Vegan Poke Bowls (Beet Poke) Recipe
Vegan Poke Bowls made with poke beets instead of fish, this delicious marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals!
How to Make the Best Vegan Poke Bowls (Beet Poke)
If you love poke bowls but want a plant-based alternative, this vegan poke bowl with beet poke is the perfect solution. The earthy sweetness of beets pairs beautifully with the savory, umami-rich poke marinade, creating a dish that’s just as satisfying as the traditional fish version. The vibrant magenta color makes this bowl as stunning to look at as it is delicious to eat.
The secret to great beet poke is marinating the beets while they’re still warm—they absorb all those wonderful flavors of sesame, ginger, and tamari much better that way. The texture of properly cooked beets, tender but still with a bit of bite, mimics the feel of raw fish remarkably well. Top it all off with crunchy sesame seeds and a sprinkle of seaweed for that authentic poke experience.
This recipe is incredibly versatile and meal-prep friendly. Make a batch of the beet poke on the weekend, and you’ll have a delicious, healthy protein base ready for quick bowls throughout the week. Serve it over warm rice, chilled soba noodles, or a bed of fresh greens—the choice is yours.
Vegan Poke Bowls (Beet Poke)
Vegan Poke Bowls made with poke beets instead of fish, this delicious marinated beet salad can be made ahead and served over rice, greens or noodles for midweek meals!
Ingredients
Beet Poke
Poke Marinade
Instructions
Prepare the Beets
- Place beet cubes in a pan with the water and salt. Simmer on low heat for 15-20 minutes until easily forked and tender.
- Remove beets from heat and drain off any remaining water and place in a bowl.
Make the Poke
- While the beets are simmering, whisk together the dressing. Mix beets with Poke Marinade while still warm.
- Set aside to cool a bit before adding scallions and cilantro.
- Toss and refrigerate until ready to serve. Taste, season with salt and pepper if you like and adjust sweetness.
- Top with sesame seeds and seaweed just before serving.
Serving
- Serve over rice, greens or soba noodles, spooning the flavorful marinade over top. Top with the beet poke and add any optional additions you like.
Notes
- No need to peel the beets - just wash them and trim the rough ends.
- For a gluten-free option, use Bragg's liquid aminos instead of soy sauce.
- The beet poke can be made ahead and refrigerated for midweek meals.
- Adjust the sweetness with more or less maple syrup to your taste.
