I love making this Vegan Beet Poke Bowl when I want something vibrant, nourishing, and full of flavor. It’s a plant-based twist on the classic Hawaiian-inspired poke bowl, where I use marinated roasted beets in place of raw fish. The result is a colorful, satisfying bowl layered with rice, crisp vegetables, creamy avocado, and a savory-sweet sauce that ties everything together.
Why You’ll Love This Recipe
I enjoy this recipe because it’s packed with bold flavors and contrasting textures. The beets become tender and slightly sweet after roasting, and when I marinate them in soy sauce, sesame oil, and rice vinegar, they take on a delicious umami depth. I also appreciate how customizable it is. I can switch up the toppings based on what I have in my fridge, and it still turns out beautifully every time. It’s wholesome, filling, and completely plant-based without feeling like I’m missing anything.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 medium beets, peeled and diced
1 tablespoon olive oil
2 tablespoons soy sauce or tamari
1 tablespoon rice vinegar
1 teaspoon sesame oil
1 teaspoon maple syrup
2 cups cooked sushi rice or jasmine rice
1 avocado, sliced
1 cup cucumber, diced
1 carrot, shredded
1/2 cup edamame, cooked
1 tablespoon sesame seeds
2 green onions, sliced
Optional: seaweed salad, pickled ginger, sriracha mayo (vegan)
Directions
I start by preheating the oven to 400°F (200°C). I toss the diced beets with olive oil and spread them out on a baking sheet. I roast them for about 25–30 minutes, until they are fork-tender but still hold their shape. Once they cool slightly, I mix soy sauce, rice vinegar, sesame oil, and maple syrup in a bowl, then gently toss the roasted beets in the marinade. I let them sit for at least 10 minutes to absorb the flavors.
While the beets marinate, I prepare the rice if it’s not already cooked. I like to let it cool slightly so it’s warm but not hot when assembling the bowl. I slice the avocado, dice the cucumber, shred the carrot, and cook the edamame if needed.
To assemble, I divide the rice between bowls. I arrange the marinated beets, avocado, cucumber, carrot, and edamame over the top. I sprinkle sesame seeds and green onions over everything. If I feel like adding extra flavor, I include seaweed salad, pickled ginger, or a drizzle of vegan sriracha mayo.
Servings and timing
I find this recipe makes about 2 to 3 generous servings.
Preparation time: 15 minutes
Cooking time: 30 minutes
Marinating time: 10 minutes
Total time: Approximately 55 minutes
Variations
I sometimes swap the rice for quinoa or brown rice when I want a different texture. If I crave extra crunch, I add shredded red cabbage or radishes. For a spicier kick, I mix a little sriracha into the marinade or drizzle chili oil on top. When I want more protein, I include tofu cubes or extra edamame. I also enjoy adding mango chunks for a sweet contrast to the savory beets.
storage/reheating
I store the components separately in airtight containers in the refrigerator for up to 3 days. I prefer to keep the avocado separate and slice it fresh to prevent browning. When reheating, I gently warm the rice in the microwave and then add the cold toppings on top. I don’t reheat the beets too much, as I like their texture slightly chilled or at room temperature.
FAQs
Can I use pre-cooked beets?
I can absolutely use store-bought pre-cooked beets to save time. I just dice them and marinate them directly without roasting, although roasting does deepen the flavor.
What type of rice works best?
I prefer sushi rice for its sticky texture, but jasmine rice or even brown rice works well depending on what I have available.
Can I make this bowl ahead of time?
I often prepare the beets and rice in advance and store them separately. When I’m ready to eat, I assemble everything fresh for the best texture and flavor.
Is this recipe gluten-free?
I make it gluten-free by using tamari instead of regular soy sauce. All the other ingredients are naturally gluten-free.
How do I keep the avocado from browning?
I slice the avocado just before serving. If I need to prepare it slightly ahead, I squeeze a little lemon or lime juice over the slices to slow down browning.
Conclusion
I love how this Vegan Beet Poke Bowl brings together color, flavor, and nourishment in one beautiful dish. It’s a refreshing plant-based meal that feels both comforting and exciting. Whenever I want something wholesome yet vibrant, I turn to this bowl and enjoy building it with my favorite toppings.
