vegan poke bowl

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

This Vegan Poke Bowl with crispy tofu and creamy Tahini Sauce is a simple recipe that’s healthy, gluten-free, customizable and so delicious! Add your favorite variety of rice or even noodles, colorful crunchy vegetables, and tofu, edamame beans or chickpeas for plant-based protein, you’ll have the perfect satisfying rainbow bowl for lunch or dinner!

Vegan Poke Bowl with Tahini Sauce

Jasmine rice

water (360 ml)

salt

Recipe crispy tofu (or sub crispy chickpeas, *see instruction)

cucumber (diced)

purple cabbage (shredded (135 g))

radishes (sliced)

green onions (optional)

carrot lox (or 2 large julienned carrots)

edamame (155 g)

avocado (diced)

tahini (or sub peanut butter

garlic (minced)

tsp fresh ginger (grated (optional))

tsp miso paste (optional)

maple syrup

tbsp rice vinegar

tbsp tamari (or soy sauce)

tsp sriracha (optional to taste)

water (to desired consistency)

sesame seeds

lemons (or limes)

jalapeños (sliced)

herbs (e.g. cilantro or Thai basil)

*Tip: I like to prep some rice, carrot lox, tahini sauce, and crispy tofu at the beginning of the week to make poke bowl variations throughout the week for a quick lunch!

Add the rice, and water to a pot (or rice cooker) and bring it to a boil. Reduce heat to low, cover, and simmer for 15 minutes, until all of the water is absorbed. Remove from the heat and allow to steam for 10 minutes with the lid on. Add the salt, fluff with a fork, and set aside.

Rice:

In the meantime, prepare the crispy tofu according to this recipe. (Alternatively, prepare crispy chickpeas according to this recipe.)

Tofu:

Dice the cucumber, shred the cabbage with a Mandoline, and slice the radishes and green onions. If you don’t have carrot lox on hand, cut 2 large carrots into ribbons, using a vegetable peeler or julienne. Also, thaw the edamame as per package instructions and dice the avocado.

Vegetables:

Blend all ingredients for the tahini sauce in a blender until smooth. Add water to your desired consistency. (Alternatively, serve your poke bowl with peanut sauce).

Tahini Sauce:

Divide the rice between 4 bowls. Then assemble all prepared veggies, and crispy tofu onto the rice as shown in the step-by-step photos above.

Top with avocado, sesame seeds, jalapeños, and herbs as desired. Serve with tahini sauce and lemon or lime wedges on the side.

Enjoy!

Assemble the poke bowl:

Here's how to make a vegan poke bowl! You'll be surprised at how much flavor comes from marinaded beet poke, colorful veggies and spicy mayo.

Vegan Poke Bowl

beets (or pre-cooked beets, as a time saver*)

soy sauce

garlic clove, grated

ginger, grated

green onion

short grain white rice or brown rice

edamame (thawed)

green onions

radishes

avocado

carrots

Spicy Mayo, for drizzling (use lime juice instead of hot sauce

For the garnish: Toasted sesame seeds, microgreens or sprouts (optional)

Cook the beets*

Use How to Boil Beets (takes about 40 minutes total) or Instant Pot Beets (takes 25 minutes). Peel the beets according to the recipe, then slice them into 1/2-inch cubes.

Make the rice: 

Make the rice on the stovetop or in an Instant Pot. When it&#8217;s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)

Season the beets

When they&#8217;re cooked, place the beets in a bowl and stir together the soy sauce, toasted sesame oil, grated garlic, ginger, minced green onion, and kosher salt.

Prepare the veggies

Thinly slice the green onions and radishes. Slice the avocado. Julienne the carrots (or peel strips with a veggie peeler). Sprinkle all the veggies with salt.

Serve

Place the veggies and rice in a bowl. Top with the beet poke and garnish the poke with sesame seeds. Drizzle with Spicy Mayo and serve.

I try to cook vegetarian food for my kids as much as possible. I often get mixed feedback from them. They loved this recipe! Even the 5 year old asked for seconds! Thanks for a great recipe, and also for the cooking beets in the instant pot tip! Much appreciated!

So very good!! I used my instant pot for both the beets and rice which made things quite easy and quick. While we were enjoying this, I commented that if I had ordered this in a restaurant I would be quite happy!!

I'm dying to know what that beautiful plant is on the plat in your picture. I dont recognize it at all and it doesn't seem to be in your ingredients. Is it a garnish? The one im referring to is the thinly sliced, green edged circles, with purple tyedye vibes in the middle. Thank you!

You mentioned beets not having protein. I used to worry about protein until I discovered that all the things I dont consider "a protein" have quite a bit. Beets are 14% protein per calorie. As a part of my 2000 calories a day, 14% protein amounts to 70 grams. Thats plenty. This looks really good. We'll give it a try.

Plant-based vegan poke bowls are easy to make and much cheaper at home than at a restaurant. Make your own creative concoction or try this one; you will love it.

tofu

tamari (coconut aminos, or soy sauce)

Tablespoon rice vinegar or lime juice

garlic (smashed and finely chopped or finely grated)

ginger (peeled and finely chopped or grated)

Tablespoons miso paste

Tablespoons rice vinegar

Tamari sauce

1- inch piece of ginger (peeled and minced)

garlic

Sprinkle of red pepper chili flakes (optional)

Strips of Roasted Seaweed

Black sesame seeds

brown rice

lettuce

red pepper

pickled red onions

cucumber

carrots (shredded)

kimchi (squeezed and drained)

Pre-heat oven to 350 degrees

Follow directions for pressing tofu The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet, Baking, or Cooking in a Skillet.

Cut into 1/2 inch cubes.

BAKING METHOD:

First, to grill the perfect tofu on the grill, pre-heat the grill to medium or 400 degrees.

Then, arrange the tofu directly on the grill for a total of 20 minutes, flipping four times to get the pretty grill marks.

Next, I return the tofu to the container to soak up more marinade.

At this point, you have two choices; cut it in cubes now and use it, or put it in the refrigerator until ready to eat.

GRILLING METHOD

Blend all ingredients in a high-speed blender

Pour marinade over tofu in a storage container or plastic bag and seal and refrigerate for at least 30 minutes. I marinate mine overnight.

TOFU MARINADE

Prepare a baking sheet with parchment paper or a Silicone Baking Mat.

Drain excess marinade into a different container

Bake tofu for 15 minutes, turn it over with a spatula and cook for another 15 minutes.

Remove from the oven and let cool slightly.

Then,  put the cooked tofu back into the container with the excess marinade.

Toss

Place tofu in the center, not op of the rice

COOKING TOFU

In a high-speed blender, blend all the ingredients.

Drizzle over salad, tofu, and rice

MISO DRESSING FOR THE VEGAN POKE BOWL

Top with cut strips of  Roasted Seaweed. Or you can cut a Nori sheet of seaweed.

Sprinkle the bowl with black sesame seeds

GARNISH

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.

black pepper

sriracha sauce

lime juice

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.

Top 5 vegan poke bowl recipes from across the web

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Vegan Poke Bowl with Tahini Sauce

Vegan Poke Bowl

Vegan Poke Bowl

Vegan Poke Bowl

Top 5 vegan poke bowl recipes from across the web

The most viewed vegan poke bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beet Poke Bowls

Vegan Poke Bowl with Tahini Sauce

Vegan Poke Bowl

Vegan Poke Bowl

Vegan Poke Bowl

The most viewed vegan poke bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine