Delicious Vegan Poke Bowls made steamed beets instead of fish, this marinated beet salad can be made ahead and served over rice, greens or noodles. Vegan and GF adaptable! Includes a Video.
Looking for more? Check out our 20+ Easy, Delicious Beet Recipes.
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Beets are diced and steamed and tossed in the most delicious Poke Marinade- then tossed with scallions and cilantro. As the beets marinate in the fridge they become more and more flavorful. Use the Beet Poke Salad over rice, your favorite grain, greens or as you see here over buckwheat soba noodles. Add sesame seeds, nuts, avocado, radishes, or any crunchy veggie you have on hand to create a delicious Vegan Poke Bowl!
What is Poke?
Poke (pronounced po-kay) is a raw, marinated, seafood salad that originates from Hawaii. Poke refers to the way fish is cut into “chunks”. Many varieties of poke exist today with different fish, flavors of marinades and ways of serving.
Today we are making a vegan version of Hawaii’s most popular dish, using Beets instead of fish!
Watch How to Make vegan Poke bowl | 60-second Video
To save time, just give beets a good washing and trim the rough ends, and forgo peeling them. Cut into ½ inch cubes and steam in salted water for 15-20 minutes.
Poke Marinate Ingredients:
- Tamari or soy sauce (or GF Braggs liquid aminos)
- Sesame oil
- Rice vinegar
- Grated ginger
- Lime juice
- honey ( or maple syrup or sugar)
- chili flakes (optional)
While they are simmering make the delicious Poke Marinade.
Toss in the marinade with the steamed beets and when cooled add the fresh cilantro and scallions.
Toss and refrigerate the Beet Poke Salad until ready to use. As this marinates, the beets will soak up all the lovely flavor. Use the extra marinade in the bowl to spoon over rice or noodles or greens.
This will keep 3-4 days in the fridge, perfect for mid-week lunches.
It’s also an easy, packable salad, perfect for potlucks and gatherings.
Today we’re serving it over soba noodles, dressing with a little of the Poke Marinade. Feel free to add seaweed, dulse flakes, or even shredded toasted nori for a hint of the sea.
Top your vegan salad with your favorite veggies and prepare to be delighted. Not only beautiful and vibrant in color, the flavors are lovely.
Beets are rich in vitamins and minerals and low in calories and fat. They help stabilize blood pressure and help fight inflammation.
Another great recipe created by Tonia.
Have a happy sunny week!
xoxo
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Vegan Poke Bowls (Beet Poke)
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 4 1x
- Category: vegan, salad,
- Method: stove-top
- Cuisine: Hawaiian
- Diet: Vegan
Description
Vegan Poke Bowls made with poke beets instead of fish, this delicious marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals!
Ingredients
- 3 cups beets, cut into 1/2 inch cubes ( washed, rough ends trimmed, no need to peel) about 1 – 1 1/4 lbs or two large beets.
- 1/2 teaspoon sea salt
- 1 cup water
- 2–3 scallions, chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons sesame seeds, toasted
- Shredded Nori or dulse seaweed flakes (optional)
Poke Marinade
- 1 tablespoon tamari or soy sauce ( or GF Braggs liquid aminos)
- 1 1/2 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 1/2 teaspoons grated ginger
- 2 teaspoon lime
- 2–3 teaspoons maple syrup or sugar or honey (adjust to taste)
- 1/4 teaspoon 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.
Notes
Beets vary in sweetness. Feel free to adjust maple syrup to your taste.
Nutrition
- Serving Size: ¾ cup
- Calories: 135
- Sugar: 10.3 g
- Sodium: 305 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 15.1 g
- Fiber: 3.6 g
- Protein: 2.9 g
- Cholesterol: 0 mg
This recipe is so delicious, I love making extra to have for lunch. Thank you free a great recipe!
Glad you like this one Lacey!
This was excellent, I made it with sushi rice which really elevated it!
Nice, so glad you enjoyed!
We love, love, love this recipe. It is the perfect blend of flavors although I did not include the maple syrup. Five stars!
After having beet poke in Hawaii a few years back I was itching to dupe, and I’m so glad I found this recipe because it’s spot on everytime! I usually 2x or 3x the recipe to have enough for lunches. I compose my bowls with the beet poke, rice, Persian cucumbers, avocado, edamame, pickled red onions and some sirracha mayo.
Sounds perfect Kalie, so glad you are enjoying!
I love this recipe! I’ve never done much with beets, but this is delicious. What caught my eye was the beautiful photos in my email, and the recipe sure lives up to the photos! Thanks so much.
Great to hear Jude!
This is a such a nice alternative to fish poke, which I love but my husband doesn’t eat. We really enjoyed this one. I was lazy about the beets and used the organic marinated beets from the market, but next time I will try making them myself.
Great Ana!
Made this recipe tonight for my vegan family and it was absolutely incredible. I served mine with some Sesame Sriracha Vegenaise, raw veggies & rice noodles and it was beyond amazing! I’m definitely making this again and again. Delicious bowl! My vegan preschoolers loved that their noodles were pink because of the beets 🙂 5 stars definitely earned.
Awesome to hear Hannah! Yay for pink noodles!
This is genius! I loved it!
Glad you enjoyed this Maria!
I’ve been making my own version of beets this way for years! You can take it a step farther by making the beets by roasting in the over whole, slicing into thick slices, and then marinating overnight. Before you’re ready to assemble your bowls, throw the slices on a hot grill long enough to get a good sear. This adds a smoky layer of flavor that is divine. You can then dice and use in poke bowls or roll into sushi maki. So good!
Love the grilling idea! Brilliant!
I have never really tried beets very much but all of Slyvia’s recipes are so phenomenal I decided to try this. IT WAS SO GOOD! I loved the marinade that gave the beets a surprising Asian twist. It was filling and such a different change for me. Thank you for making healthy food SO delicious!
Glad you liked this one! One of Tonia’s recipes. 🙂
Excellent! Delicious!