Beet Poke Bowls
with Coconut Rice & Sea Lettuce Dressing
INGREDIENTS
- 1 red beet, peeled and diced in 1/2-inch cubes
- 3/4 cup jasmine rice
- 5.5 oz coconut milk
- 1 tbsp sesame oil
- 2 tbsp tamari
- 1 tbsp rice vinegar
- 1 tbsp kibbled nori (divided)
- 1 tbsp agave
- 1 Valencia orange, sliced into wedges
- 2 scallions, thinly sliced
- 1/4 cup macadamia nuts, roughly chopped
- 1 tbsp white sesame seeds
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Add beet to a medium saucepan, cover with 1 inch water, and bring to a boil. Simmer until beets are tender when pierced with a fork, 20 to 23 minutes. Drain and rinse beets with cold water until cool.
Add jasmine rice, coconut milk, ¼ tsp salt, and 1 cup water to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until grains are tender and water is absorbed, 15 to 18 minutes.
Add sesame oil, tamari, rice vinegar, and just half the kibbled nori to a medium bowl and whisk the sea lettuce dressing. Add cooled beets to the dressing and toss to combine.
Add agave to the cooked coconut rice and gently stir to combine. Divide the coconut rice and beet poke between bowls. Top with orange, scallion, and macadamia nuts. Sprinkle with sesame seeds and remaining kibbled nori. Tuck in!
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