Learn how to make vegan bowls with beets! These beets are made with marinated poke, fresh vegetables and Wasabi Mayo to offer -you are a refreshing and incredibly flexible rice that does not pour into the taste.
To get easier vegan grain bowls, see my vegan Buddha bowl, vegan burrito bowl and buffalo Buda Buda Buda Buda Buffalo recipes.
Bring a tasting of Hawaii to your kitchen with these vegan beets!
You can almost find Poke, a bowl of Hawaiian and Japanese rice that is usually found with tuna and AHI vegetables, in any Hawaii grocery store or gas station. When the trip cannot be made, this vegan version is fortunately a breeze to make at home.
For a fun and colorful plant -based turn, I made these vegan poke bowls with roast and marinated beets, fresh and colorful vegetables, and a Mayabi sauce, enough spicy. Fitted on a sushi rice bed, you will feel like you were on the beach after a bite.
The best is the flexibility of this beets. Personalize the vegetables, change the sauce, add tofu marinated … The list goes on! Like my poke vegan bowls with tofu, it’s fun and easy to turn your own to these bowls.
Why will you love this bowl bowl with beets
- The magic of marinated beets – Marinated roast beets are the star of these bowls. They look and feel a lot like tuna and have the best savory and tangent flavors. Make a double lot for you to have extras to sprinkle salads and noodle bowls!
- An easy and colorful bowl of grain – Poke bowls are known for their bright and vibrant colors. In layers with fresh vegetables, pink tuna (or, in this case, beets!), Rice and Wasabi Mayo, it is a meal that will have you on your heels.
- Complicated flexible to the maximum! Apart from the beets, you can reach these bowls of poke vegan with radishes, mango, avocado, edamame and much more. There are many options to choose the frequently asked questions below.
How to make beetroot bowls
Find the complete printable recipe with measures below on the recipe card.
Clean and say the beets, then put them on a grill ready. Pull them in olive oil and then roast the beets until tender. Leave them aside to refresh -you.
Beat the soy sauce, rice vinegar, sesame oil and red chili are climbed in a medium bowl. Add the roasted beets to the bowl and leave the band to marinate for 30 minutes.
In the meantime, cook the rice, steam the edamame, make the wasabi mayo and chop the other vegan accessories.
Wasabi mayo too spicy for you? Make a simple vegan Sriracha Mayo instead of replacing the wasabi with an equal amount of sirracha and omitting sesame oil.
To assemble the Veggie Poke bowls, divide the rice into bowls and stir them with the marinated beets, the desired accessories and a dash of Wasabi Mayo. Enjoy!
Frequently asked questions
I recommend soaking the roast beets in the Poke marinade for at least 30 minutes to infuse them with a good number of tangled flavors and umami. If you want to prepare this recipe in advance, try to marinate the beets overnight in the fridge.
Complements for poke bowls are endless! If you are looking for a change in the recipe card accessories, try to put the bowls with carrots cut on the shovels, coriane, peanuts, sliced jalapenos and/or sheets crushed nori.
To get a protein impulse, do not hesitate to put in contact with the bowls with marinated tofu or the tofu poke of my poke vegan bowl recipe.
Mount the poke bowls with cauliflower rice, quinoa, coconut rice or normal white or brown rice instead of sushi rice.
Yes! Just replace the soy sauce with Tamari in the Poke marinade for a gluten -free version.
If you plan to have a vegan for lunch, I recommend storing sushi rice, vegetables, marinade beets and wasabi mayo in airtight containers separated in the fridge. Everything will remain fresh up to 4 days. Once you are ready to eat, just mount the bowls normally and enjoy it!
Beets
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Preheat the oven to 375 degrees F and align a plate with parchment paper.
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Wipe the beets, peel and cut the layers and bottoms. Dice in small cubes (1/2 inches) and put it on the grilled.
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Drain the beets with olive oil and throw it. Toast in the oven for 25-30 minutes, until tender. Remove it from the oven.
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In a medium bowl (large enough to hold the beets), whisk soy sauce, rice vinegar, lime juice, sesame oil and red chili flakes. Add the roasted beets to the bowl and marine -about 30 minutes. While the beetroot is Marini, prepare all the ingredients of bowl.
Prepare the rest
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Bake your rice According to the package instructions if you have not already done so. Chop all the other ingredients you want to use – Radies, avocado, cucumber, mango and green onions.
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Steam Your EdamameIf used. You can also simply place it in a bowl, cover with water and microwave for 3-4 minutes until hot.
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For Wasabi Mayo – Beat all the ingredients in a small bowl.
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To ride – Divide the rice into bowls. Exit with a beetroot portion, using a slotted spoon to lift it from the marinade. At the top with all the other ingredients, as desired, including a ray of Wasabi Mayo. Enjoy!
- Glutenage – Simply replace the gluten -free soy sauce.
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To Sriracha Mayo instead – Make the sauce as directed, but replace the wasabi with Sriracha. Omit sesame oil. Increases Sriracha as desired.
- Increase the protein by adding more cooked edamame or even add a little marinated tofu.
Service: 1of 4 servings ; Calories: 464kcal ; Carbohydrates: 60g ; Protein: 12g ; Fat: 21g ; Saturated fat: 3g ; Polyinsaturated fat: 2g ; Monoinsaturated fat: 6g ; Sodium: 828mg ; Potassium: 1306mg ; Fiber: 13g ; Sugar: 23g ; Vitamin A: 750IU ; Vitamin C: 38mg ; Calcium: 95mg ; Parró: 4mg
#Beets
Image Source : www.noracooks.com