Beet Poke Bowl

Beet Poke Bowls -a delicious plant-based variation of traditional Hawaiian poke bowls. Boiled beets flavored with a flavorful coconut aminos and sesame oil based marinade served over a bowl of rice, noodles or salad. Vegan and paleo/Whole30 adaptable.

beet poke salad bowl

Never in my life did I imagine I would enjoy eating raw chunks of fish but living in Hawaii for 5 years surprisingly made me a HUGE poke fan. It grew on me and I was addicted.

On the mainland, poke recipes and dishes were really starting to take off which lead to many creative variations including vegan poke made from tofu or beets.

I was intrigued by a plant-based poke bowl, so I created my own and it worked! Fork-tender chunks of marinated beets inspired by the flavors of classic poke. YUM.

💭 What Is Poke?

This excerpt I grabbed from Wikipedia explains it well:

“Poke is diced raw fish served either as an appetizer or as a main course and is one of the main dishes of Native Hawaiian cuisine. Traditional forms are aku and heʻe. Heʻe poke is usually called by its Japanese name Tako Poke, except in places like the island of Niʻihau where the Hawaiian language is spoken.”

Wikipedia

So what is beet poke?

Cooked beets are used in place of raw fish. The beets are boiled or steamed and then marinated in a mixture of sesame oil, soy sauce OR cocount aminos (for gluten-free, paleo & Whole30), ginger and rice vinegar and topped with shredded nori sheets. 

The succulent chunks of beet poke can be served on top of a salad, rice or noodles.

🌟 Recipe Highlights

If you don’t eat fish or are looking for a different way to cook beets, look no further. Beets are a great substitute for tuna or salmon.

Cooked and marinated beets amazingly have the same flavor and texture as traditional poke and they’re so easy to make.

This recipe is inherently vegan, and if you use coconut aminos it’s also gluten-free, paleo and Whole30! Served chilled, beet poke bowls are a great a dish to enjoy during the summer.

🥘 Ingredients You’ll Need

  • Beets – are an earthy root vegetable loaded with essential nutrients and fiber.
  • FOR THE MARINADE:
  • Coconut Aminos or Soy Sauce – Both are sweet and salty. For paleo/Whole30 purposes use coconut aminos.
  • Sesame Oil – builds on the flavor of the poke marinade.
  • Grated Ginger – adds sweet, peppery flavor to the marinade.
  • Rice Vinegar – adds subtle sweetness and balances out all of the flavors.

BOWL INGREDIENTS – use the listed ingredients to being building your bowl:

  • Mixed Greens
  • Avocado 
  • Sesame Seeds 
  • Sushi Nori

🥣 How To Make Beet Poke Bowls

How to cook beets for beet poke:

1️⃣ Prep beets. In a medium-sized pot, bring 3 quarts of water to a boil. While the water is heating up, peel and chop beets into 1/2 inch pieces.

2️⃣ Cook beets. Add beets to pot and boil for 10 minutes or until cooked through but still firm. Run beets under cold water. Drain well. Store in fridge until chilled and drained.

How to make a beet poke bowl:

1️⃣ Make marinade. In a medium bowl, add coconut aminos (or soy sauce), sesame oil, grated ginger and rice vinegar. Whisk together well.

2️⃣ Assemble. Next add drained and chilled beets to the bowl and gently toss with marinade. Layer marinated poke on a bed of greens topped with avocado slices, sesame seeds and toasted nori.

🍽 How To Serve

These delicate and delicious morsels of beet can be served as an appetizer, snack or meal.

For a hearty Vegan meal, serve beet poke with sushi rice or chilled noodles. You could even use it as the raw fish component in vegan sushi rolls.

To enjoy on Whole30, serve beet poke with cooked and chilled cauliflower rice or over a huge salad.

🔀 Flavor Variations

These healthy bowls are loaded with flavor but you can never have enough. Try these variations:

  • Spice things up. Add red pepper flakes, hot chili sauce, sriracha, etc to the marinade.
  • Add texture. Try sprinkled with sliced green onions or furiake.
  • Load your beet poke bowl up with a variety of fresh vegetables like carrots, radish, bean sprouts or throw in some beans like edamame or garbanzo.

🔁  Storing & Freezing

Wrap beet poke tightly in plastic wrap and then store in a sealed container in the fridge for 3 to 5 days.

To freeze cooked beets, lay them out on a baking sheet, freeze solid and then store in a sealed bag in the freezer for 10 to 12 months. Thaw and marinade before serving.

❔ FAQ

Can I use golden beets? 

Yes! Golden beets are great. They have a slightly different flavor that could be more mild or sweet depending on how ripe it is. Keep in mind that if you use golden beets AND red beets, the color of the red beets will bleed onto the golden beets and will change the color. 

Can I buy cooked beets?

While you can technically buy pre-cooked beets for this recipe, I don’t recommend it as they tend to be too over cooked for poke purposes.

When should I add avocado to beet poke?

Add avocado to beet poke bowl after the beet is marinated and on top of whatever base you choose. Mixing it all together will bruise the avocado.

Should I use soy sauce or coconut aminos?

Traditionally, poke is made with soy sauce but as a great soy-free, gluten-free and paleo alternative, you can use coconut aminos as a substitute.

More Easy Vegan Recipes

Easy Buffalo Dip
Crispy Air Fryer Chickpeas
Vegan Red Beans and Rice
Vegan Carrot Ginger Soup

Beet Poke Salad Bowl

👩🏻‍🍳 Did You Enjoy This Recipe? 💗

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beet poke salad bowl

Beet Poke Salad Bowl

This beet poke salad bowl is an easy way to make vegetarian or vegan poke with simple flavors from sesame and coconut aminos and can be served over salad, rice or a bowl of noodles.
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 159kcal

Ingredients

  • 1 pound Raw Beets
  • 4-6 cups Mixed Greens
  • 1 Avocado sliced
  • 1 tbsp Sesame Seeds
  • 1 sheet [Sushi Nori] cut into strips

Poke Marinade

Instructions

  • Boil 3 quarts water in a medium sized pot. While water is heating up, peel beets and chop into even ½ inch cubes. Add chopped beets and boil for 10 minutes. Beets should be cooked but still have a crunch and not be mushy or over cooked. Run beets under cold water, add to bowl and let drain in fridge until fully cooled.
  • In a medium bowl, add: coconut aminos, sesame oil, grated ginger and rice vinegar and whisk together until fully combined.
  • Once beets are fully cooled, drain thoroughly and toss with poke marinade. Add beet poke on a bed of greens and top with avocado slices, sesames seeds and toasted nori strips.

Nutrition

Serving: 1cup | Calories: 159kcal

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3 Comments

    1. YESSS! This is honestly one of the only ways I enjoy beets! Your kind review is appreciated! -Krista (Team Thyme & JOY)

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