The Beet Poke Bowl is a vibrant, plant-based twist on the traditional Hawaiian poke bowl. Inspired by the islands’ love for fresh, marinated seafood, this version swaps in tender, marinated beets for a colourful and nutritious alternative—packed with umami flavour and served over rice with fresh veggies, seaweed, and sesame seeds. A modern, vegan take on a Hawaiian classic!
Beet Poke Bowl
The Beet Poke Bowl is a vibrant, plant-based twist on the traditional Hawaiian poke bowl. Inspired by the islands’ love for fresh, marinated seafood, this version swaps in tender, marinated beets for a colourful and nutritious alternative—packed with umami flavour and served over rice with fresh veggies, seaweed, and sesame seeds. A modern, vegan take on a Hawaiian classic!
Ingredients
- 1lb Gwillimdale Beets cut into 1/2" cubes
- 1 cup Water
- 1/2 tsp Sea Salt
- 1/4 cup Cilantro chopped
- 2-3 Scallions chopped
- 2 tbsp Sesame seeds
- Shredded Seaweed flakes optional
Poke Marinade
- 1 1/2 tbsp Sesame oil
- 1 tbsp Tamari or Soy sauce
- 1 tbsp Rice vinegar
- 2-3 tsp Maple syrup
- 2 tsp Lime
- 1 1/2 tsp Grated ginger
- 1/4 tsp Chili flakes optional
Serve over rice, greens or soba noodles with any or all of the following: avocado, radish, cucumber, carrots, snap peas, edamame, sprouts, nuts or seeds, seaweed.
Instructions
- 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.