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Beet Poke Bowl with Marinated Beets

Beet poke bowl topped with avocado, tofu, vegetables, and spicy mayo drizzle
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Tasty beet poke bowl made with umami-rich marinated beets, rice, and fresh toppings. A light yet satisfying plant-based meal that’s easy to customize.

  • Author: George
  • Prep Time: 10 minutes
  • Marinating Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Main course
  • Method: Assemble
  • Cuisine: Asian
  • Diet: Vegan

Ingredients

Scale

For the marinated beet poke

  • 1 box cooked beets (8.8 oz / about 250 g, 3–4 beets), diced

  • 1 green onion, thinly sliced

  • 3 tablespoons soy sauce

  • 1 tablespoon mirin

  • 1 teaspoon sesame oil

  • 1 teaspoon rice wine vinegar

  • 1 tablespoon sesame seeds

For the poke bowl

  • 2½–3 cups cooked short-grain sushi rice (about ¾ cup cooked rice per bowl)

  • 1 cup sliced Persian or English cucumber

  • ½ cup diced red bell pepper

  • ½ cup diced yellow bell pepper

  • 1 cup cherry tomatoes, halved

  • 1 large avocado, sliced

  • 1 to 1½ cups teriyaki tofu, cubed (optional)

  • Nori flakes or shredded nori, to taste

Optional spicy mayo

  • 2 tablespoons vegan mayonnaise

  • 2 teaspoons sriracha (adjust to taste)

Instructions

  1. Marinate the beets
    In a bowl, combine the diced cooked beets, green onion, soy sauce, mirin, sesame oil, rice wine vinegar, and sesame seeds. Gently mix until evenly coated.
    Marinate for at least 15–20 minutes, or up to 12 hours in the refrigerator for deeper flavor.

  2. Prep bowl components
    While the beets marinate, prepare the rice and slice all vegetables and toppings.

  3. Assemble the poke bowls
    Divide rice between serving bowls. Arrange vegetables, avocado, and tofu (if using) around the bowl. Spoon the marinated beets on top and drizzle 1–2 tablespoons of the marinating liquid over each bowl for extra umami.

  4. Finish and serve
    Sprinkle with nori flakes. Drizzle with spicy mayo if using, and serve immediately.

Notes

  • Recipe update: This recipe was updated to enhance flavor by adding a small amount of sesame oil and rice wine vinegar to the beet marinade.

  • Use cooked beets: Store-bought, vacuum-packed cooked beets work best here and keep prep quick and mess-free.

  • Marinating time: Marinate the beets for at least 15–20 minutes for good flavor. You can marinate them up to 12 hours in the refrigerator for deeper umami, but longer marination may make the beets saltier and softer.

  • Don’t waste the marinade: Spoon a little of the beet marinade over the bowl when serving — it adds extra savory depth.

  • Best rice choice: Short-grain sushi rice holds up well in poke bowls, even without seasoning.

Find it online: https://www.myeclecticbites.com/vegan-marinated-beet-poke-bowl/