If you’re craving the flavors of a traditional poke bowl but want to keep things plant-based, this vegan ahi poke bowl with beets and pineapple is about to become your new go-to. It’s refreshing, colorful, and brimming with umami-rich marinated beets that mimic the texture and taste of ahi tuna. Juicy pineapple adds a tropical sweetness, while creamy avocado, crunchy veggies, and a flavorful sesame-soy dressing tie it all together. Whether you're already a fan of tofu bowls healthy-style or just exploring vegan poke bowl ideas, this is a beautiful and satisfying dish that deserves a spot in your regular dinner rotation.

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Vibrant Vegan Ahi Poke Bowl with Beets and Pineapple

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Prep Time 20

Cook Time 30

Total Time 50

Course Main Course

Cuisine Hawaiian

Servings 2 hearty bowls

Equipment

Medium saucepan For boiling or steaming the beets.
Mixing bowls One for marinating the beets and one for mixing the dressing.
Chef’s Knife For chopping vegetables and fruit cleanly.
Cutting board Preferably a non-porous one to avoid beet staining.
Measuring spoons and cups To get the dressing and marinade just right.
Vegetable peeler or spiralizer Optional, but helpful for carrots and cucumber.

Ingredients

For the Marinated “Ahi” Beets

2 large red beets peeled and cut into ½-inch cubes
2 tablespoons soy sauce or tamari for gluten free recipes
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon lime juice
1 teaspoon grated ginger
½ teaspoon garlic powder
1 teaspoon maple syrup optional for a hint of sweetness
1 teaspoon sriracha or chili garlic sauce optional for heat

For the Bowl Base

2 cups cooked jasmine rice or sushi rice use cauliflower rice for keto recipes
1 cup diced fresh pineapple
1 avocado sliced
1 small cucumber thinly sliced
1 medium carrot julienned or spiralized
½ cup shredded red cabbage
2 tablespoons pickled red onion or radish
2 tablespoons scallions thinly sliced
1 tablespoon sesame seeds

Optional Add-ons

Edamame
Nori strips
Seaweed salad
Tofu cubes for a more filling veggie poke bowl

For the Dressing

2 tablespoons soy sauce or tamari
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon maple syrup
1 teaspoon sriracha optional
1 clove garlic minced

Instructions

Prepare the Beets

Start by boiling or steaming the peeled, cubed beets until they’re fork-tender but not mushy—about 25 to 30 minutes. Drain and let cool slightly.

Marinate the Beets

In a bowl, combine soy sauce (or tamari), sesame oil, rice vinegar, lime juice, ginger, garlic powder, maple syrup, and sriracha. Toss the warm beets in this marinade, cover, and let sit in the fridge for at least 15 minutes, ideally 1 hour if you have the time. This is where the magic happens—the beets soak up all the umami flavors, transforming into a believable ahi tuna dupe.

Cook the Rice

While the beets marinate, cook your rice according to package instructions. Let it cool slightly before assembling your bowls.

Make the Dressing

Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, and minced garlic. Set aside.

Assemble the Bowls

Start with a generous scoop of rice in each bowl. Top with marinated beets, pineapple chunks, avocado slices, cucumber, carrots, red cabbage, and pickled onions or radishes. Add any optional toppings like edamame or tofu cubes.

Drizzle and Garnish

Drizzle the dressing over the bowls, then sprinkle with sesame seeds and scallions. Serve immediately and enjoy every layered bite.

Pairings

This vibrant poke bowl vegetarian recipe pairs wonderfully with:

Crisp white wines like Sauvignon Blanc or Riesling, which complement the tangy dressing and sweet pineapple.
Sparkling water with lime and mint for a refreshing, non-alcoholic pairing.
Chilled green tea or a matcha latte to bring an earthy balance to the sweet-savory flavors.
Miso soup or a light seaweed salad on the side if you’re going for a complete meal.

Planning an easy dinner recipe night? Pair these bowls with baked veggie spring rolls and call it a feast.

FAQs

1. Can I use golden beets instead of red?

Absolutely! Golden beets have a milder, slightly sweeter flavor and won’t stain other ingredients. They’re a great choice if you want a more subtle “fish” color in your veggie poke bowl recipe.

2. Is this a good make-ahead meal?

Yes. The beets can marinate up to 2 days in advance, and the veggies can be pre-chopped. Store the components separately and assemble when ready to serve.

3. How can I make this a keto-friendly version?

Swap the rice for cauliflower rice and reduce the pineapple or leave it out altogether. You’ll still get loads of flavor with fewer carbs—perfect for those looking for keto recipes that don’t sacrifice taste.

4. What kind of tofu would work well here?

If you want to add tofu for protein, go for extra-firm tofu. Cube it and marinate it alongside the beets or quickly sear it in sesame oil for a crispy texture. This turns the dish into one of those hearty, tofu bowls healthy fans love.

5. Is this recipe gluten-free?

It sure can be. Just use tamari instead of soy sauce to keep things in line with gluten free recipes. Everything else is naturally gluten-free.