Name: Beet Poke Bowls
Prep time: 25 min
Cook time: 59 min
Total time: 85 min
Yield: 4 servings
Ingredients: 3 large beets; 2 tbsp olive oil; 0.25 cup soy sauce ((low sodium)); 1 tbsp rice vinegar ((seasoned)); 2 tbsp lime juice (fresh); 2 tsp sesame oil; 0.5 tsp red chili flakes; 2.5 cup cooked sushi rice ((or brown/white rice)); 2.5 null radishes ((thinly sliced)); 1 null avocado ((sliced or chopped)); 1.5 cup sliced cucumber; 1.5 cup peeled and diced mango; 2 null green onions ((sliced)); 1.5 cup frozen edamame ((steamed)); null null sesame seeds ((for garnish)); null null pickled ginger; 0.25 cup vegan mayo; 2 tsp wasabi paste; 1 tbsp lemon juice (fresh); 0.5 tsp sesame oil; 1 tsp agave

Instructions

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1

Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
2

Clean the beets (3 large), peel and cut off the tops and bottoms. Dice into small cubes (0.5 inch) and place on the prepared baking sheet.
3

Drizzle the [beets] with olive oil (2 tbsp) and toss to coat. Roast in the oven for 25-30 minutes, until tender. Remove from oven.
4

In a medium bowl (large enough to hold the [beets]), whisk together the soy sauce (0.25 cup), rice vinegar (1 tbsp), lime juice (2 tbsp), sesame oil (2 tsp) and red chili flakes (0.5 tsp). Add the roasted [beets] to the bowl and marinate for about 30 minutes. While the [beets] marinate, prepare all remaining bowl ingredients.
5

Cook your cooked sushi rice (2.5 cup) according to package instructions if you haven't already. Chop all other ingredients you want to use - radishes (2.5), avocado (1), sliced cucumber (1.5 cup), peeled and diced mango (1.5 cup) and onions (2 green).
6

Steam your frozen edamame (1.5 cup), if using. You can also simply place it in a bowl, cover with water and microwave for 3-4 minutes until warm.
7

For the wasabi mayo - Whisk all vegan mayo (0.25 cup), wasabi paste (2 tsp), lemon juice (1 tbsp), sesame oil (0.5 tsp) and agave (1 tsp) in a small bowl.
8

To assemble - Divide the [rice] into bowls. Top with a serving of beet poke, using a slotted spoon to lift it out of the marinade. Top with all other ingredients, as desired, including a drizzle of wasabi mayo. Enjoy!