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Vibrant Vegan Ahi Poke Bowl with Beets and pineapple

Vibrant Vegan Ahi Poke Bowl with Beets and Pineapple

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
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

  1. 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

  1. 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

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

Make the Dressing

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

Assemble the Bowls

  1. 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

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