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Beet Poke Bowls

A vibrant and healthful twist on the traditional poke bowl, highlighting the earthy sweetness of roasted beets combined with colorful fresh ingredients for a nutritious meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Course: Dinner, Lunch, Salad
Cuisine: Healthy, Vegan
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 cups cooked quinoa Cook according to package instructions.
Vegetables and Toppings
  • 1 medium beet, roasted and diced Roast until tender.
  • 1 medium avocado, sliced
  • 1 medium cucumber, thinly sliced
  • 1 medium carrot, shredded
  • 1 medium radish, thinly sliced
  • 2 stalks green onions, sliced
  • Soy sauce or tamari, to taste For gluten-free, use tamari.
  • Sesame seeds, for garnish
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Start by cooking the quinoa according to the package instructions. Let it cool.
  2. Roast the beet until tender, cool, and then dice it into small pieces.
Assembly
  1. In a bowl, layer the cooled quinoa as the base.
  2. Arrange the diced beets, sliced avocado, cucumber, shredded carrot, radish, and green onions on top of the quinoa.
  3. Drizzle soy sauce or tamari over the top, to taste.
  4. Garnish with sesame seeds and fresh cilantro.
  5. Serve immediately and enjoy!

Notes

For meal prep, store components separately for freshness. Cook the quinoa properly and roast beets ahead of time to save time during assembly.