Vegan Poke Bowl with Beets
Skip the tofu for this delicious vegan poke bowl featuring marinated beets, all the pretty vegetables, and a spicy sauce.
Servings: 2 bowls
Calories: 522kcal
Ingredients
Beet Poke
- 1 cup cooked beets ½ inch dice
- 2 Tablespoons soy sauce or tamari for gluten free
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon sesame seeds
- 1 teaspoon grated fresh ginger
- pinch of red pepper
Poke Bowls
- 1½ cup sushi rice warmed
- ½ cup edamame precooked and thawed
- 1 avocado thinly sliced
- ½ cucumber thinly sliced
- 1 medium carrot julienned
- ¼ cup vegan mayonnaise
- 2 Tablespoons vegan sriracha or hot sauce
- 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.
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.
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 meal-prepped and stored separately.
- Double-check your sriracha to ensure it is vegan as some contains fish sauce.
- To Roast Raw Beets- Trim the ends and place on a sheet of foil. Drizzle with olive oil and salt. Wrap the beets tightly in the foil. Bake at 400 F degrees for 60 minutes, until fork tender. Unwrap the foil and use a paring knife to peel the skin off the beets. Chill before using.
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