Vegan Poke Bowl

This is the recipe for a vegan poke bowl! The amount of flavour found in colourful veggies, spicy mayo, and marinated beetroot poke will surprise you.

Ingredients:

Regarding the beetroot stick

1. Six medium beets (or, for a time-saver, pre-cooked beets)
2. three tsp of soy sauce
3. One-third cup of roasted sesame oil
4. 1 small bulb of grated garlic
5. ½ teaspoon of grated ginger
6. One tsp finely chopped green onion
7. 1/4 tsp kosher salt

Regarding the poke bowl

1. One cup of brown or white short grain rice
2. 2 cups shelled edamame (thawed)
3. Three onions, green
4. 8 radishes
5. 1 avocado
6. 2 medium carrots
7. Spicy Mayo, for drizzling (use lime juice instead of hot sauce for a non-spicy version)

For the garnish:

Toasted sesame seeds, microgreens or sprouts (optional)

Instructions:

1. * Cook the beets: Use Instant Pot Beets (takes 25 minutes) or in cooker (takes about 40 minutes total). Cut the beets into 1/2-inch cubes after peeling them in accordance with the directions.
2. Prepare the rice: Use an Instant Pot or a hob to prepare the rice. Once it’s finished, add salt to taste and give it a couple shakes of rice vinegar. (Alternatively, prepare the rice ahead of time and reheat it with a little water on top.)
3. When the beets are done, transfer them to a bowl and toss with the soy sauce, ginger, garlic, and green onion chopped, as well as kosher salt.
4. Get the vegetables ready: Slice the radishes and green onions thinly. Cut the avocado into slices. Cut the carrots into thin slices using a vegetable peeler. Salt each and every vegetable.
5. Serve: Put the rice and vegetables in a bowl. Add the beetroot poke on top, then sprinkle sesame seeds over top. Serve with a drizzle of spicy mayonnaise.

 

Vegan poke bowl topping ideas!

A delicious vegan poke bowl may be made in a lot of different ways! It’s simple to adapt to your personal preferences. Because this poke is made with beets, you want to make sure that this bowl has plenty of fibre and plant-based protein to keep you satisfied. To bring out the flavour of each vegetable in this dish, we did add a small amount of salt. Here are the contents of this poke bowl, followed by some more suggestions:

Toppings in this poke bowl

• rice with short grains Make use of brown or white! Sushi rice is often white, however since brown rice has more minerals and fibre, we prefer it.
• Edamame, well salted, frozen and thawed
• If you can locate watermelon radishes, use these because they have a stunning colour!
• Avocado is filling and provides richness as well.
• Carrots are beautiful for color
• Green onion adds a crunch
• Spicy mayo adds richness: it’s a must!
• Sesame seeds