Beet Poke Bowl
Course: LunchCuisine: AmericanDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
15
minutesCalories
545
kcalPerfect Summer recipe. Light and refreshing.
Ingredients
1 cup dry brown rice, cooked in vegetable broth
6 beets, peeled and cubed
1 cucumber, seeded and diced
1/4 cup rice vinegar
1 tsp maple syrup
1 tsp sesame seeds (optional)
1/4 cup coconut aminos
2 tbsp sriracha
1 avocado, sliced
4 radishes, sliced
4 seaweed sheets
4 scallions, chopped
1 cup micro greens or bag favorite salad greens
1/2 lime for squeezing on the top at the end
More coconut aminos for eating
Preparation
- Cook brown rice according to instructions on package but cook in vegetable broth for additional flavor.
- Boil beets until they are fork-tender.
- While the beets are boiling, mix cucumber, rice vinegar, maple syrup, and sesame seeds. Let sit in the fridge while everything else comes together.
- Once the beets have steamed, add them to a bowl with the coconut aminos and the sriracha . Mix well and let marinate for at least 15 minutes.
- Add rice to a bowl, top with beets, cucumbers, avocado, radish, scallions, and seaweed sheets!
- Enjoy immediately or store ingredients separately to enjoy poke all week!
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