This easy vegan poke bowl recipe is a perfect no-cook dinner or work-from-home lunch. Unlike most vegan poke bowls, we made this one without tofu. Instead, we used marinated roasted beets, added lots of veggies like carrots and avocados, and topped it off with vegan sriracha mayonnaise.
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Like many of you, we are trying to eat more veggies so experimenting with plant-based dinner recipes has been a fun new challenge for us. So far some of our best plant-based recipes included this creamy summer squash soup, Persian-inspired saffron rice (sub veggie stock), and this sun-dried tomato risotto.
📖Why This Recipe Works
We love this vegan version of a traditional poke bowl because it is filling, tasty, and totally beautiful. So many colors!
But the reason I love it so much is that it uses leftover sushi rice, and pretty much any vegetable you have on hand, and is an ideal no-cook dinner recipe for summer. Many people use tofu, cubed radishes, or even watermelon in their vegan poke recipes.
However, poke is normally raw fish served on a bed of rice. And in all the versions I have tested, the tenderness of beets is the most accurate texture. And they have a delicious earthy flavor while soaking up all the poke sauce.
Wondering how a recipe with roasted beets can be no-cook? Let me tell you!
🧾Ingredient Notes
Beets- The "meat" of our poke bowl is roasted beets in lieu of fish. I always use pre-cooked beets from the store, either the Just Beets brand which is a refrigerated item, or the shelf-stable beets from Costco.
You can also substitute any leftover roasted beets, canned beets (yes canned beets!), or frozen beets. I used red beets for this recipe but golden beets are a perfect substitution.
Poke Marinade - The marinade for our vegan poke beets is a combo of tamari (gluten-free soy sauce) or regular soy sauce, sesame oil and seeds, rice vinegar, and fresh ginger.
With so few ingredients I don't recommend substitutions. Each plays an important part. I typically add crushed red pepper flakes but your call on how spicy you want this poke bowl to be.
Cooked Rice- Our preference is to use sushi rice. We recently put together a very easy sushi rice recipe tutorial. The rice for a poke bowl should be just slightly warm. Traditionally, you would use some type of sticky rice.
But you can also substitute cauliflower rice, brown rice or white rice, or even quinoa.
Vegetables for Poke Bowls-For this recipe, we used cucumbers, avocado slices, carrots, and frozen edamame. The veggies are really up to you.
You can try bell peppers, shredded red cabbage, microgreens, sprouts, fresh radishes, pickled watermelon radishes, or even pineapple.
The best thing about poke bowls is how bright they are so chose colorful toppings!
Sriracha Mayo -We used a classic drizzle of sriracha mayo, made vegan by using a vegan mayo like JUST Mayo. You can make the mayo as mild or spicy as you like.
Occasionally I substitute wasabi for sriracha for a big horseradishy bite. Always double-check your sriracha to ensure it is vegan.
Other poke bowl sauce options include vegan avocado sauce, Thai peanut butter sauce, spicy cucumber chutney, chimichurri sauce, or a carrot ginger dressing.
Optional Garnishes- All are optional but I typically top my beet poke bowls with additional sesame seeds, cilantro, green onions, and thinly sliced jalapenos or Thai chili pepper. Did I mention I like it spicy?
You can also add pickled ginger, nori, or scallions.
⏲️How to Make Vegan Poke Bowls
This recipe is for two bowls, poke bowls are not something you make for a crowd. Or maybe it is? Make your own poke bowl party? Need to noodle on that.
Step 1- Make Your Rice
Make your rice either following my sushi rice recipe or according to package directions. You want the rice to be at room temperature. Not too warm or cold.
Step 2- Marinate the Poke Beets
Cut the cooked beets into ½-inch cubes. Whisk together all the marinade ingredients and toss with your cubed beets to evenly coat. Allow the beets to rest for 5 to 10 minutes to absorb some of this goodness.
Step 3- Assemble
You want a big bowl for your poke. Start by heaping in the rice. Add your beets to one side and then artfully arrange your toppings around the bed of rice. Drizzle the sriracha sauce over the bowl and garnish as you see fit.
How to Make Poke Bowls for Meal Prep
Assemble poke bowls can be made the night before. However, my preference is to make each component and assemble it when I am ready to eat.
Store in separate airtight containers in the refrigerator for 3-4 days.
I marinade the beets, make the rice, mix together the sriracha mayo, and cut all the veggies. When I am ready to eat I heat the rice in the microwave for 60 seconds. Then assemble the bowl.
More Vegan Lunch Recipes
If you liked this recipe be sure to check out some of our other vegetarian lunch ideas, I also have been loving these tahini noodles.
And if your dog also needs a plant-based treat, check out our carrot-watermelon dog popsicles.
💭 Frequently Asked Questions
Yes, you can serve just the marinated beets as a vegan tuna option.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment. It helps other wonderful people connect with our food.
📖 Recipe
Vegan Poke Bowl with Beets
Equipment
Ingredients
Beet Poke
- 1 cup cooked beets ½ inch dice
- 2 Tablespoons tamari gluten free soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon fresh ginger, grated
- pinch of red pepper
Poke Bowls
- 1½ cups sushi rice warmed
- ½ cup edamame
- 1 avocado, thinly sliced
- ½ cucumber, thinly sliced
- 1 medium carrot, julienned
- ¼ cup vegan mayonnaise we like JUST Mayo brand
- 2 tablespoon sriracha
- cilantro, jalapeno, sesame seeds for garnish
Instructions
Marinate Beets
- In a medium mixing bowl whisk all marinade ingredients. Add beets and toss to coat. Rest for 5 minutes.1 cup cooked beets, 2 Tablespoons tamari gluten free soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 1 teaspoon sesame seeds, 1 teaspoon fresh ginger, grated, pinch of red pepper
Assemble Poke Bowl
- Divide rice between 2 bowls. Top with beets, avocado, edamame, cucumber, and carrots.1½ cups sushi rice, ½ cup edamame, 1 avocado, thinly sliced, ½ cucumber, thinly sliced, 1 medium carrot, julienned
- Ina small bowl, stir the mayo and sriracha until combined. Add additional sriracha to increase heat, if desired. Drizzle on the poke bowl and garnish with cilantro, sesame seeds, and thinly sliced jalapeno.¼ cup vegan mayonnaise, 2 tablespoon sriracha, cilantro, jalapeno, sesame seeds
Video
Notes
- I use precooked beets in this recipe, the kind in a vacuum seal pack. But you can also use canned beets or roast your own.
- Bowls can be made one day in advance or the items meal prepped and stored separately.
- Double-check your sriracha to ensure it is vegan.
Capri says
This bowl is so light and refreshing! The beets are perfect for this poke bowl! I loved every bute.
Jeannette says
Beetroots are the BEST! What a great idea to have it in a poke bowl. I love how fresh this meal is. Yum!
Annissa says
I love the idea of using beets as the star of this recipe. What a beautiful array of colors and flavors. Can't wait to try!
Sharon says
This poke bowl is the perfect lunch! I love that it doesn't have heavy ingredients so it keeps me fueled for the day.
Jen says
100%!!!
Jessica Formicola says
I made these poke bowls for dinner last night and everyone loved it! Thanks so much for sharing the recipe!
Jen says
Glad you enjoyed it!
Elaine says
Delicious, bright and healthy - what else do you need in a bowl recipe right?! Can't wait to give it a try!