Poke is absolutely one of my favorite summertime meals. So fresh, filling and so damn flavorful. There are so many ways to transform traditional poke into a plant based creation. Today, I’m using beets. It’s one of the best substitutes for ahi as it looks almost exactly the same once its steamed.
All of the ingredients need a bit of a different marinade or cooking step, but every single one is just one or two steps and they’re all very fast and easy. Once you do them all, you can have poke set up for days to come!
This recipe makes 3-4 bowls.
1 cup dry brown rice, cooked
2 medium sized beets, peeled and cubed.
1 cucumber, seeded and sliced
1/4 cup rice vinegar
1 tsp maple syrup
1 tsp black sesame seeds (optional)
1/4 cup coconut aminos
2 tbsp chili garlic paste (can find in most asian food aisles)
1 avocado, sliced
1 radish, sliced
2 seaweed sheets
2 scallions, chopped
micro greens for garnish (optional)
1/2 lime for squeezing on the top at the end
More coconut aminos for eating
Cook brown rice according to instructions on package.
In a steaming pot or using a steaming collander, steam the diced beets until they are fork tender.
While the beets are steaming, mix cucumber, rice vinegar, maple syrup and black sesame seeds. Let sit in the fridge while everything else comes together.
Once the beets have steamed, add them to a bowl with the coconut aminos and the chili garlic paste. Mix well and let marinate for at least 15 minutes.
Add rice to a bowl, top with beets, cucumbers, avocado, radish, scallions and seaweed sheets!
Enjoy immediately or store ingredients separately to enjoy poke all week!