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!!