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.
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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.
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, 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
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.
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.
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.
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!
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.
All 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.
How to Assemble Poke Bowls
This recipe is for two bowls, poke bowls is 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:
And if your dog also needs a plant-based treat, check out our carrot-watermelon dog popsicles.
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Let's us know how you like this spicy vegan beet poke bowl in the comments!
Vegan Beet Poke Bowl
- 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
- 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
- Bowls can be made one day in advance.