Have you tried a poke bowl before? Raw fish, seasoned to perfection with rice and usually some form of vegetables, seaweed and a drizzle of spicy mayo. I fell in love with poke bowls when I visited Hawaii and I haven’t been able to get them out of my head ever since. But while I generally have no fear eating raw fish from a restaurant or food court, I’m nervous to prepare it at home. You can buy sushi-grade fish at the store, which is safe to consume raw. But do I trust my own culinary skills? Hmm… 🤔 So I came up with a solution: vegan poke bowl with beets!!
Hawaii’s traditional form of poke is made with raw fish. But I was first introduced to beet poke on the island of Oahu at Farm to Barn. It’s a cute red barn on the North Shore that serves plant-forward food and freshly squeezed juice.
Looking for more beet recipes to amp up your intake of fiber, vitamins and minerals? Try breakfast in bed with roasted beets and potatoes, beet mujadara based on the traditional dish from the Levant region, or vegan baked donuts dyed pink with beets!
Traditional poke allows the flavors of the raw fish to be showcased, without too many extra ingredients overpowering it. Poke marinade is usually made from soy sauce or shoyu, sesame oil, and green onions. I added a few additional seasonings including rice vinegar and lime juice to this vegan poke made with beets, to make sure it’s savory and delicious.
Why You Should Make This Recipe
- It’s a fun way to try the flavors of Hawaiian poke with a vegan twist
- If you have an abundance of beets from your garden or your visit to Shrute Farms, make beet poke!
- Beets are a great way to add more fiber to your diet along with vitamins, folate, and nitrates that can lower blood pressure.
- You only have to marinate the beets for about an hour and then they’re ready to devour!
Beets – Replaces raw fish in this vegan version of poke
Soy sauce – Adds a salty, umami flavor. Substitute Bragg liquid aminos to keep this dish gluten-free.
Sesame oil – Adds a slightly nutty, toasted flavor.
Green onions – Add a pop of fresh, crisp texture.
Rice vinegar – Adds a bright and slightly sweet flavor.
Lime juice – Adds a kick of citrus.
Ginger – Adds a kick of sweet-and-spicy flavor.
Rice, edamame, siracha, black sesame seeds – These are my suggested mix-ins for your vegan poke bowl. But feel free to get creative and substitute your favorite flavors.
How to Make a Vegan Poke Bowl with Beets
Roast the beets: Wrap two to three beets at a time in aluminum foil. Roast in the oven at 400°F for 1 hour, until the beets are easily pierced with a fork.
Peel the beets: Let the beets cool to room temperature, then peel them. Sometimes you can remove the peels just with your fingers.
Pro Tip: Roast the beets the night before you want to make beet poke, then allow them to cool on the counter overnight. Peel them in the morning and prepare your vegan poke!
Chop the beets: Chop the roasted and peeled beets into bite-sized chunks. Set aside in a large mixing bowl.
Mix the sauce: In a small bowl, combine the soy sauce, sesame oil, green onions, rice vinegar, lime juice and minced ginger.
Marinate the beets: Pour the sauce over the chopped beets and give it a good stir. Cover the bowl with plastic cling wrap and store in the fridge for at least 1 hour, or overnight.
Serve & enjoy: To serve, plate your beet poke with rice and edamame topped with siracha and black sesame seeds. Enjoy!!
What is Hawaiian poke?
“Poke” in Hawaiian means “cut into chunks”. Hawaiian poke is traditionally made with small cubed reef fish marinated and eaten raw. Today, you can find hundreds of poke variations throughout Hawaii.
How do you pronounce poke?
According to the internet, poke is pronounced poh-kay. But I’m sure it’s like “lychee” or “data” – if you pronounce it a little differently, people will still know what you mean. 😉
Is there poke without fish?
Traditional poke is made with small chunks of raw fish. But you can make vegan poke without any fish at all. You can substitute the fish with beets, tofu, avocado, or watermelon (see photos below!)
Are poke bowls okay to eat the next day?
If you have a vegan poke bowl with beets, you can store it in an airtight container in the fridge for several days. But if you have poke with raw fish, it’s best to eat it the same day for the best flavor and texture.
Vegan Poke Bowl with Beets
- 3 small to medium beets
- 1 Tbsp soy sauce
- 1 Tbsp sesame oil
- 1 Tbsp lime juice
- 1 tsp rice vinegar
- 2 green onions, diced
- ½ tsp minced ginger
- 2 cups edamame
- 4 cups cooked white rice (sushi rice is best)
- spicy mayo or siracha, for topping
- Wrap two to three beets at a time in aluminum foil. Roast in the oven at 400°F for 1 hour, until the beets are easily pierced with a fork.
- Let the beets cool to room temperature, then peel them. Sometimes the peel can be removed just with your fingers.
- Chop the roasted and peeled beets into bite-sized chunks. Set aside in a large mixing bowl.
- In a small bowl, combine the soy sauce, sesame oil, green onions, rice vinegar, lime juice and minced ginger.
- Pour the sauce over the chopped beets and give it a good stir. Cover the bowl with plastic cling wrap and store in the fridge for at least 1 hour, or overnight.
- To serve, plate your beet poke with rice and edamame topped with siracha and black sesame seeds. Enjoy!!