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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.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Course: Mains
Servings: 4
Author: the communal feast

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.