. Finely shred and add to a large bowl. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. Peel the carrot and cut into very thin strips (use a julienne peeler if you have one). Add to the cabbage along with the finely sliced spring onion, mayonnaise and lime juice. Season generously with salt and pepper. Stir in the edamame. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To make the ponzu sauce, combine all the ingredients in a bowl. Set aside. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. To serve, cook the microwavable rice according to the packet instructions and divide between serving bowls. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce. Top with the slaw, cucumber ribbons, cubes of fish, sweet potato, kimchi and a drizzle of ponzu sauce.