This beet poke bowl is a nutrient dense, plant based take on the classic Hawaiian dish. It’s filled with rice, fresh vegetables like cabbage, cucumber and carrots and then topped off with a zesty carrot ginger dressing, all of which is vegan!
We love this plant based poke for many reasons, mostly because it uses such a variety of vegetables. In this recipe we use carrots, cucumber, cabbage, avocado and broccoli but you can use whatever you have on hand. Some other great add-ins are red peppers, sweet corn, microgreens, mixed greens, pineapple, daikon or watermelon radishes.
This recipe calls for edamame, which is an immature soybean, it is also the main protein source in this bowl so we definitely recommend keeping it in your at home version. But if you are looking to increase the amount of protein you can substitute the rice or quinoa, or even add in some cooked tofu instead of edamame. Can’t tolerate soy products? Try adding in green peas, or if you aren’t vegan a sunny side up egg to the mix!
This recipe is made for Vancouver hot summers! As private chefs we know that when it is hot out the last thing you want to do is turn on your oven.
Vegetarian Beet Poke Bowl with Carrot Ginger Dressing
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Makes 4 servings.
3 Carrots, ribboned
1 Cucumber cubed
2 cups shredded Red Cabbage
2 cups Edamame
1 cup of Broccoli heads, steamed
1 cup of Rice cooked according to directions
3 medium beets, peeled and cubed
1 tbsp Soy Sauce
1 tbsp Sesame Oil
1 tbsp Rice Wine Vinegar
1 tbsp grated Ginger
2 tsp Maple Syrup
Zest and juice of 1 Lime
⅓ cup Extra Virgin Olive Oil
⅓ cup Rice Vinegar
2 large Carrots, peeled and roughly chopped (about ⅔ cup)
2 tablespoons peeled and roughly chopped fresh Ginger
2 tablespoons Lime juice
1 tablespoon plus 1 teaspoon Honey
1 ½ teaspoons toasted Sesame Oil
¼ teaspoon Salt, more to taste
Optional Garnish: sesame seeds, cilantro and chopped green onions.
Place your cubed beets in a medium sized pot, cover with water and bring them to a boil.
Once they have begun to boil, lower the temperature to a simmer. Continue simmering the beets until cooked through. You will know when your beets are cooked if you can insert a fork easily into them, which should take about 20-30 minutes depending on size.
In a small bowl mix together all marinade ingredients and add in your cooked beets. Toss to combine and then set aside to marinate for 10-15 minutes, or longer if desired.
While the beets are marinating, place all dressing ingredients into a high speed blender and process until thick and creamy.
Once beets have marinated you can divide all vegetables and rice between 4 bowls adding your beets on top, then drizzling with your carrot ginger dressing and garnish with sesame seeds, cilantro and green onions.
This bowl will stay fresh in the fridge for 2 days once assembled. For longer storage or can simply meal prep all the ingredients but store them separately, assembling before serving or the day before eating.
This recipe was created by nutritionist and blogger Corrine from Seize Wellness, you can check out more of her recipes here.