Vegan Beet Poke Bowl

ginger, quinoa, pickled cucumbers

STARS

Healthy eating is all about making the right substitutions. This poke bowl is completely vegan and wonderfully tasty, with chioggia beets standing in for tuna and white quinoa replacing the customary bed of sushi rice. These changes are joined by the healthy and traditional mix of pickled cucumber, daikon sprouts, edamame, carrot, and sliced radishes. Serve a soy sauce-based dressing with green onions, pickled ginger, and red wine vinegar on the side.

Difficulty Level

Total Time: 40 minutes

Active Time: 10 minutes

Ingredients

Bowl

1 large Persian cucumber, thinly sliced
½ teaspoon kosher salt
1 teaspoon sugar
1½ tablespoons rice vinegar
2 cups quinoa, cooked
1 pound chioggia beets, peeled and diced ½-inch thick
½ cup carrots, cut into matchsticks
½ cup radish, sliced
½ cup shelled cooked edamame
1 cup daikon sprouts
Salt and pepper to taste

Ginger Dressing (optional)

¼ cup pickled ginger
½ cup low-sodium soy sauce
⅓ cup sliced green onions
1½ tablespoons red wine vinegar
½ teaspoon sesame oil
Salt and pepper to taste

Directions

Sprinkle the sliced cucumber with salt and place in a single layer on a parchment-lined sheet. Set aside for 30 minutes. Pat dry with paper towels. Whisk together sugar and vinegar in a bowl and add the cucumber slices; toss to coat.

Cook the quinoa according to package instructions.

Place the beets in a large pot, cover with water, bring to a boil and cook until tender, about 30 minutes; drain and return to the pot.

Whisk together all the dressing ingredients in a small bowl and taste and adjust seasoning.

Divide the quinoa between bowls and top with cucumber, beets, radishes, carrots, edamame and sprouts. Drizzle with the dressing and serve.