A Whisk and Two Wands, Beet this Poke Bowl
Beet this Poke Bowl

Things are finally starting to get back to “normal”, well kind of. Back to regular schedule for the most part and finally back in the kitchen so I can create all the recipes that have been floating in my head for over 2 weeks, yes I was out of the kitchen for over 2 weeks almost 3! I was so excited to get this Beet this Poke Bowl photographed that I couldn’t wait to share it. Packed with ALL the veggies, so many flavors, protein packed edamame, and a fun twist with marinated golden beets that kind of look like raw fish it’s perfect for Meatless Monday! Especially with April Fools just days away! I want to make it again tonight since it was so good and I could eat it every night right now. Ok with a few pasta nights like we had this weekend mixed in and a pizza night since the girls are requesting a homemade pizza night. I’m feeling better but still dealing with leg (back/nerve) issues but I worked out for the first time in exactly 3 weeks yesterday so we’ll see how I’m feeling today. Since I’m not 100% I did a light workout as to not push it but mentally it’s been killing me not to work out as I have the energy finally and need it for stress relief from everything going on. It was a struggle but my leg didn’t give out and I didn’t have too many spasms so I’m hoping this is progress and I’m back to barre and regular workouts by the end of the week (fingers crossed).

A Whisk and Two Wands, Beet this Poke Bowl
Beet this Poke Bowl

Now on to more exciting things like Meatless Monday with my co-host Deborah and this amazing Beet this Poke Bowl! It’s a poke bowl with not meat, well only the meat of a beet! Haha! Seriously though it’s fun and using a golden beet it kind of looked like fish. Poke actually means chunk in Hawaiian and while it’s traditionally made with fish, I used chunks of beet so it still qualifies. My husband has been having too much fun with this poke bowl, pronounced poh-KAY, which I think he just likes to say. Naming it well I’ll give him the credit for that one too because I was going to call it a No Poke, Poke Bowl. I think he was channeled into my beet puns, you know I love them, and knew just what it needed to be called.

A Whisk and Two Wands, Beet this Poke Bowl
Beet this Poke Bowl with optional Wasabi Tahini Drizzle

For those non beet fans out there, really you can’t Beet this Poke Bowl and it might turn you into a beet lover! Golden beets are a slightly lighter flavor then traditional red beets and with the marinade I put them in with fresh ginger, garlic, and liquid aminos (soy sauce) you are sure to love it! Not to mention all the other flavors, aka veggies, there is so much more to love. Cucumber, carrots, edamame, pickled red onion, scallions, and avocado. Plus a few optional add ins like black sesame seeds and seaweed and an amazing optional Wasabi Tahini Drizzle! All of those flavor and nutrition packed veggies on a bed of rice what’s not to love? I used white since I realized I didn’t have enough plain brown left when I went to photograph it and didn’t want to run to the store and risk missing light with these dreary days. After I started cooking the rice I thought darn had I missed the lighting I would have just had to make it again the next day, which was jam packed so probably again yesterday, which would have been a pity. NOT!

Seriously though I made a special trip to Whole Foods yesterday just to get more golden beets just so I could make this again this week and they were out of golden beets! I requested them though and should have them tomorrow and this will be made again this week, even if I have to use regular beets!


A Whisk and Two Wands, Beet this Poke Bowl
Beet this Poke Bowl

Beet this Poke Bowl
Makes 4 servings
1c rice, brown or white
1 1/2lb golden beets, roasted, peeled, cooled and cubed
2 TBSP liquid aminos
1/2 tsp fresh grated ginger
1 clove garlic, grated
1 English cucumber, chopped
3-4 carrots, noodles or shredded
2 avocado, sliced or diced
1c shelled edamame
1c pickled red onions, recipe below
1/4c black sesame seeds
4-6 chopped scallions
12 sheets of roasted seaweed, optional
Wasabi Tahini Drizzle, optional recipe below

Pickled Red Onion
1 medium red onion peeled, cut in half and sliced or cut into wedges
1c rice or white wine vinegar
1 clove garlic, smashed optional
1 TBSP sugar

Bring a pot of water to a boil. In the mean time in a glass jar with a tight lid shake together vinegar, sugar, and garlic. Slice onions and place in a strainer. Pour boiling water over the onions. Place blanched onions into the jar with vinegar and shake. Place in the refrigerator for up to 2 weeks.

Wasabi Tahini Drizzle
1 tsp sesame oil
5tsp-2 TBSP wasabi powder (to taste)
2 TBSP tahini
1/2-1 TBSP honey, or agave (local Bare Honey or BeeFree Honee)
3-4 TBSP water

In a small glass container with a lid mix together sesame oil, tahini, sweetener, and 5 teaspoons of wasabi. You can add more to start if you like wasabi and want it stronger. Test and add more wasabi as needed. Once you have the right amount, we like wasabi so we are at about 2 tablespoons, stir in water until you get your desired consistency. Store in the refrigerator while you prepare the rest of the bowl.


It is best to roast the beets ahead of time as you will need them cooled. This can be done up to a couple days ahead of time. To roast beets preheat oven to 425F. Poke beet tops with a sharp knife a couple times and wrap each beet in foil. Place foil wrapped beets on a rimmed baking sheet and cook for 45 minutes to an hour, or until beets are tender. Exact time will depend on the size of your beets. Once cool enough to handle remove from foil and skins should easily rub off. Clean up bottoms if needed and quarter beets. Cut your beets into about 1 inch chunks and store in the refrigerator until ready to use.

Start by cooking your rice according to package instructions. Once you have your rice started in a large bowl combine liquid aminos, fresh grated ginger, and grated garlic. Add the cubed beets to the mixture, toss to coat, and place in the refrigerator until your rice is done. While rice is cooking prep any other veggies you need to prep. Chop your cucumber, grate carrots, defrost your edamame, and chop your scallions. I wait on the avocado until I’m ready to use it to prevent browning. Once your rice is cooked, let cook for 5 minutes before putting in your bowl. Pull your beets, pickled onion, and optional Wasabi Tahini Drizzle out of the refrigerator. Top your rice with cubed marinated beets, cucumber, shredded carrots, pickled onion, edamame, pickled onions, chopped scallions, and optional roasted seaweed. Slice or cube your avocado and add it to your bowl, sprinkle with black sesame seeds, and drizzle with optional Wasabi Tahini Drizzle if desired. Enjoy!


You can't Beet this Poke Bowl, pun intended it's perfect for #MeatlessMonday and #AprilFools! #wholefoods #gf #vegan Click To Tweet

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You really can’t Beet this Poke Bowl with optional Wasabi Tahini Drizzle. It’s packed with so much flavor and nutrition that will leave you full but wanting more!



Spreading the Meatless Monday love I’m also linking up with The Fit Foodie Mama and Food Pleasure and Health!