Beet Poke Bowls
with Coconut Rice & Sea Lettuce Dressing
Hawaiian poke typically showcases cubes of marinated raw fish, such as ahi tuna. In this plant-based version, we swap in earthy, roasted beets and juicy orange to complement the salty seaweed, creamy coconut rice, and buttery macadamia nuts.
Nutrition (per serving)
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INGREDIENTS
- 1 beet, peeled and cut into 1/2-inch cubes
- 3/4 cup jasmine rice
- 5.5 oz coconut milk
- 1 tbsp agave
- 1 tbsp toasted sesame oil
- 2 tsp low-sodium tamari
- 1 tbsp seasoned rice vinegar
- 1 tbsp kibbled nori (divided)
- 1 Valencia orange, peeled and cut into wedges
- 2 scallions, trimmed and thinly sliced
- 1/4 cup macadamia nuts, roughly chopped
- 1 tbsp white sesame seeds
Nutrition (per serving)
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INSTRUCTIONS
Cover beet with 1 inch water in medium saucepan and bring to a boil. Cover, reduce heat to low, and simmer until beets are tender when pierced with fork, 20 to 23 minutes. Drain and rinse beets with cold water to stop cooking process. (TIP: Beets can stain cutting boards and other surfaces, so be careful.)
Meanwhile, combine rice, coconut milk, agave, ¼ tsp salt, and 1 cup water in 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. (4-serving meal: use ½ tsp salt, 2 cups water)
Whisk together sesame oil, tamari, vinegar, and just half the kibbled nori in medium bowl. Add cooled beets to dressing and toss to coat.
Divide coconut rice and beet poke between bowls. Top with orange, scallion, and macadamia nuts. Sprinkle with sesame seeds and remaining kibbled nori. ‘Ono grinds!
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