Beet Poke Bowl

vegan poke

Beet Poke Bowl

0 from 0 votes
Recipe by Sagen Jackson Course: LunchCuisine: AmericanDifficulty: Medium


Prep time


Cooking time





Perfect Summer recipe. Light and refreshing.


  • 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


  • 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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