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Vegan Beet Poke Bowl

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A vibrant and nourishing plant-based poke bowl featuring marinated roasted beets, fluffy rice, fresh vegetables, creamy avocado, and a savory-sweet sesame soy sauce.

Ingredients

  • 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, vegan sriracha mayo

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the diced beets with olive oil and spread them evenly on a baking sheet.
  3. Roast for 25–30 minutes until fork-tender but still holding their shape.
  4. In a bowl, mix soy sauce (or tamari), rice vinegar, sesame oil, and maple syrup.
  5. Let the roasted beets cool slightly, then gently toss them in the marinade. Marinate for at least 10 minutes.
  6. Prepare the rice if not already cooked and allow it to cool slightly.
  7. Slice the avocado, dice the cucumber, shred the carrot, and cook the edamame if needed.
  8. Divide the rice between 2–3 bowls.
  9. Arrange the marinated beets, avocado, cucumber, carrot, and edamame over the rice.
  10. Sprinkle with sesame seeds and green onions. Add optional toppings like seaweed salad, pickled ginger, or vegan sriracha mayo if desired.

Notes

  • Use tamari instead of soy sauce to keep the recipe gluten-free.
  • Store components separately in airtight containers in the refrigerator for up to 3 days.
  • Slice avocado just before serving to prevent browning.
  • Swap rice with quinoa or brown rice for variation.
  • Add tofu, extra edamame, or mango for additional protein or sweetness.

Nutrition

Find it online: https://recipesbyliza.com/vegan-beet-poke-bowl/