Vegan Beet Poke Bowl
Fresh, vibrant, and packed with flavor, this Vegan Beet Poke Bowl is a delicious plant-based twist on the classic Hawaiian dish!
Ingredients
Beets & Marinade:
- 2-3 Small Beets rinsed
- ¼ Cup Soy Sauce
- 1 teaspoon Sesame Oil
- 2 Cloves Garlic Minced
- 1 teaspoon Ginger Minced
- 1 tablespoon Agave
- 1-2 tablespoon Neutral Oil I used grapeseed
- ½ Lemon Zest and Juice
- ½ teaspoon Sriracha
- 3-4 tablespoon Rice Wine Vinegar
- ½ Cup Green Scallions chopped
- 1-2 tablespoon Nori Flakes optional
- Generous pinch of salt to taste
Toppings
- ¼ Cucumber Sliced
- ½ Avocado Sliced
- 4 Sprouts
- 1 tablespoon Scallions Sliced
- 1 tablespoon Edameme
- 1 Cup Brown rice
- 1 tablespoon Sesame seeds
- 1 tablespoon Sriracha Mayo
- ¾ Cup Vegan Mayo
- ½ Lime Juiced
- 2 tablespoon 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.
Nutrition
Calories: 594kcalCarbohydrates: 54gProtein: 8gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 9497mgPotassium: 532mgFiber: 6gSugar: 8gVitamin A: 290IUVitamin C: 20mgCalcium: 76mgIron: 3mg
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