rainbow veg poke bowl
Vegan and vegetarian friendly rainbow veggie poke bowl filled with ponzu marinated candided beets, fresh avocado, carrot ribbons, edamame, and microgreens over a bed of rice.
Servings: 4
Ingredients
- poke bowl
- 2 cups candied beets peeled and cubed
- 2 cups rice cooked according to package directions
- 2 avocados pitted and thinly sliced
- 1 cup frozen edamame thawed and blanched
- 4 large carrots peeled and cut into ribbons
- microgreens for garnish
- sesame seeds for garnish
- green onions for garnish
- Ponzu
- 1/4 cup soy sauce
- 1 TBS rice wine vinegar
- 1 tsp sesame oil
- 1 garlic clove minced
- 1 tsp Worcesteshire
- 1 TBS orange juice
- 1 TBS sesame seeds
- 1 TBS green onions
- Spicy mayo
- 3 TBS sriracha sauce
- 3 TBS mayo or greek yogourt
Instructions
- Bring a medium pot of water to a boil. Once the water is boiling add the cubed beets and boil for 6 mins. Remove from heat, strain and rinse under cold water.
- In the meantime make the ponzu sauce. Combine all of the ingredients in a bowl stirring until combined and set aside. Once the beets have been rinsed toss in the ponzu sauce and chill for 10 minutes.
- To assemble the bowls: Layer each with 1/2 cup of rice, top with 1/2 avocado, 1/4 cup edamame, 1/2 cup beets, handful of carrot ribbons and garnish with microgreens, green onions, and sesame seeds. Drizzle extra ponzu sauce overtop and finish with spicy mayo.