Poke bowls are usually made with raw fish, seasoned to perfection, served with rice, vegetables, seaweed and a drizzle of spicy mayo. This unique spin on a classic dish is made with roasted & marinated beets! The flavor is delicious, and this beet poke is super easy to make ahead of time. And be sure to also try my watermelon poke!
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.
While I generally have no fear eating raw fish from a restaurant or food cart, I'm nervous to prepare it at home. Which I think this is a common stumbling block for home cooks.
So to enjoy the flavors of poke without needing to prepare raw fish, I've developed this super easy poke recipe for beginner home cooks!
Looking for more beet recipes to celebrate this flavorful veggie? Try my oven roasted roasted vegetables or creamy beet ravioli with goat cheese.
Traditional poke marinade is usually made from soy sauce or shoyu, sesame oil, and green onions. It allows the flavors of the fish to be showcased, without too many extra ingredients overpowering it.
I added a few additional seasonings including rice vinegar and lime juice to make sure it tastes savory, since roasted beets are naturally sweet.
Why You'll Love Beet Poke
- It's a fun way to try the flavors of Hawaiian poke without fish.
- If you have an abundance of fresh beets from your garden or your visit to Shrute Farms, make beet poke bowls!
- You only have to marinate the beets for one hour before they're ready to be devoured. Or for a stronger flavor, marinate them longer.
Ingredients
- Beets - Replaces raw fish in this veggie version of poke.
- Soy sauce - Adds a salty, umami flavor. You can substitute Bragg liquid aminos.
- 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 marinated beet poke bowl. But feel free to get creative and substitute your favorite flavors.
How to Make Recipe
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 cooked 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, thinly sliced 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 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!!
Tips for Roasting Beets
- Wrapping the beets in aluminum foil helps them retain heat and moisture as they bake in the oven. It also catches any liquid that may leak out as it cooks.
- Clean your vegetable peeler, knife, and cutting board as soon as you're done chopping your beets so it doesn't get stained.
- You'll know once the beets are done cooking when a fork easily pierces through them. You want them tender and cooked all the way through, not crunchy.
Storing
Store leftover beet poke in an airtight container in the fridge for 3 to 4 days. It's great for lunch or dinner. Or pack it in a cooler to take to a picnic or potluck!
Recipe FAQ's
What is Hawaiian poke?
Hawaiian poke is traditionally made with small cubed reef fish marinated and eaten raw. Today, you can find hundreds of poke variations throughout Hawaii and around the world.
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 variations of poke bowls with beets, tofu, avocado, or watermelon poke.
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.
More Easy Dinner Recipes
Looking for similar easy weeknight dinner recipes? Try these:
Marinated Beet Poke
Ingredients
- 1 pound beets
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice freshly squeezed
- 1 teaspoon rice vinegar
- 2 green onions, diced
- ½ teaspoon minced ginger
- 2 cups shelled edamame
- 4 cups cooked white rice (sushi rice is best)
- spicy mayo or siracha (for topping)
Instructions
- Wrap the beets individually 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!!
Notes
- Wrapping the beets in aluminum foil helps them retain heat and moisture as they bake in the oven. It also catches any potential liquid that may leak out as it cooks.
- Clean your vegetable peeler, knife, and cutting board as soon as you're done chopping your beets so it doesn't stain.
- You'll know once the beets are done cooking when a fork easily pierces through them. You want them tender and cooked all the way through, not crunchy.
I'm eggcited to hear from you :)