vegan poke

Vegan Poke Bowls made with Poke Beets instead of fish, this delicious marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals!

Beet Poke Bowls 

sea salt

water

¼ cup cilantro, chopped

sesame seeds, toasted

Shredded Nori or dulse seaweed flakes (optional)

tamari or soy sauce

sesame oil

rice vinegar

ginger

lime

teaspoons maple syrup or sugar

chili flakes (optional)

Place beet cubes in a pan with the water and salt.  Simmer on low heat for 15-20 minutes until easily forked and tender.  Remove beets from heat and drain off any remaining water and place in a bowl.

While the beets are simmering, whisk together the dressing.   Mix beets with Poke Marinade while still warm.

Set aside to cool a bit before adding scallions and cilantro.

Toss and refrigerate until ready to serve. Taste, season with salt and pepper if you like and adjust sweetness. Top with sesame seeds and seaweed just before serving.

Serve over rice, greens or soba noodles, spooning the flavorful marinade over top. Top with the beet poke and add any optional additions you like.

I have made this and it is absolutely delicious .Soooo  good?

Thanks for sharing this! We had beet poke while in Hawaii last fall and it was LOVELY! Looking forward to trying it out!

This dish is easy and divine! Feasting at Home is my officially my favorite food blog. Every recipe I've tried is reliably good and surprising in some way. Thank you!

This was fantastic, even though I only marinated the beets for about a minute.

Delicious recipe, easy and flavorful! I made it with buckwheat noodles, so yummy!

Loved this -  can hardly wait to make it again!

My daughters don't like beets, no matter which recipe I try. So I didn't know if I would try these poke beets. But they do love Poke Bowls, so I thought, what the hack I'll give it a try. And it turned out a big success. I combined it with sushi rice and a salat with wakame, avocado, oyster mushrooms and broccoli. My eldest even ate the leftover beets for breakfast!!! If I could give this recipe a six I would! Everyone: eat this!!!

Made this tonight, was delicious.  Thank you so much

Beautiful colors and tasty.  Perfect for light midweek lunches.  I made it with gold beets and served it on the top of the beet tops (which I wilted slightly).  We ate it with carrots, avocado, Persian cucumbers and a sprinkling of sesame seeds.

Yum!  This was so fabulously tasty.  I made it to add to a sushi bowl with the steamed beet tops, roasted shiitakes,  cucumbers, avocado and served it over brown rice.  Heavenly!  Thank you for the great recipe. ?

Love this!  Such a great way to use beets from farmers market!

It’s very good! Easy to make. Thank you for this wonderful recipe! It will become a staple in our vegan household!

Our family loves beets and poke so putting them together here is genius!

YUM!  I made this last weekend and served it over soba noodles- just like the picture plus cucumber.  Next time I will double the batch so there are left overs!  Really delicious.😊

This is so delicious!  I made this over buckwheat soba and topped with scallions, sesame seeds, and furikake for a light supper.  I can't believe how yummy the beets tasted.  Thank you again!

I made this with a couple of twists on the poke marinade (added sriracha for a kick). This is so good! So easy! I made it with brown rice and added edamame, seaweed salad, avocado, jalapeños, cilantro, and some spicy mayo! I haven’t been a fan of beets but here I loved it. Thanks for an awesome recipe!

The marinade for the beets is soo good! I was unsure I should boil the beets because I love roasted beets so much but it worked perfectly. I marinated the beets overnight and doubled the sauce recipe and added them to a poke bowl with rice. I also marinted daikon in a vietnamese dipping sauce and some cucumber and it was a hot! Cant wait to try more of your amazing recipes.

I was trepidatious about the recipe. I was lucky enough to have pre-cooked beets from Aldi freezer, and I didn’t love the marinade smell so I added some more soy sauce and gochujang sauce and it was fantastic. We don’t have poke restaurants in middle America. This was a fantastic compromise. Thanks!!!

I have never really tried beets very much but all of Slyvia's recipes are so phenomenal I decided to try this.  IT WAS SO GOOD!  I loved the marinade that gave the beets a surprising Asian twist. It was filling and such a different change for me.  Thank you for making healthy food SO delicious!

https://content.jwplatform.com/videos/Ite7havx.mp4

Beet Poke- a vegan twist on Hawaiian-style Poke made with steamed beets instead of fish, this marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals! Vegan and GF adaptable! Video

Beet Poke Video

Tuna-like baked &amp; grilled watermelon will make your tastebuds &amp; wallet happy! This thrifty Watermelon Poke Bowl recipe bursts with flavour!

