Poke bowls are all the rage at the moment. We show you how to make your own vegetarian-version.
Poke is a Hawaiian salad traditionally made with chopped raw fish which has been marinated in a soy-based dressing. This poke-style dish is a twist on the original: it's vegetarian and uses sweet roasted beets instead of the raw fish. Have fun with your poke bowls and top them with a variety of garnishes like green onions, nori, toasted sesame seeds, cilantro, lime wedges or pickled cucumbers.
3/4 cup golden beets
3/4 cup candy cane beets
5 tbsp reduced-sodium soy sauce
2 tbsp sesame oil
2 tbsp packed brown sugar
1-3/4 tbsp minced fresh ginger
1/2 avocado peeled pitted and chopped
Wrap each beet in foil; roast in 350°F oven until tender, about 40 minutes. Let cool enough to handle, peel and slice into small wedges.
While beets are cooking, in bowl, whisk together soy sauce, sesame oil, brown sugar and ginger. Toss with warm beets; refrigerate for 1 hour. Stir in avocado. Serve beets over steamed white rice; garnish with thinly sliced green onions, toasted sesame seeds, fresh cilantro and lime wedges.
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