Vegan Beet Poke Bowls
Ingredients
Beet poke
- 3 large beets
- 2 tablespoons olive oil
- 1/4 cup low sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons sesame oil
- 1/2 teaspoon red chili flakes
Bowl toppings
- 2-3 cups cooked sushi rice or brown/white rice
- 2-3 radishes thinly sliced
- 1 avocado sliced or chopped
- 1-2 cups sliced cucumber
- 1-2 cups peeled and diced mango
- 2 green onions sliced
- 1-2 cups frozen edamame steamed
- sesame seeds for garnish
- pickled ginger
Wasabi mayo
- 1/4 cup vegan mayo
- 2 teaspoons wasabi paste
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sesame oil
- 1 teaspoon agave
Preparation
Make the beet poke
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
Clean the beets, peel and cut off the tops and bottoms. Dice into small cubes (1/2 inch) and place on the prepared baking sheet.
Drizzle the beets with olive oil and toss to coat. Roast in the oven for 25-30 minutes, until tender. Remove from oven.
In a medium bowl, whisk together the soy sauce, rice vinegar, lime juice, sesame oil and red chili flakes. Add the roasted beets to the bowl and marinate for about 30 minutes. While the beets marinate, prepare all remaining bowl ingredients.
Prepare the rest
Cook your rice according to package instructions if you haven’t already.
Chop all other ingredients you want to use - radishes, avocado, cucumber, mango and green onions.
Steam your edamame, if using. You can also simply place it in a bowl, cover with water and microwave for 3-4 minutes until warm.
For the wasabi mayo, whisk all ingredients in a small bowl.
Assemble
To assemble, divide the rice into bowls.
Top with a serving of beet poke, using a slotted spoon to lift it out of the marinade.
Top with all other ingredients as desired, including a drizzle of wasabi mayo.
Enjoy!
