Vegan Beet Poke
Poke bowls are one of those meals that look incredibly impressive but come together with surprisingly little fuss, and this plant-based version delivers every bit of the flavor and visual drama you'd expect. Roasting the beets low and slow until they're completely tender is the key move here — it concentrates their natural sweetness and gives them a meaty, satisfying bite that holds up beautifully in the marinade. That marinade is doing serious heavy lifting: tamari, toasted sesame oil, rice vinegar, a hit of sriracha, fresh ginger, and a touch of maple syrup create a savory-sweet-spicy coating that soaks right into the beet cubes. Served over seasoned sushi rice and topped with creamy avocado, cool cucumber, scallion greens, and sesame seeds, each bowl is a full meal with great texture in every bite. This recipe makes four generous servings, so it's just as good for a casual weeknight dinner as it is for meal-prepping lunches. Anyone who's skeptical about plant-based eating being satisfying or exciting should probably just make this first.
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Learn more →Ingredients
4 servings
For the beets
- 1 ½ lb beets (about 3 medium), scrubbed
- 1 tbsp olive oil
For the marinade
- 3 tbsp tamari
- 1 tbsp toasted sesame oil
- 1 tbsp rice vinegar
- 1 tsp sriracha
- 1 tsp fresh ginger, finely grated
- 1 tsp maple syrup
For the rice
- 1 ½ cups sushi rice, uncooked
- 2 cups water
- 2 tbsp rice vinegar
- 1 tsp sugar
- ½ tsp salt
For serving
- 1 large avocado, pitted and sliced
- 1 cup cucumber, thinly sliced
- 2 scallions, thinly sliced (green tops only)
- 1 tbsp sesame seeds
- 1 sheet nori, cut into thin strips (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Place the scrubbed beets on a baking sheet, drizzle with olive oil, and wrap each beet loosely in foil. Roast for 45–55 minutes, until a knife slides through the center with no resistance.
- 2
While the beets roast, rinse the sushi rice under cold water until the water runs clear. Combine the rice and 2 cups water in a medium saucepan, bring to a boil over medium-high heat, then reduce to the lowest heat setting, cover, and cook for 15 minutes. Remove from heat and let steam, covered, for 10 minutes.
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