Vegan Poke Bowls (Beet Poke)
View original ↗
Feasting at Home · by Tonia Schemmel | Feasting at Home★ 5.0

Vegan Poke Bowls (Beet Poke)

NUTRITION · PER SERVING30M COOK
CAL 7%·PRO 7%
CARBS 17G47% OF CAL
5G FIBER0G ADDED0G INTRINSIC0G OTHER12G TOTAL SUGAR
FAT 8G48% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

These vegan poke bowls replace fish with marinated roasted beets for a vibrant, umami-rich dish. Served over rice or greens with sesame and nori, they're fresh, colorful, and can be made ahead.

mainbowldairy freeveganvegetarian
View the full recipe on Feasting at Home →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 4
  • 3 cups beets, cut into ½ inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 ¼ lbs or two large beets.
  • 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)
  • 1 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)
  • 1 ½ tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 1 1/2 teaspoons grated ginger
  • 2 teaspoon lime
  • 2-3 teaspoons maple syrup or sugar or honey (adjust to taste)
  • ¼ teaspoon chili flakes (optional)
PREP
10M
SODIUM
400MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.