Beet Poke Bowls with sweet, tangy & earthy marinated beets are a twist on the classic Hawaiian dish. It’s served over rice with vibrant, colorful & crunchy toppings for a balanced and flavor packed meal.
I wholeheartedly love a good poke bowl. The flavors, textures and freshness are so swoon worthy when done right. The first time I saw a poke bowl where beets took the place of fish, I thought zero chance this could be good. But I had to try it…because beets. And for real, whoever came up with the idea is mad genius!
Beets are, hands down, my all time fav veggie. As if the it wasn’t somewhat obvious from the WBK name. I have so many good things to say about these beautiful little earthy root miracles. But for the sake of this post not turning into a lengthy and weird beet love story (obsession), I’ll just say one of the hundreds of reasons this vegetable is worth obsessing over is because they are incredibly versatile. And this dish highlights exactly that. Not only is the color stunning, but beets work so well with all the flavors of a poke bowl. And if that’s not enough to convince you, in the words of my carnivore husband who is wary of every vegetarian meal “by far my favorite meatless meal.” So much so he actually requests it from time to time – making my veggie loving soul jump with joy!
Beet Poke Bowl Tips:
- Roast the beets in advance for quick meal preparation.
- Assemble the bowls in several to-go containers for an easy packed lunch you can grab as you head out the door. Top with the macadamia nuts, sesame seeds, wasabi peas and/or nori flakes just before eating.
- I used chioggia beets because the color somewhat resembles the pink flesh of ahi, but you can use any color of beet.
- If you can’t find wasabi powder, sub in wasabi paste or prepared horseradish.
- This dish is so adaptable! Change up the base by using soba noodles or make it a salad with leafy greens. Try any poke add-ins you love: cucumber, radish, sweet onion, sprouts, cubed avocado, mango, mandarin, seaweed salad. Get crazy with toppings: pickled ginger, onions or cucumber, toasted almonds or pistachios, furikake, sliced serrano or jalapeno.
If you make these Beet Poke Bowls, make sure to leave a comment or give it a rating! And if you’re into taking photos of your food (like me), be sure to give me a tag on Instagram!
Beet “Poke” Bowls
- Prep Time: 20 Minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour 5 minutes
- Yield: About 4 Bowls 1x
- Category: Main
- Cuisine: Hawaiian
Description
Beet Poke Bowls with sweet, tangy & earthy marinated beets are a twist on the classic Hawaiian dish. It’s served over rice with vibrant, colorful & crunchy toppings for a balanced and flavor packed meal.
Ingredients
Marinated Beets:
4 large whole beets
1 Tbsp. coconut aminos
2 Tbsp. brown rice vinegar
1 Tbsp. toasted sesame oil
1 Tbsp. ginger, grated
2 cloves garlic, grated or finely minced
1 to 2 tsp. wasabi powder
Bowl Ingredients:
1 c. short grain brown rice
6 c. water or low sodium veggie broth
3 medium carrots, julienned
2 c. red cabbage, thinly shredded
1 bunch scallions, thinly sliced
12 oz. frozen edamame, thawed
1 avocado, mashed
1/2 lime, juiced
Pinch of salt
Optional toppings:
Macadamia nuts, crushed
Sesame seeds, toasted
Wasabi peas, crushed
Nori flakes
Cilantro
Instructions
Preheat oven to 400 degrees. Wrap beets in foil and place on baking sheet. Bake for about 45 minutes or until tender (baking time may vary depending on the size of beets). To check for doneness, peel back foil from the beet and insert fork. It should go in easily with little resistance. When beets are cool enough to handle, peel under running water, and cut into cubes. (Peeling tip: If the skin of the beet doesn’t easily slip off, use the foil or a paper towel to help rub away the skin.)
While beets are roasting, cook the rice. Bring water or veggie broth to a boil in a large saucepan. Add the rice and boil uncovered for 20 to 30 minutes. Check rice at 20 minutes and if the rice is tender, remove from heat. If the rice is not tender continue boil until tender. Strain the rice and return back to the pan, no heat. Cover with tight fitting lid and let sit for 10 minutes. Uncover and fluff with fork.
In a medium bowl, whisk the together the coconut aminos, brown rice vinegar, sesame oil, ginger, garlic and wasabi powder. Toss in the roasted beets and let stand for about 20 minutes.
Bring a small pot of water to a boil and add the edamame. Simmer for 2-3 minutes. Drain and set aside. Mash avocado with lime juice and pinch of salt, set aside.
To assemble, divide cooked rice between bowls. Top with marinated beets, edamame, carrots, cabbage, scallions and avocado mash. Serve with optional toppings and enjoy!!
Keywords: beets, poke, poke bowl, bowl recipe, beet poke bowl, meatless monday, vegetarian, rice bowl, beet poke, vegetarian poke, marinated beets
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