In a medium mixing bowl whisk all marinade ingredients. Add beets and toss to coat. Rest for 5 minutes.
Assemble Poke Bowl
Divide rice between 2 bowls. Top with beets, avocado, edamame, cucumber, and carrots.
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.
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.
Vegan Poke Bowl with Beets https://www.peelwithzeal.com/vegan-poke-bowl-recipe/