Vegan Poke Bowl
Ingredients
The beets
-
3
cups
beets, cut into ½ inch cubes
-
½
teaspoon
sea salt
-
1
cup
water
-
2–3
scallions, chopped
-
¼
cup
cilantro, chopped
-
2
tablespoons
sesame seeds, toasted
-
Shredded Nori or dulse seaweed flakes (optional)
The marinade
-
1
tablespoon
tamari or soy sauce
-
1½
tablespoons
sesame oil
-
1
tablespoon
rice vinegar
-
1½
teaspoons
grated ginger
-
2
teaspoons
lime juice
-
2–3
teaspoons
maple syrup or sugar or honey
-
¼
teaspoon
chili flakes (optional)
Optional toppings
-
avocado
-
radish
-
cucumber
-
carrots
-
snap peas
-
edamame
-
sprouts
-
nuts or seeds
-
seaweed
Instructions
- Simmer the beet cubes in salted water for 15-20 minutes until tender, then drain and place in a bowl.
- Whisk together the marinade ingredients while the beets are cooking.
- Mix the warm beets with the marinade and allow to cool slightly before adding scallions and cilantro.
- Refrigerate until ready to serve, adjusting seasoning as needed.
- Serve over rice, greens, or soba noodles, adding optional toppings as desired.
Nutrition Facts (estimated)
Servings
4
Calories
135
Total fat
7.6g
Total carbohydrates
15.1g
Total protein
2.9g
Sodium
305mg
Cholesterol
0mg
You might also like