Learn how to make vegan poke bowls with beets! These Beet Poke Bowls are made with marinated beet poke, fresh vegetables, and wasabi mayo to give you a refreshing and incredibly flexible rice bowl that doesn’t skimp on flavor.
For more easy vegan grain bowls, check out my Vegan Buddha Bowl, Vegan Burrito Bowl, and Buffalo Cauliflower Buddha Bowl recipes.
Bring a taste of Hawaii to your kitchen with these Vegan Beet Poke Bowls!
You can pretty much find poke, a Hawaiian and Japanese-influenced rice bowl usually topped with ahi tuna and veggies, at any grocery store or gas station in Hawaii. When you can’t make the trip, this vegan version is luckily a breeze to make at home.
For a fun and colorful plant-based twist, I made these vegan poke bowls with roasted and marinated beet poke, fresh and colorful vegetables, and a just-spicy-enough wasabi mayo sauce. Layered over a bed of sushi rice, you’ll feel like you’re on the beach after just one bite.
The best part is how flexible this beet poke bowl is. Customize the veggies, change the sauce, add marinated tofu… the list goes on! Just like my Vegan Poke Bowls with tofu, it’s fun and easy to put your own spin on these bowls.
Why you’ll love this poke bowl with beets
- The magic of marinated beets – Marinated roasted beets are the star of these poke bowls. They look and feel a lot like ahi tuna and have the best salty and tangy flavors. Make a double batch so you have extras to sprinkle on salads and noodle bowls!
- An easy and colorful grain bowl – Poke bowls are known for their bright and vibrant colors. Layered with fresh vegetables, pink tuna (or, in this case, beets!), rice, and wasabi mayo, it’s a meal that’ll have you head over heels.
- Flexible toppings to the max! Other than the beets, you can top these vegan poke bowls with radishes, mango, avocado, edamame, and so much more. There are lots of options to choose from in the FAQs below.
How to make beet poke bowls
Find the complete printable recipe with measurements below in the recipe card.
Clean and dice the beets, then place them on a prepared baking sheet. Toss them in olive oil, then roast the beets until they’re tender. Set them aside to cool.
Whisk the soy sauce, rice vinegar, sesame oil, and red chili flakes together in a medium bowl. Add the roasted beets to the bowl and set them aside to marinate for 30 minutes.
Meanwhile, cook the rice, steam the edamame, make the wasabi mayo, and chop the other vegan poke toppings.
Wasabi mayo too spicy for you? Make a simple vegan sriracha mayo instead by replacing the wasabi with an equal amount of sriracha and omitting the sesame oil.
To assemble the veggie poke bowls, divide the rice into bowls and top them with the marinated beets, your desired toppings, and a drizzle of wasabi mayo. Enjoy!
Frequently asked questions
I recommend soaking the roasted beets in the poke marinade for at least 30 minutes to infuse them with a good amount of tangy and umami flavors. If you want to prepare this recipe ahead of time, try marinating the beets overnight in the fridge instead.
The toppings for poke bowls are endless! If you’re looking for a change from the poke toppings in the recipe card, try topping your bowls with carrots cut into matchsticks, cilantro, peanuts, sliced jalapenos, and/or crumbled nori sheets.
For a protein boost, feel free to top the bowls with marinated tofu or the tofu poke from my Vegan Poke Bowl recipe as well.
Assemble the poke bowls with cauliflower rice, quinoa, coconut rice, or regular white or brown rice instead of sushi rice.
Yes! Just replace the soy sauce with tamari in the poke marinade to make a gluten-free version.
If you plan on making vegan poke for lunches, I recommend storing the sushi rice, vegetables, marinated beets, and wasabi mayo in separate airtight containers in the fridge. Everything will stay fresh for up to 4 days. Once you’re ready to eat, just assemble the bowls as normal and enjoy!
Beet Poke Bowls
Ingredients
Beet Poke
- 3 large beets
- 2 tablespoons olive oil
- 1/4 cup low sodium soy sauce
- 1 tablespoon seasoned rice vinegar
- 2 tablespoons fresh lime juice
- 2 teaspoons sesame oil
- 1/2 teaspoon red chili flakes
Bowl Ingredients
- 2-3 cups cooked sushi rice or brown/white rice
- 2-3 radishes thinly sliced
- 1 avocado sliced or chopped
- 1-2 cups sliced cucumber
- 1-2 cups peeled and diced mango
- 2 green onions sliced
- 1-2 cups frozen edamame steamed
- sesame seeds for garnish
- pickled ginger
Wasabi Mayo
- 1/4 cup vegan mayo
- 2 teaspoons wasabi paste
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon sesame oil
- 1 teaspoon agave
Instructions
Make the Beet Poke
- Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
- Clean the beets, peel and cut off the tops and bottoms. Dice into small cubes (1/2 inch) and place on the prepared baking sheet.
- Drizzle the beets with olive oil and toss to coat. Roast in the oven for 25-30 minutes, until tender. Remove from oven.
- In a medium bowl (large enough to hold the beets), whisk together the soy sauce, rice vinegar, lime juice, sesame oil and red chili flakes. Add the roasted beets to the bowl and marinate for about 30 minutes. While the beets marinate, prepare all remaining bowl ingredients.
Prepare the Rest
- Cook your rice according to package instructions if you haven't already. Chop all other ingredients you want to use – radishes, avocado, cucumber, mango and green onions.
- Steam your edamame, if using. You can also simply place it in a bowl, cover with water and microwave for 3-4 minutes until warm.
- For the wasabi mayo – Whisk all ingredients in a small bowl.
- To assemble – Divide the rice into bowls. Top with a serving of beet poke, using a slotted spoon to lift it out of the marinade. Top with all other ingredients, as desired, including a drizzle of wasabi mayo. Enjoy!
Notes
- Gluten free – Simply replace the soy sauce with gluten free tamari.
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For Sriracha mayo instead – Make the sauce as directed but replace the wasabi with Sriracha. Omit the sesame oil. Increase the Sriracha as desired.
- Increase the protein by adding more cooked edamame or even add some marinated tofu.
