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    Home » Recipes » Gluten-Free Recipes for Summer

    Published: May 13, 2020 by Jen Wooster

    Vegan Poke Bowl with Beets

    2.7K shares
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    cropped-vegan-poke-bowl-recipe.jpg
    poke bpwl recipe for pinterest

    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 roasted beets, added lots of veggies like carrots and avocados, and topped it off with vegan sriracha mayonnaise.

    vegan poke bowls with chopsticks

    Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag @peelwithzeal on Instagram so we can admire your creation!

    This post may include affiliate links. Please read my disclosure policy.

    Jump to:
    • Why This Recipe Works
    • Ingredients & Substitutions
    • How to Assemble Poke Bowls
    • How to Make Poke Bowls for Meal Prep
    • More Vegan Lunch Recipes
    • 📖 Recipe
    • ⭐Reviews

    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 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.

    Wondering how a recipe with roasted beets can be no-cook? Let me tell you!

    Ingredients & Substitutions

    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), 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.

    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. You can also substitute cauliflower rice, brown or white rice, or even quinoa.

    Veggies

    For this recipe, we used cucumbers, avocado, carrots, and frozen edamame. The veggies are really up to you. You can try bell peppers, shredded cabbage, microgreens, sprouts, 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 the sriracha for a big horseradishy bite.

    Always double-check your sriracha to ensure it is vegan.

    Garnishes

    All are optional but I typically top my beet poke bowls with additional sesame seeds, cilantro, and thinly sliced jalapenos. Did I mention I like it spicy?

    You can also add pickled ginger, nori, or scallions.

    vegan poke bowl with beets in a bowl

    How to Assemble 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.

    OK, back to the recipe. Whisk together all the marinade ingredients and toss with your beets to evenly coat. Allow the beets to rest for 5 to 10 minutes to absorb some of this goodness.

    You want a big bowl for your poke. Start by heaping in the rice. It should be sticky! Add your beets to one side and then artfully arrange your toppings around the rest of the bowl. Drizzle the sriracha mayo 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.

    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.

    • vegan summer squash soup
      Creamy Summer Squash Soup (GF, Vegan)
    • Roasted Vegetable sandwich
      Roasted Veggie Sandwich with Basil Pesto
    • Soup in a white bowl with celery leaves.
      Creamy Celery Soup (Vegan)
    • southwest salad with BBQ jackfruit on white plate
      Jackfruit Southwest Salad

    And if your dog also needs a plant-based treat, check out our carrot-watermelon dog popsicles.

    If you enjoyed this recipe, please leave us a rating or a comment. It helps other wonderful people connect with our food.

    Let us know how you like this spicy vegan beet poke bowl in the comments!

    📖 Recipe

    vegan poke bowl with beets in a bowl

    Vegan Beet Poke Bowl

    Skip the tofu for this all veggie poke bowl featuring marinated beets, all the pretty vegetables, and a spicy sauce.
    Servings: 2 bowls
    Prep: 15 mins
    Cook: 0 mins
    Total: 15 mins
    5 from 9 votes
    PRINT PIN SAVE

    Equipment

    • Cutting board
    • Large Knife

    Ingredients
      

    Beet Poke

    • 1 cup cooked beets, ½ inch dice
    • 2 tablespoon 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
    Prevent your screen from going dark

    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, ½ inch dice, 2 tablespoon 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, warmed, 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
    Rate this Recipe

    Video

    Notes

    • Bowls can be made one day in advance. 
     
     

    Nutrition

    Calories: 602kcal | Carbs: 55g | Protein: 13g | Fat: 38g | Fiber: 13g
    Author: Jen Wooster
    Course:: Dinner, Lunch, Main Course
    Cuisine: American, Hawaiian
    Keyword beet poke bowl, cold lunch, vegan poke bowl, vegetarian poke bowl without tofu
    Tried this recipe?Tag us @peelwithzeal so we can see your creation!

    Vegan Poke Bowl Web Story

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    2.7K shares
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      Recipe Rating




    1. Capri says

      May 22, 2020 at 3:12 pm

      5 stars
      This bowl is so light and refreshing! The beets are perfect for this poke bowl! I loved every bute.

      Reply
    2. Jeannette says

      May 21, 2020 at 5:29 pm

      5 stars
      Beetroots are the BEST! What a great idea to have it in a poke bowl. I love how fresh this meal is. Yum!

      Reply
    3. Annissa says

      May 21, 2020 at 5:09 pm

      5 stars
      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!

      Reply
    4. Sharon says

      May 21, 2020 at 4:39 pm

      5 stars
      This poke bowl is the perfect lunch! I love that it doesn't have heavy ingredients so it keeps me fueled for the day.

      Reply
      • Jen says

        May 21, 2020 at 5:21 pm

        100%!!!

        Reply
    5. Jessica Formicola says

      May 21, 2020 at 3:56 pm

      5 stars
      I made these poke bowls for dinner last night and everyone loved it! Thanks so much for sharing the recipe!

      Reply
      • Jen says

        May 21, 2020 at 4:07 pm

        Glad you enjoyed it!

        Reply
    6. Elaine says

      May 21, 2020 at 3:27 pm

      5 stars
      Delicious, bright and healthy - what else do you need in a bowl recipe right?! Can't wait to give it a try!

      Reply

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    My name is Jen and I am the recipe developer, writer, and photographer around here. Since being diagnosed with celiac disease over 10 years ago I have been slowly curating a recipe box full of gluten-free goodness. I adore vegetables, crave chocolate, and I am always up for an adventure.

    More About Me...

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