Love This Spicy "Tuna" Watermelon Poke Bowl

mini seedless watermelon, cubed*

¼ cup tamari or soy sauce

tbsp rice vinegar

lemon juice (or lime juice)

½ tsp chilli garlic sauce garlic if you substitute)

tbsp sesame oil

tsp miso paste

seaweed snack sheets, crumbled

brown rice, cooked (1 ½

english cucumber, diced*

julienned carrot (2 medium carrots)*

avocado, cubed*

mango, cubed*

edamame

tbsp oil free mayo (or mayo of choice)

½ tsp chilli garlic sauce (or sub with sriracha sauce)

½ tsp sesame oil

To reserve your watermelon rind for jam, slice off and discard just the green peel of the watermelon. Then slice off the thick white rind and refrigerate, freeze, or turn it into jam right away! 

Cut your seedless watermelon in half lengthwise. Then slice each half into 1 ½ inch thick steaks and cube.

Place the watermelon cubes in a single layer on 1 or 2 baking trays lined with parchment paper or a silicone mat (the watermelon will let out juice that will caramelize as it bakes). Bake for 1 hour. 

Meanwhile, prepare the marinade. Combine the remaining ingredients in a dish or bowl large enough to hold your watermelon poke.

When the watermelon has finished baking, transfer the poke into the marinade. Cover the dish and marinate in the fridge for at least 2 hours. 

When ready to compile your poke bowls, heat a grill over medium heat. Lay the cubes of watermelon poke on the grill (reserving the marinade to season your rice) and grill for 3-5 minutes, stirring periodically to grill all sides.

Spoon cooked rice into bowls and season with some leftover marinade. Add cubed cucumber, julienned carrot, cubed mango, cubed avocado and sprinkle with toasted sesame seeds. Drizzle with spicy mayo and finish it off with your show-stopping watermelon poke!

https://www.youtube.com/watch?v=sKwhvHYMajc

Tuna-like baked & grilled watermelon will make your tastebuds & wallet happy! This thrifty Watermelon Poke Bowl recipe bursts with flavour and saves AT LEAST $10 CAD!

Recipe Links:
Spicy "Tuna" Watermelon Poke Bowl: https://tastythriftytimely.com/spicy-tuna-watermelon-poke-bowl-recipe/
Watermelon "Tuna" Steaks: https://tastythriftytimely.com/grilled-watermelon-tuna-steaks/
Homemade Spicy Mayo: https://tastythriftytimely.com/homemade-spicy-mayo-recipe-made-in-a-flash/
Favourite Watermelon Rind Fruit Sauce: https://tastythriftytimely.com/favourite-easy-fruit-sauce-watermelon-rind/

Visit our website for all our tasty, thrifty, timely recipes: https://tastythriftytimely.com/
Watch our video on How To Stock Your Pantry & What To Freeze: https://youtu.be/uKX7Y9Mj05M

Follow us on Instagram for more new recipes every week and tag us so we can see your tasty creations! https://www.instagram.com/tastythriftytimely/

Key Moments: 
0:00 Introduction
0:39 What is Poke?
1:03 Use Watermelon Rind For Tasty Fruit Sauce!
1:21 How To Slice Your Watermelon For "Tuna" Steaks And Poke
1:43 Baking Time And Temperature
1:58 Making The Marinade
2:28 Can You Skip The Baking Time?
2:59 Watermelon Post Baking 
3:20 Grill Your Watermelon "Tuna"
3:59 How To Make Homemade Spicy Mayo
4:17 How To Season The Rice For Poke Bowl
4:43 Building The Poke Bowl
5:12 Cost

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🍉 MIND-BLOWING Watermelon "Tuna" Poke Bowl Recipe!

Poke Bowls - made with your choice of ahi tuna or TOFU! Served over brown rice, soba or kelp noodles, with avocado, cucumber, radish and Citrus Ponzu Sauce! Vegan and Grain-free Adaptable!

How to Make a Poke Bowl! (Vegan Adaptable!)

brown rice

soba noodles

kelp noodles salad

cucumber or zucchini noodles

baby spinach greens

Shredded cabbage and carrots

ahi tuna

scallions, sliced thinly at a diagonal

cilantro

garlic clove, finely minced garlic

ginger paste

sesame seeds

honey

hijiki seaweed (optional)

garlic chili paste, or chili flakes.

rice wine vinegar

mirin

soy sauce

orange juice (half an orange)

lime juice

If cooking rice or noodles,start and cook according to directions on the stove.

Cut fish (or tofu- blotting extra well first) into ½- ¾ inch cubes. Place in a bowl. Add scallions, garlic,  ginger and sesame seeds.

Mix sesame oil, soy sauce and honey in a small bowl, then very gently mix with ahi to coat evenly. (If using tofu, you may need to add more soy and sesame oil -in equal portions- because tofu tends to soak the liquid up like a sponge.)

