Description
A vibrant vegan ahi poke bowl featuring marinated beets and pineapple, offering a plant-based alternative to traditional poke. This recipe is colorful, refreshing, and packed with umami flavors, perfect for a healthy and satisfying meal.
Ingredients
Scale
- 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)
- 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)
- 1 teaspoon sriracha or chili garlic sauce (optional)
- For the Bowl Base:
- 2 cups cooked jasmine rice or sushi rice (or cauliflower rice for keto)
- 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 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: Boil or steam the peeled, cubed beets until fork-tender, about 25-30 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 refrigerate for at least 15 minutes, or ideally 1 hour.
- Cook the Rice: While the beets marinate, cook your rice according to package instructions. Let it cool slightly.
- Make the Dressing: Whisk together soy sauce, sesame oil, rice vinegar, maple syrup, sriracha, and minced garlic. Set aside.
- Assemble the Bowls: Divide the cooked rice between two bowls. Top with marinated beets, pineapple, avocado, cucumber, carrots, red cabbage, and pickled onions or radishes. Add any optional toppings.
- Drizzle and Garnish: Drizzle the dressing over the bowls. Sprinkle with sesame seeds and scallions. Serve immediately.
Notes
- Golden beets can be used as an alternative to red beets for a milder flavor and less staining.
- Cauliflower rice is a good option for a keto-friendly bowl.
- This vibrant vegan ahi poke bowl is a versatile recipe; adjust ingredients to your preference.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Boiling/Steaming and Marinating
- Cuisine: Hawaiian
Nutrition
- Serving Size: 1 bowl
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