Beet Poke Bowl

Poke is a very popular traditional dish from Hawaii. The centerpiece of the meal is raw fish (usually tuna or octopus). While there are a variety of approaches to seasoning the fish, many recipes incorporate soy sauce, sesame oil, green onions and sesame seeds. Inspired by poke, this is an easy, fast, fresh vegan beet poke bowl recipe that’s perfect for lunch or the warmer months of the year. It makes ~4 poke bowls.

For this beet poke recipe, I used apple cider vinegar in the dressing, because it works expertly with beets. I also used Mae Ploy Sweet Chili Sauce. It brings just the right amount of sweetness. If you don’t have it on hand or would like to make this with as few processed ingredients as possible, you can use agave and red chili flakes (directions included below).

To save time, I also purchased Love Beets Cooked Beets. They can be found in many U.S. grocery stores in the produce section. If you have trouble finding them or want to use fresh beets, you can roast or steam them. Just make sure to allow them time to completely cool down before incorporating into this vegan beet poke bowl recipe. They taste best very cold.

Please enjoy! And check out more UVK recipes, like Vegan Cold Beet Soup, Vegan Crab Salad, Beet Potato Salad with Sauerkraut, or Avocado Cucumber Carrot Sushi 💚

Beet Poke Bowls

Poke Dressing:

¼ cup reduced sodium soy sauce (OR gluten free tamari)

¼ cup apple cider vinegar

⅓ cup sesame oil

½ tsp garlic powder

2-3 Tbsp sweet chili sauce (OR 1-1 ½ Tbsp agave + ½ tsp red chili flakes)

Salt, to taste

Vegan Poke Bowl:

1¼ cups steamed or roasted red beets (OR 1 8 ounce package of cooked beets), cut into cubes

1 large avocado, cubed

1 large English cucumber, diced

2 cups shredded red cabbage

1 cup julienned carrots

12 ounce package of frozen shelled edamame, thawed

4 cups prepared rice (or enough to serve 4 people)

½ cup chopped scallions, to top

Black sesame seeds, to top

1. In a medium mixing bowl, add all the ingredients listed under “Poke Dressing”. Whisk together until everything is well incorporated. Taste the vegan poke dressing, and adjust seasonings, if needed (More salt? More sweet chili sauce, if using? More agave, if using?). Set aside.

2. Add one serving of prepared rice to a bowl (~1 cup).

3. Top with some of the beets, avocado, cucumber, red cabbage, carrots, and edamame. You want to use the ingredients for 4 bowls, so ration them accordingly.

4. Drizzle with some of the “Poke Dressing”, sprinkle with sesame seeds, and top with scallions. Serve immediately.