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A beet poke bowl topped with marinated beets, mango, radishes, edamame, cucumber, pickled ginger, and wasabi mayo.
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Beet Poke Bowls

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.
Prep Time25 minutes
Cook Time30 minutes
Marinating time30 minutes
Total Time1 hour 25 minutes
Course: Main Dish
Cuisine: Hawaiian-Inspired, Japanese-inspired
Servings: 4 servings
Calories: 464kcal
Author: Nora Taylor

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
US Customary - Metric

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

  1. Gluten free - Simply replace the soy sauce with gluten free tamari.
  2. For Sriracha mayo instead - Make the sauce as directed but replace the wasabi with Sriracha. Omit the sesame oil. Increase the Sriracha as desired.
  3. Increase the protein by adding more cooked edamame or even add some marinated tofu.

Nutrition

Serving: 1of 4 servings | Calories: 464kcal | Carbohydrates: 60g | Protein: 12g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 828mg | Potassium: 1306mg | Fiber: 13g | Sugar: 23g | Vitamin A: 750IU | Vitamin C: 38mg | Calcium: 95mg | Iron: 4mg