Spicy Beet "Tuna" Poke Bowl
Yes, Poke bowls can be vegan too!
This beautiful poke bowl consists of spicy beetroot "tuna", seasoned brown rice and spicy mayo sauce, then garnished with fresh veggies and micro greens. See below for the step-by-step recipe to make this super easy and scrumptious poke bowl!
For The Spicy Beet "Tuna"
Ingredients
1 Cup Beets, fine to medium diced
2 Nori Sheets
2 tsp Sesame Oil
1- 2 tsp Sriracha (I used @rolandfoods sriracha which contains no fish sauce)
1 tsp Sesame Seeds
1 Tbl Fresh Chive, chopped
Method
Tear nori sheets into rough strips, toss with diced beets and add them to a steamer basket over a pot of water. (Note: the water should be filled right below the basket but should not come through the basket).
Turn on stove to medium heat and steam the beets until tender or to your desired texture.
Remove from heat and remove the nori sheets.
Place the cooked beets into a mixing bowl and add the remainder of ingredients and mix until the beets are properly coated.
Set aside until ready to assemble your poke bowls.
For The Rice
Ingredients
2 C Brown Rice, cooked - I used @lueandperez Brown rice.
2 tsp Rice Wine Vinegar
1 tsp Agave
Pinch salt to taste
Method
Add all the ingredients to a mixing bowl and mix to combine.
Set aside until ready to assemble your poke bowls.
For The Spicy Mayo sauce
Ingredients
2 tsp Rice Wine Vinegar
Salt to taste
1 tsp Sriracha- I used @rolandfoods
2 Tbl Sesame Seeds
6 Tbl Vegan Mayo- I used @followyourheart veganaise.
Method
Add all the ingredients to a mixing bowl and stir to combine.
To Assemble The Poke Bowls
Add one cup of rice to each bowl, top each bowl with a 1/2 cup of the spicy beet "tuna", cucumber ribbons, shredded carrots, micro greens and drizzle with the spicy mayo sauce.
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