A wholesome, vegan twist on Hawaiian-style poke bowls! Tangy, salty beet poke with rice, avocado, veggies, and my selfmade spicy cashew mayo.
How beautiful are these beet poke bowls? A enjoyable vegan twist on conventional poke, made with beets. I shared my tofu poke bowl recipe final 12 months and now, a model with beets!
These beets come collectively in simply 20 minutes, making this beet poke an incredible weeknight meal, particularly on heat evenings whenever you don’t wish to activate the oven.
Why I Love This Recipe
This beet poke bowl has so many layers of textures and flavors, from the nice and cozy sushi rice to the tangy poke beets to the creamy spicy sriracha mayo.
It’s additionally pretty simple to place collectively. In contrast to my roasted beet salad recipe, the place the beets take virtually an hour to prepare dinner, these beets are made on the range and prepared in simply 20 minutes. In that point, you’ll be able to prepare dinner your rice, chop the greens, and make the mayo sauce.
Ingredient Notes
- Beets: Uncooked beets are finest and I don’t suggest precooked beets. In case you do wish to use precooked beets, then see beneath for ideas and alterations.
- Miso: Once I consider tuna poke, I consider salty, fatty chunks of tuna. Effectively, to make beets work the identical manner, I’m combining a combination of lime juice, vinegar, soy sauce and the key– miso! Miso provides a pleasant fermented, plant-based umami richness to those bowls. You’ll find miso in most well-stocked grocery shops, normally within the refrigerated produce part.
- Cooked Rice: I like utilizing sushi rice when I’ve it in my pantry, however common white rice will work as nicely.
- Cashews: That is what makes the bottom of the spicy cashew mayo! Cashews are one other one in every of my secret weapons in plant-based cooking as they are often pureed to turn out to be a creamy sauce that tastes prefer it’s made out of dairy– no dairy required.
- Toppings: My go-to’s are sliced cucumber and radishes for crunch, avocado for extra creaminess and scallions as a result of I like the mild onion style of scallions. You may select all or a number of.
A Notice on Precooked Beets
If you wish to use precooked beets on this beet poke bowl, then I don’t suggest cooking them as they’ll turn out to be mushy.
As an alternative, I might suggest selecting the pickled beets, just like the vinegar ones (or honey ginger taste) from Love Beets after which simply cubing them and consuming chilly with the remainder of the substances.
The way to Make
Step 1: Make the Beet Poke Sauce
Whisk collectively all substances in a medium saucepan. You are able to do this in a bigger bowl, like a pyrex, after which add to a saucepan however I simply do it proper into the saucepan to make it simpler, and one much less bowl for cleanup!
Step 2: Add the Beets
Add the cubed beets to the saucepan and convey to a boil over medium-high warmth. Cook dinner for about quarter-hour, till the beets are virtually tender. I take advantage of a paring knife to verify– it ought to insert with little resistance after about quarter-hour.
Then, scale back warmth to low and prepare dinner one other 5 minutes till the beets are shiny and many of the remaining liquid has thickened.
Step 3: Make the Spicy Mayo
I’ll be trustworthy and say that I not often soak my cashews forward of time as I’m normally in a rush to get dinner on the desk. My nutribullet is robust sufficient that it could pulverize the cashews to a creamy sauce with out soaking, however to make sure creaminess then you’ll be able to cowl your cashews in boiling water for about 5 minutes and it will make it simpler to soak.
Drain the cashews (if soaked first) after which add to a blender with the remainder of the substances. I discover {that a} smaller blender works finest however a mini meals processor additionally works. Puree till very creamy and easy, scraping down the edges as wanted.
Step 4: Assemble
Divide cooked rice into 4 bowls, then prime with the beet poke, sliced avocado, radish, cucumber, scallions and drizzle liberaly with the cashew mayo sauce. I wish to serve these bowls with nori on the aspect to scoop up the beet poke with!
Suggestions for Success
I like these beet poke bowls finest with heat rice, barely heat beets after which chilly each else as I discover that the distinction of temperature is simply as attention-grabbing/good because the distinction of texture. That mentioned, tuna poke is often chilled and you’ll chill the beets after cooking should you want.
Edamame is a pleasant addition for extra protein and to make these beet poke bowls extra filling– as written beneath, every bowl comprises 14 g of protein, 10 g of fiber and solely 420 energy.
Timing Notes
This beet poke recipe requires cooking a number of completely different parts– the beets, mayo, rice and the toppings after which assembling.