Make the quick ponzu sauce, combining ingredients in a small bowl.

Assemble bowls &#8211; Divide rice (or other base) among two bowls. Pile poke salad high in the center, and surround with your additional toppings (avocado, cucumber, radish, sprouts, etc)

Spoon the fresh ponzu sauce over the veggies and sprinkle with sesame seeds and chili threads (or flakes).

Loved this recipe!  For sure will be making this again!

The is the BEST POKE I've ever had! So healthy and tasty.

This was easy and turned out so good. Everyone enjoyed.

You must be a food genius!  This was absolutely divine!  Enjoyed it over some lettuce and seaweed.  So yummy!!!!

Made this last night and it was sooo delicious.  My husband said it was better than our favorite Poke restaurant in town. Thank you Sylvia for another outstanding recipe:)

https://content.jwplatform.com/videos/uH25gCpS.mp4

How to make a delicious, healthy Poke Bowl!  Made with your choice of ahi tuna or tofu!  Serve over brown rice or kelp noodles, with avocado, cucumber, radish and flavorful Citrus Ponzu Dressing. Vegan and GF adaptable! 

Ahi Poke Bowl 

Turn miso-ginger marinated watermelon into plant-based tuna to create this vegan poke bowl for a refreshing, healthy lunch.

Vegan Poke Bowl with Miso-Ginger Marinated Watermelon

rice vinegar (0.22)

sesame oil (0.12)

ginger (0.02)

chile-garlic paste (0.05)

miso paste (0.27)

black sesame seeds (0.03)

white sesame seeds (0.02)

watermelon,

vegan mayo (0.53)

Sriracha (0.06)

cooked white or brown rice (0.10)

cucumbers (0.05)

Matchstick carrots (0.08)

Avocado cubes (0.15)

(0.10)

Black & white sesame seeds (0.02)

Nori sheets, crumbled or sliced (0.03)

For the watermelon

Add soy sauce or tamari, ginger, chile-garlic paste, miso paste, rice vinegar, and sesame oil to a large dish or mixing bowl. Whisk together well, then add in watermelon cubes and stir to combine. Lastly, mix in sesame seeds, cover the dish, and let marinate in your fridge for 60-90 minutes.

For the sauce

In the meantime, mix together the vegan mayo and Sriracha in a small container. Cover and chill along with the watermelon.

To serve

When the watermelon is finished marinating, divide cooked rice between bowls, then top with watermelon cubes, avocado, carrots, cucumbers, radishes, and nori strips.  Drizzle with Sriracha mayo sauce and top with more sesame seeds. Enjoy!

Make this Vegan Poke Bowl for a tasty, wholesome meal done in under 1 hour! It's full of savory baked tofu, veggies and a delicious peanut sauce.

Vegan Poke Bowl

salt

black pepper

sriracha sauce

spring mix,

carrots,

cucumber, finely chopped

red cabbage, finely chopped

avocado, sliced

nori sheet, sliced thinly

green onions, sliced

soy sauce (or tamari for gluten-free option)

peanut butter

hot sauce

Preheat oven

to 375ºF. Lightly grease a baking sheet.

To a medium saucepan, add 2 1/4 cups water. Bring to a boil. Add rice, cover, and lower heat to simmer. Cook rice for 45 minutes; turn off heat and leave the lid on. Let sit for 10 minutes. When done, add rice vinegar, salt and pepper; stir.

Cut tofu into 1/2-inch cubes. In a medium bowl, add soy sauce, sriracha, lime juice and ginger; stir. Add tofu; stir to coat evenly. Place tofu on the baking sheet in a single layer. Bake for 25 minutes, until crispy.

To arrange each bowl, add 1 cup greens, 1/4 of the carrots, 1/4 of the cucumber, 1/2 cup red cabbage, 1/4 avocado, 1/4 of the nori, 1 tablespoon green onions and 1/2 tablespoon sesame seeds.

For the peanut sauce

In a small bowl, add all ingredients. Stir until smooth. Drizzle over poke bowls.

SO good!!! I make this a few times a month. this was my first recipe i used to make tofu myself--so easy and tasty. i double everything and use for easy meal prep! also not yelling- cant get caps to turn off! thanks emilie.

Vegan tofu poke bowls are the perfect plant-based meal-in-a-bowl. Start with a bed of brown rice and pile high with savory roasted tofu, tender beets, and lots of fresh vegetables. Then garnish with fresh avocado slices, gomasio, and a simple sesame soy dressing. It&#39;s earthy and rich, yet light and refreshing at the same time. It&#39;s the best thing and is perfect for meal prepping!

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