Cook Time: 25 minutes
For the beet poke
6 medium beets (or pre-cooked beets, as a time saver*)
3 tablespoons soy sauce
1 tablespoon toasted sesame oil
1 small garlic clove, grated
1/2 teaspoon ginger, grated
1 teaspoon minced green onion
1/8 teaspoon kosher salt
For the poke bowl
1 cup short grain white rice or brown rice
2 cups shelled edamame (thawed)
3 green onions
2 medium carrots
Spicy Mayo, for drizzling (use lime juice instead of hot sauce for a non-spicy version)
For the garnish: sesame seeds, microgreens or sprouts (optional)
Cook the beets (takes about 40 minutes total), Peel the beets according to the recipe, then slice them into 1/2-inch cubes.
Make the rice: Make the rice on the stovetop or in an Instant Pot. When it’s done, give it a few shakes of rice vinegar and stir in salt to taste. (Or, make the rice in advance and reheat it on the stovetop with a splash of water.)
Season the beets: When they’re cooked, place the beets in a bowl and stir together the soy sauce, toasted sesame oil, grated garlic, ginger, minced green onion, and kosher salt.
Prepare the veggies: Thinly slice the green onions and radishes. Slice the avocado. Julienne the carrots (or peel strips with a veggie peeler). Sprinkle all the veggies with salt.
Serve: Place the veggies and rice in a bowl. Top with the beet poke and garnish the poke with sesame seeds. Drizzle with Spicy Mayo and serve.
Calories Per Serving: 381