Beet Poke Bowls

This dish is a sight for sore eyes! This is an exciting recipe idea for anyone who has wanted to try a Poke Bowl, but you’re just not a fan of the raw fish. Fun flavors come together creating a mouthwatering dish in under 30 minutes!

[recipe servings=2 bowls time=25 Minutes difficulty=easy]


2 Large Red Beets, Diced

1 Cup Short-Grain Sushi Rice

4 Tablespoons Rice Vinegar, Divided

2 Tablespoons Soy Sauce

1 Tablespoon White Miso

1 Teaspoon Sesame Oil

2 Teaspoons Grated Ginger

1 Teaspoon Maple Syrup (optional)

2 Small Cucumbers, Sliced Thinly

Seaweed Salad

Sesame Seeds or Furikake

Other toppings: Diced Avocado, Cherry Tomatoes,
Pickled Red Onions, Edamame



Place the beets in a large
saucepan and cover with water.

Bring to a simmer and cook for
10-15 minutes, or until fork-tender. Drain the beets and let cool.

Cook the rice according to package
instructions. When it’s finished, fluff the rice and stir in 1 tablespoon rice

Whisk together the soy sauce,
miso, sesame oil, ginger, remaining rice vinegar, sesame oil, and maple syrup
(if using) in a small bowl.

Divide the sushi rice between two
serving bowls. Top with diced beets, cucumber, seaweed salad and drizzle
everything with the sauce. Top with sesame seeds.



Leave a Reply

Your email address will not be published. Required fields are marked *