Beet + Avocado Poke Bowls

Love Ahi Poke but can't find good raw ahi? Make it with BEETS & AVOCADO instead. Find the recipe on Shutterbean.com!

The Ahi Tuna Poke Bowl recipe in Sprouted Kitchen’s new cookbook  Bowl + Spoon caught my eye recently. I’m still looking for a good local source for sushi grade ahi tuna, so in the meantime I thought I’d try out the recipe but substitute the ahi for the beets I had in my fridge.

I mean…chioggia beets kinda look like fish! Right?!

myeverydaylife1815

I threw a regular beet in the mixture and the bright red juice beautifully colored the lighter beets.

Beet & Avocado Poke // shutterbean

My experiment definitely paid off! The wasabi sriracha dressing and the sweetness of the beets, the crunch of the cucumber, the creaminess of the avocado, the sesame seeds and the nori create the most amazing “sushi bowl.”  Btw- this sushi salad bowl is pretty amazing too!

Beet & Avocado Poke // shutterbean

It made for the perfect lunch when we worked from home last week. Beets for the win!!!!

And we’re off!

Beet & Avocado Poke // shutterbean

We make our dressing first.

Beet & Avocado Poke // shutterbean

To cook the beets, I roasted them (wrapped in parchment then foil with olive oil) in an oven at 400F for about an hour.

We chop the cooked beets, cucumbers and green onions.

Beet & Avocado Poke // shutterbean

Toss the beets, cucumbers and green onions with the dressing in a large bowl.

Beet & Avocado Poke // shutterbean

Mix! Now place the beet poke in the fridge for about 30 minutes. We want the flavors to meld!

Beet & Avocado Poke // shutterbean

We’re ready to serve. Chop up some nori.

Beet & Avocado Poke // shutterbean

Start chopping up the avocado.

Beet & Avocado Poke // shutterbean

Mix the avocado into the bowl with sesame seeds….

Beet & Avocado Poke // shutterbean

Top with chopped nori.

Beet & Avocado Poke // shutterbean

Who needs ahi tuna when you’ve got healthy pink beets?!

Beet Avocado Poke Bowls

serves 4

recipe adapted from The Sprouted Kitchen Bowl + Spoon

  • 1  1/2 cups short grain brown or white rice
  • 3 tablespoons low-sodium soy sauce
  • 2 teaspoons toasted sesame oil
  • 1 tablespoon rice wine vinegar
  • 1/2 teaspoon wasabi paste
  • 1/2 teaspoon sriracha
  • 3 large cooked beets (about 1 pound), peeled and cut into 1 inch cubes
  • 2 green onions, white and green parts, thinly sliced
  • 1 Persian cucumber, cut into 1 inch cubes
  • 2 large avocados
  • freshly ground pepper
  • 1  1/2 tablespoons toasted sesame seeds
  • 4-6 sheets dried nori, for garnish

Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.

In a large bowl, whisk soy sauce, sesame oil, vinegar and a bit of wasabi, and sriracha to taste. Add the beets, green onion and cucumber and stir gently to combine. Cover and chill in the fridge for up to 30 minutes.

Just before serving, pit and dice the avocado into small cubes. Gently stir them into the beet mixture with a generous pinch of pepper sesame seeds.

Arrange your poke bowl with a generous scoop of rice, beet mixture and crumbled dried nori on top. Serve with more soy, sriracha and wasabi on the side.

 

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  • Meghan

    Well, that’s creative! You’re right that those beets do look like some nice fatty pieces of salmon or tuna.

  • Allyn

    Um… that’s super fun. We’ve been on a mission to lose some of the winter *ahem* padding that seems to have sprung up, and this would be perfect. I mean, put an avocado with anything and I’m happy as can be.

  • Jessica @ Golden Brown and Delicious

    This is such a great meal. All the flavors of sushi, but lightened up with extra veggies? Count me in!

  • Caz

    This is a great idea! I totally am adding it to my meal plan this week.

  • Kathleen

    Such a great to start off the week. This is going to be great! I think the Nori is the unexpected ingredient that will take it over the top. Great pics!

  • Eileen

    What a great idea! I love all those beautiful colors in the beets. I also bet this would be excellent with some chickpeas added in, to make it a full lunch. Yay!

  • Zest it Up

    This looks killer! Never have thought of this combination. Can’t wait to try!

  • sara forte

    I hear you, finding super good fish is tough. We have good luck at costco and I’m guessing they have the same good fish standards by you? All saying, this beet version looks insane and brilliant. Thanks for mentioning the book, lovely lady.

  • #DroolWorthy – The Kitchen Paper

    […] Beet avocado “poke” bowls. So much yum! […]

  • Millie | Add A Little

    This looks amazing! I love the look of the beets too!

  • Anna

    absolutely love this!! looks amazing :)

    https://aspoonfulofnature.wordpress.com/

  • Abby

    Oh, this recipe looks delicious. I love it!

  • Alex

    how do you think this would store to make ahead for a couple days for lunch, assuming I chop the avocado later? Looks delicious!

  • kate

    I used to get sashimi grade ahi at trader Joe’s, but haven’t seen it in several years. this is genius. thank you again for consistently creative fresh yummy recipes. yours is the best blog I read.

  • Lee Ashley

    Hey Chica- we made this tonight and it was delish! Just wanted to say thank you. :) Oh, and I added a layer of toasted kale between the poke & the rice…I needed to sneak in an extra veggie, and the texture complemented the recipe very well.

  • Marakesh Carrots

    […] made Beet + Avocado Poke Bowls from the book.  The beets are gorgeous. […]

  • Anna

    Question – What temperature do you recommend for this dish? did you serve it with the veggie cold and rice warm? Thanks!

  • These Had been The 10 Hottest Meals Tendencies Of 2016 – Mir Trenazherov

    […] At this time, the pattern has actually caught on and extra stand-alone eateries are serving up their very own variations of this wholesome and scrumptious road meals. Anticipate to see extra variations of poke bowls within the new 12 months, like vegetarian tofu poke or this beet alternative. […]

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