Description
This vibrant Vegan Poke Bowl with Beets is a quick, nutritious, and flavorful meal perfect for a light lunch or dinner. Featuring marinated beets coated in a savory soy and sesame dressing, accompanied by warm sushi rice, fresh vegetables, and a spicy vegan mayo drizzle, this recipe combines traditional poke bowl elements with plant-based ingredients for a satisfying and colorful bowl.
Ingredients
For the Beet Marinade
- 1 cup cooked beets (1/2 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 flakes
For the Bowl
- 1½ cup sushi rice (warmed)
- ½ cup edamame (precooked and thawed)
- 1 avocado (thinly sliced)
- ½ cucumber (thinly sliced)
- 1 medium carrot (julienned)
For the Sauce and Garnish
- ¼ cup vegan mayonnaise
- 2 Tablespoons vegan sriracha or hot sauce
- Cilantro, jalapeno slices, sesame seeds (for garnish)
Instructions
- Prepare the Marinade: In a medium mixing bowl, whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, grated fresh ginger, and a pinch of red pepper flakes until combined to create the flavorful marinade.
- Marinate the Beets: Add the diced cooked beets to the marinade bowl and toss thoroughly to ensure each piece is coated well. Allow the mixture to rest for about 5 minutes to absorb the flavors.
- Prep the Rice and Veggies: Warm the sushi rice and prepare the vegetables by thinly slicing the avocado and cucumber and julienning the carrot. Make sure edamame is precooked and thawed.
- Make the Spicy Vegan Mayo: In a small bowl, mix the vegan mayonnaise with vegan sriracha or your preferred hot sauce to create a spicy drizzle. Adjust the heat to your taste.
- Assemble the Poke Bowls: Divide the warm sushi rice evenly between two bowls. Top each bowl artistically with marinated beets, avocado slices, edamame, sliced cucumber, and julienned carrot.
- Garnish and Serve: Drizzle the spicy vegan mayo over the bowls. Finish with garnishes of fresh cilantro, jalapeno slices, and additional sesame seeds to enhance flavor and presentation. Serve immediately for the best texture and taste.
Notes
- Using tamari instead of soy sauce will make this recipe gluten-free.
- Cook beets in advance or use pre-cooked beets to save time.
- Sushi rice should be warmed but not too hot to maintain texture balance.
- Adjust the amount of red pepper flakes and sriracha for preferred spice level.
- For added protein, consider tossing in tofu cubes or extra edamame.
