Some of my favorite memories are in Hawaii. It is absolute paradise in every sense—rich in culture, stunningly beautiful, and loaded with amazing produce. I always feel intense gratitude for the gifts of the islands. Rich in history and tradition, it is an amazing place.
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, I came up with a fast, fresh, delicious vegan “poke” bowl that’s perfect for lunch or the warmer months of the year.
For this recipe, I used apple cider vinegar, 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 steam them for this recipe. If you choose to steam them, make sure to allow them time to completely cool down before incorporating into this recipe. The beets taste best very cold.
Beet Poke Bowl
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
3 medium steamed red beets (OR 1 8 ounce package of cooked beets), cut into cubes
1 large avocado, cubed
1 large English cucumber, diced
2 cups red cabbage, shredded
1 cup carrots, julienned
1 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 Sauce”. Whisk together until everything is well incorporated. Taste, 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 beets, avocado, cucumber, red cabbage, carrots, and edamame.
4. Drizzle with “Poke Sauce”, sprinkle with sesame seeds, and top with scallions. Serve immediately.