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
I was trepidatious about the recipe. I was lucky enough to have pre-cooked beets from Aldi freezer, and I didn’t love the marinade smell so I added some more soy sauce and gochujang sauce and it was fantastic. We don’t have poke restaurants in middle America. This was a fantastic compromise. Thanks!!!
The marinade for the beets is soo good! I was unsure I should boil the beets because I love roasted beets so much but it worked perfectly. I marinated the beets overnight and doubled the sauce recipe and added them to a poke bowl with rice. I also marinted daikon in a vietnamese dipping sauce and some cucumber and it was a hot! Cant wait to try more of your amazing recipes.
Awesome Beth! Glad you liked this one!
I made this with a couple of twists on the poke marinade (added sriracha for a kick). This is so good! So easy! I made it with brown rice and added edamame, seaweed salad, avocado, jalapeños, cilantro, and some spicy mayo! I haven’t been a fan of beets but here I loved it. Thanks for an awesome recipe!
Great to hear and glad you liked it!
This is so delicious! I made this over buckwheat soba and topped with scallions, sesame seeds, and furikake for a light supper. I can’t believe how yummy the beets tasted. Thank you again!
Thanks Dianne, glad you liked it!
YUM! I made this last weekend and served it over soba noodles- just like the picture plus cucumber. Next time I will double the batch so there are left overs! Really delicious.😊
thanks Tyler!
Our family loves beets and poke so putting them together here is genius!
It’s very good! Easy to make. Thank you for this wonderful recipe! It will become a staple in our vegan household!
Hi, your instructions say to mix the beets with the marinade and later says to pour the marinade over the rice, noodles or greens and then add the beets. How much of the marinade do you recommend should be used over the beets when they’re cooled?
Place all the marinade over the beets. Then just spoon some out the beet bowl for the greens. Hopefully that makes sense.
Can you use store bought prepared cooked beetroot?
Yes, I think that would be fine!
Excellent flavors!
Love this! Such a great way to use beets from farmers market!
so good
Love!!
Yum! This was so fabulously tasty. I made it to add to a sushi bowl with the steamed beet tops, roasted shiitakes, cucumbers, avocado and served it over brown rice. Heavenly! Thank you for the great recipe. ?
Beautiful colors and tasty. Perfect for light midweek lunches. I made it with gold beets and served it on the top of the beet tops (which I wilted slightly). We ate it with carrots, avocado, Persian cucumbers and a sprinkling of sesame seeds.
My daughter made this for us…SOOOOoooooo good….I can’t get enough!
Made this tonight, was delicious. Thank you so much
My daughters don’t like beets, no matter which recipe I try. So I didn’t know if I would try these poke beets. But they do love Poke Bowls, so I thought, what the hack I’ll give it a try. And it turned out a big success. I combined it with sushi rice and a salat with wakame, avocado, oyster mushrooms and broccoli. My eldest even ate the leftover beets for breakfast!!! If I could give this recipe a six I would! Everyone: eat this!!!
Awesome! I’m so glad you risked it and tried it! Glad you and your daughters enjoyed!
Beets are simmering and marinade made. I know this will be delicious! Did you serve the sushi rice warm? And were the beets chilled?
Tradionally Poke is served chilled with chilled rice. But no rules here…do what feels best!
Loved this – can hardly wait to make it again!
Happy you enjoyed it!!!
Delicious recipe, easy and flavorful! I made it with buckwheat noodles, so yummy!
This was fantastic, even though I only marinated the beets for about a minute.
This dish is easy and divine! Feasting at Home is my officially my favorite food blog. Every recipe I’ve tried is reliably good and surprising in some way. Thank you!
Yay! I love hearing that! So glad you are enjoying!
Thanks for sharing this! We had beet poke while in Hawaii last fall and it was LOVELY! Looking forward to trying it out!
Awesome! let us know what you think!
Hi there, In the recipe it says forgo peeling the beets, etc. Does the skin on the beets come off readily after you steam the beets in saltwater?
The skins can stay on, they are edible and get very tender after simmering, also full of nutrients. You are also welcome to peel them before dicing if you prefer.
I have made this and it is absolutely delicious .Soooo good?
Great to hear!