Beautiful rainbow veggie poke bowls full of flavour and packed with nutrition with a kick of spice. Filled with plant-based nutrients and protein their a combination of ponzu marinated candied beets, creamy avocado, fresh carrot ribbons, edamames and garnished with microgreens, extra sesame seeds and green onions served over a bed of rice.
This recipe has a bit of an Asian fusion vibe and its also fast to make, healthy and packed with different flavours and ready in just about 30 minutes. The base layer can be modified to suit your needs. Whether you prefer sushi rice, whole grain brown rice, a type of noodle or substitute for a salad instead it can be enjoyed all the same.
Don’t these candied beets look almost like sashimi tuna? The graining is a close enough match.
To make the beets
We recommend peeling the beets raw and cutting off the ends. Cut the beets into bite sized cubes and cook in boiling water for a few minutes. This keeps the beets semi-hard so their still a bit crunchy and don’t lose as much of their colour. If you want softer beets you’ll have to adjust the cook time. After that we let them cool and marinate in a ponzu sauce to allow them to soak up some of that flavour which gives the dish more of a sushi taste.
Assembling the bowls
We like to start by making our rice and letting it sit and cool on the stove half an hour to an hour before we jump in to making the bowls. I know its common for families to also make large batches of rice a head for weeknight dinners and keep it refrigerated. This is a great option to that way you can quickly warm it up or serve it cold when you’re ready to go. Both the ponzu and spicy mayo sauces can also be made a head better the same day and kept chilled. The rest is easy- all you need to do is start with a layer of your filling (rice) and place the rest of the ingredients around the rim of the bowl filling towards the centre. We like to drizzle extra ponzu sauce overtop and a spicy mayo to finish it off.