Fork it, skipped the chopsticks because I can’t wait to dig in to this Off Beet Poke Bowl!
Almost 4 years ago I shared my Beet This Poke Bowl and while the name suggests it can’t be beat this one might do it. However it’s like comparing sushi rolls and I have many favorites and find it hard to pick just one, which is why I never do and my husband and I order a few and share. We also have a very specific way we eat them having one from each roll and I like to have certain ones in certain orders (ie a mango or sweeter roll last).
Loving sushi and rice bowls combining them is somethings I like to do, and while you’ll find many sushi bowl recipes. I also like to throw thigs together and often don’t create the exact same thing and use what we have on hand, or mix up amounts. I have mentioned often that I like my recipes to be outlines and encourage modifying them to fit what you like and have. For example if you’re not a fan of beets you can use extra firm tofu or even salmon (cooking before eating).
As you probably guessed, or may have noticed, I named it Off Beet Poke Bowl because it is unconventional using beets instead of raw fish. Almost naming it something else but when translated meant “ok” and this bowl is more than just ok. It’s also up beat and has pineapple, along with lots of other flavors that will have your mouth dancing with delight!
This recipe is great for meal prep as you can make everything ahead and throw it together for a quick and easy lunch or dinner.
Some of these ingredients might be new to you but not uncommon and easy to find.
Golden beets are very similar to regular beets but less sweet, found in the same area in the produce section, and golden in color. If you can’t find golden beets, or aren’t a fan you can also substitute extra firm tofu or salmon and omit the edamame if you don’t want that much protein or want to remove it to simplify.
Edamame is immature soybeans. Rich in protein and fiber I purchase frozen shelled edamame that just needs to be heated up (and cooled for this recipe) before enjoying. Boil or cook in the microwave and then run under cold water it’s ready in minutes.
Miso is a fermented paste that’s made with soybeans with a mold called koji mainly used for adding a salty umami flavor to many Japanese dishes. The one I get I purchase at Whole Foods (Miso Master Organic Mellow White Miso, certified gluten free) for about $8.99 for a 16oz tub. It has an 18 month self life (needs to be refrigerated) and can be used to make broth, miso soup, ramen, Japanese dishes, dairy free mozzarella, and many other recipes. One of the most expensive items in this dish if you don’t have or regularly use but easy to use in many dishes and with the long self life I think is worth trying.
Toasted Sesame Oil, you can use regular sesame oil I just love toasted sesame oil so I always have it and like the flavor it has. It comes in a smaller bottle than most oil and a few dollars, I usually buy it at Trader Joe’s.
Looking for a way to spice up your meal prep, weekday lunch or dinner, or looking for a substitute for your weekend sushi take-out and not wanting to get too fancy I hope you love these Off Beet Poke Bowls as much as I do!
Looking for more recipe inspiration check out the new Cook Well, Eat Well, Live Well link up below. Have something to share? I hope you consider joining Deborah and linking up below.
Off Beet Poke Bowls
Off Beet Poke Bowl is an unconventional sushi bowl using beets instead of raw fish. An up beat combination of pineapple, rice, ginger, cucumber, edamame, and an orange miso dressing, along with other flavors that will have your mouth dancing with delight! Vegan and gluten free friendly.
1/4cliquid aminos/soy sauce, or tamari*(see notes, tamari will have a stronger flavor)
1 1/2teaspoontoasted sesame oil
Orange miso sesame dressing
2TBSP white miso paste(Miso Masters Organic Mellow White Miso certified gluten free)
1large orange, juiced(about 1/2 cup)
Beets will need to be roasted and cooled before marinating. 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 for large beets, 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 cut your beets into about 1 inch chunks.
If you will be eating within the next 48 hours you can marinade your beets now (see below) or wait. They need to marinate for at least 10 minutes but are best enjoyed within 24 hours.
If you haven't already cooked your rice cook according to package instructions. This bowl can be enjoyed with warm or cold rice.
When you ae ready to marinated the beets combine tamari or soy sauce/liquid aminos (tamari will result in a stronger flavor, you can also do half and half with soy sauce/aminios), garlic, lime, ginger, and sesame oil. Add beets and let marinade for at least 10 minutes and up to 2 days.
Prepare any other ingredients that need to be prepared. Edamame will need to be cooked and cooled. I use frozen and cook in the microwave per package instructions and run under cool water before serving or storing in an airtight container in the refrigerator.
In a glass jar add the juice of one orange and miso paste, stir or shake until smooth.
Assemble bowls and toss or drizzle with dressing and sesame seeds.
For meal prep everything can be made 2-3 days ahead except for marinating the beets and making the dressing which I would enjoy within 24 hours.
Using tamari in the marinade with result in a stronger and saltier flavor which will balance out a little once the salad is mixed together.
Using soy sauce/liquid aminos or a 50:50 combination of tamari and soy sauce/liquid aminos is best.