Right here’s how I time it for a weeknight dinner– add my rice to my rice cooker, then soak the cashews.
Whereas my rice is cooking and cashews are soaking, then I’ll make the beets– cubing them, making the sauce and cooking.
Whereas the beets prepare dinner, I’ll drain my cashews and make the sauce after which put together the toppings– cooking the edamame (normally within the microwave), slice the cucumbers, slice the radishes, slice the avocados, and slice the scallions.
Then, I assemble! Add the rice, the beet poke, the greens, the edamame after which drizzle with the cashew sauce.
Steadily Requested Questions
My miso paste isn’t dissolving into sauce
Miso paste must be whisked nicely to totally dissolve. I take advantage of a wire whisk to mix all the things, be sure that there are not any clumps of miso within the sauce. You may as well blitz all of the substances in a blender, just like the one you’ll use later within the mayo sauce!
How do I forestall my kitchen being stained by beets?
Beets will stain your arms, slicing boards and even garments! I take advantage of my wood slicing board after which simply wash it with cleaning soap and water afterwards, however should you don’t need your arms to be tinted pink then you’ll be able to put on gloves when slicing.
My cashew mayo is gritty
Soaking the cashews in boiling water first will make for a smoother, creamier sauce. I additionally use a smaller blender, like my Nutribullet, because it’s sufficiently small to mix the sauce utterly. Utilizing a bigger blender might require doubling the substances for the mayo sauce so there’s sufficient liquid to make a creamy sauce. You might have to cease and scrape down the edges of the blender as you go.
Extra Beet Recipes
Extra Vegan Bowl Recipes
In case you strive these beet poke bowls, be sure that to come back again to go away a score and a remark. Your suggestions helps different readers and seeing you make my recipes makes my day!
A wholesome, vegan twist on Hawaiian-style poke bowls! Tangy, salty beet poke with rice, avocado, veggies, and my selfmade spicy cashew mayo.
Beet Poke
- 3 medium pink beets, scrubbed, leafy inexperienced tops eliminated
- 1/4 cup lime juice
- 2 teaspoons pink 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 uncooked 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 Substances*
- 2 cups Cooked rice
- 1 cup Thinly Sliced Cucumbers, (Persian and English are finest for this bowl)
- 1 cup Thinly Sliced Radish
- 1 cup Cooked Edamame
- Nori Sheets
- 1 massive Avocado
Make the Beet Poke
-
Slice the tops off the beets, then slice them into small 1/2 inch cubes. I do that by slicing the beets into 1/2-inch thick slices, then cubing from there. They need to mimick a dice of tuna! Place the beets in a medium saucepan.
-
Whisk collectively the remaining poke substances: lime juice, vinegar, miso, soy sauce, water and sesame oil. Add to the beets.
-
Convey to a boil over medium warmth and prepare dinner for quarter-hour, then scale back warmth to low and simmer till shiny and many of the liquid has evaporated.
Make the Spicy Cashew Mayo
-
To make mixing simpler, place the cashews in a bowl and canopy with boiling water for a minimum of 5 minutes, however ideally 15 or so. Drain.
-
Place the cashews, water, lime juice, salt, maple, soy sauce and sriracha collectively in a small blender, like a Nutribullet. Puree till very creamy and easy, scrapping down the edges as wanted.
Assemble the Bowls!
-
Divide the cooked rice between 4 bowls, then prime with the beet poke and different toppings– I like sliced cucumbers, radishes, cooked edamame, slices of avocado after which drizzle the cashew mayo on prime. Serve alongside toasted nori sheets for scooping!
- I don’t soak my cashews earlier than pureeing as I discover that my nutribullet is robust sufficient. Nevertheless, in case you are utilizing a special blender, then you could wish to soak first. The simplest/quickest manner is to cowl with boiling water for quarter-hour first, then draining.
*Toppings are non-compulsory. Rice is a should in my view, and I like edamame for extra protein and fiber. I additionally like some form of recent crunch, with both each cucumber and radish or one!
Serving: 1bowlEnergy: 422kcalCarbohydrates: 55gProtein: 14gFats: 18gSaturated Fats: 3gPolyunsaturated Fats: 3gMonounsaturated Fats: 10gSodium: 1170mgPotassium: 1093mgFiber: 10gSugar: 14gVitamin A: 156IUVitamin C: 21mgCalcium: 89mgIron: 4mg
