Ingredients
Scale
Beets & Marinade:
- 2-3 small beets, rinsed
- ¼ c soy sauce
- 1 tsp sesame oil
- 2 cloves minced garlic
- 1 tsp minced ginger
- 1 Tbsp agave
- 1-2 Tbsp neutral oil (I used grapeseed)
- Zest and juice of ½ lemon
- ½ tsp sriracha
- 3-4 Tbsp rice wine vinegar
- ½ cup green scallions, chopped
- 1-2 Tbsp nori flakes and/or sesame seeds (optional)
- Generous pinch of salt to taste
Toppings (optional, choose what suits you!)
- Sliced cucumber
- Sliced avocado
- Sprouts
- Sliced scallions
- Edameme
- Brown rice
- Sesame seeds
Sriracha Mayo
- ¾ cup vegan mayo
- Juice of ½ lime
- 2 Tbsp sriracha
Instructions
- Preheat oven to 350 F.
- Prepare beets – remove stalks, rinse, and wrap in foil. Place on lined baking sheet seam side up, and roast for 45-60 mins, or until easily piercable with a fork.
- While beets are roasting, add all marinade ingredients to a medium size bowl and whisk until combined.
- Remove from oven and set aside for 10 mins. Carefully unwrap foil, and let heat escape for another 5-10 minutes. When cool enough to handle, gently slide the skin off the beets and discard. Then dice into ½-1 in cubes, and place into marinade bowl.
- Marinate for at least 1 hour in the refrigerator. Meanwhile, prepare the sriracha mayo (stir all ingredients until combined), and the toppings.
- To build your bowl, start with a scoop of brown rice, top with beet poke, then add other toppings as desired. Enjoy!
Notes
For best results, marinate beets for a few hours or overnight.