Step 1

Preheat oven to 350 F.

Step 2

Prepare beets – remove stalks, rinse, and wrap in foil. Place on lined baking sheet seam side up, and roast for 45-60 mins, or until easily piercable with a fork.

Step 3

While beets are roasting, add all marinade ingredients to a medium size bowl and whisk until combined.

Step 4

Remove from oven and set aside for 10 mins. Carefully unwrap foil, and let heat escape for another 5-10 minutes. When cool enough to handle, gently slide the skin off the beets and discard. Then dice into ½-1 in cubes, and place into marinade bowl.

Step 5

Marinate for at least 1 hour in the refrigerator. Meanwhile, prepare the sriracha mayo (stir all ingredients until combined), and the toppings.

Step 6

To build your bowl, start with a scoop of brown rice, top with beet poke, then add other toppings as desired. Enjoy!