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.