(Last Updated On: April 6, 2022)

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This beet poke bowl is a favorite potassium-rich dish that I love to enjoy in the spring and summer. With the weather in Miami being hot nearly all year round, this is a real treat when hydration is a must. If you’re looking to reduce your animal protein consumption and go a bit more plant-based try this option as a tuna tartare or poke bowl alternative! It’s been a client favorite as well as personal favorite for the past 6+ years. If you’re not a fan of beets, this is an easy-to-follow and interchangeable recipe that goes perfectly with tuna or even watermelon.

What is a Poke Bowl? What is Beet Tartare? Better yet, what is Tuna tartare?

To answer the first question, it’s helpful to know the background of tuna tartare and poke. Tuna tartare and poke are raw fish dishes that are typically served cool or at room temperature. They are often combined with asian flavors such as soy sauce, toasted sesame seed oil, or left quite plain. Traditionally, the soy sauce and toasted sesame oil tuna combination would be referred to as “poke” which originated from the Hawaiian preparation. This version is often cut into larger chunks. Tuna Tartare often will be less frequently seen as larger chunks and more of the texture of beef tartare that is added to a wonton or eaten with only minimal ingredient combinations.

While the above two examples are used quite interchangeably, restaurants seem to serve & label them quite the same. The combination of ingredients that go along with the dishes are really what makes or breaks the flavors and mouthfeel of each.

This beet poke bowl is bursting with flavor, texture, and nutritional value while also being completely vegan and fully gluten-free. The video below shows just how many rich ingredients go into making this dish so fabulous. While beets may not be the top choice for all individuals, it’s versatile enough of a recipe to use the same exact ingredients for the marinade with regular tuna, or even using fresh watermelon. Watermelon will be a lighter meal however it’s delicious either way.

Beet Poke Bowl

This beet poke bowl is rich in antioxidants, potassium, and an array of other nutrients and minerals. Bursting with nutritional benefits, flavor, texture, & creativity this is an adaptable recipe to fit even those who may not enjoy beets.

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Prep Time 15

Cook Time 25

Servings 2 to 4 people

Ingredients

Beet Poke Mix Ingredients

2 cups golden beets (sub with watermelon if desired) about 2 heaping cups
2 cups red beets (sub with watermelon if desired) about 2 heaping cups
2 tbsps avocado oil
4-5 green onions scallions
¼ tsp FRESH ginger do not used dried
2 tbsp TOASTED sesame oil
⅓ cup liquid aminos add additional 2 tbsp if desired
1-3 tbsp thai red curry paste
2-3 tbsp nori komi furikake rice seasoning
1 small garlic clove if desired

Optional Pairing Ingredients:

1 medium avocado
2 medium shaved easter egg radish
1 cup shaved carrots
1/2 diced or sliced english cucumber
1/2 cup edamame
1-2 cups short grain brown rice
1 cup shaved purple cabbage
1-2 scallions (sliced)
spicy mayo sauce (if desired)
1-2 tbsp nori komi furikake rice seasoning

Instructions

Beet Poke Mix Instructions:

First Note: If you would like to make this mixture one day ahead of time feel free. In my opinion it only builds the flavor more! That way you can cut and cook the pairing items on the second day if needed.
Start off by washing your ingredients. Reserve.
Set your oven to 425 and get all of your tools and products in place.
Slice your scallions first and add to a medium-large mixing bowl.
Next, start by cutting off the beets top and proceeding to peel them. Slice the beets into small-medium diced pieces. (I prefer smaller pieces)
Reserve the beets on a baking tray and following with avocado oil. Be sure NOT to crowd the pan. We want the beets to roast, not steam. (If you need to cook the beets in batches, feel free to do so!)
Add the beets to your 425 oven and cook for 20-25 minutes.
While the beets cook, add your remaining beet poke mixture to your bowl. Follow by folding in the beets. Reserve

Optional Poke Bowl Ingredient Instructions:

Start off by cooking your short grain brown rice as noted on the instruction label. While this cooks, slice your carrots, cucumber, radish, and cabbage on a japanese mandolin or rotating veggie grater.
Follow by cutting your avocado and scallions.
To serve, place your rice at the base of your bowl. Follow with your beets to one side of the bowl and the rest of your ingredients. Top with spicy mayo sauce if desired.

Optional Instructions For Watermelon Poke or Tuna Poke:

The preparation for these dishes will be exactly the same. Each will taste slightly different as they are clearly very different products however whatever you choose will still pair well with the above ingredients. Enjoy!

Notes

After reviewing what was currently written on other blogs, you’ll find that bloggers or chefs call for the beets to be steamed. In my opinion, this is a mistake when it comes to texture as well as shelf-life. Not only does it make the beets too soft, it reduces the shelf life which in my opinion, this dish only gets better as it sits for a few days.

When roasting your beets you’ll find that they hold up better over a few days while also providing a crunchier texture and mouthfeel. Roasting>Boiling

More Recipes To Try

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