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Delish Knowledge

Beet Poke Bowls

A bowl of white rice topped with sliced cucumbers, radishes, avocado, diced beets, green onions, sesame seeds, and a creamy orange sauce—this vibrant beet poke bowl sits on a white napkin with other small dishes nearby.
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A healthy, vegan twist on Hawaiian-style poke bowls! Tangy, salty beet poke with rice, avocado, veggies, and my homemade spicy cashew mayo.
Servings: 4 bowls
Prep Time: 15 minutes
Cook Time: 20 minutes

Equipment

Ingredients 

Beet Poke

  • 3 medium red beets, scrubbed, leafy green tops removed
  • 1/4 cup lime juice
  • 2 teaspoons red wine vinegar
  • 1 1/2 teaspoons miso paste
  • 3 tablespoons low-sodium soy sauce
  • 1/2 cup water
  • 2 teaspoons toasted sesame oil

Spicy Cashew Mayo

  • 1/2 cup raw cashews1
  • 1/4 cup water
  • 1 tablespoon lime juice
  • 1/2 teaspoon salt
  • 2 teaspoons maple syrup
  • 2 teaspoons soy sauce
  • 1 tablespoon sriracha

Remaining Bowl Ingredients*

  • 2 cups Cooked rice
  • 1 cup Thinly Sliced Cucumbers, (Persian and English are best for this bowl)
  • 1 cup Thinly Sliced Radish
  • 1 cup Cooked Edamame
  • Nori Sheets
  • 1 large Avocado

Instructions

Make the Beet Poke

  • Slice the tops off the beets, then slice them into small 1/2 inch cubes. I do this by slicing the beets into 1/2-inch thick slices, then cubing from there. They should mimick a cube of tuna! Place the beets in a medium saucepan.
  • Whisk together the remaining poke ingredients: lime juice, vinegar, miso, soy sauce, water and sesame oil. Add to the beets.
  • Bring to a boil over medium heat and cook for 15 minutes, then reduce heat to low and simmer until glossy and most of the liquid has evaporated.

Make the Spicy Cashew Mayo

  • To make blending easier, place the cashews in a bowl and cover with boiling water for at least 5 minutes, but ideally 15 or so. Drain.
  • Place the cashews, water, lime juice, salt, maple, soy sauce and sriracha together in a small blender, like a Nutribullet. Puree until very creamy and smooth, scrapping down the sides as needed.

Assemble the Bowls!

  • Divide the cooked rice between 4 bowls, then top with the beet poke and other toppings-- I like sliced cucumbers, radishes, cooked edamame, slices of avocado and then drizzle the cashew mayo on top. Serve alongside toasted nori sheets for scooping!

Notes

  1. I don't soak my cashews before pureeing as I find that my nutribullet is strong enough. However, if you are using a different blender, then you may want to soak first. The easiest/fastest way is to cover with boiling water for 15 minutes first, then draining. 
*Toppings are optional. Rice is a must in my opinion, and I like edamame for additional protein and fiber. I also like some kind of fresh crunch, with either both cucumber and radish or one! 

Nutrition

Serving: 1bowlCalories: 422kcalCarbohydrates: 55gProtein: 14gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gSodium: 1170mgPotassium: 1093mgFiber: 10gSugar: 14gVitamin A: 156IUVitamin C: 21mgCalcium: 89mgIron: 4mg
Course: dinner, main dish
Cuisine: American, Hawaiian-Inspired, Vegan
Author: Alexandra Caspero