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Vegan Beet Poke Bowl | The Hangry Chickpea

Vegan Beet Poke Bowl

  • Author: The Hangry Chickpea
  • Prep Time: 15 minutes
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4 servings 1x

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

  1. Preheat oven to 350 F.
  2. 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.
  3. While beets are roasting, add all marinade ingredients to a medium size bowl and whisk until combined.
  4. 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.
  5. Marinate for at least 1 hour in the refrigerator. Meanwhile, prepare the sriracha mayo (stir all ingredients until combined), and the toppings.
  6. 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.