Vegan Beet Poke Bowl
Inspired by La Finca in ABQ, NM.
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Ingredients
- Beet Poke
- Roasted Beets
- Scallions
- 3 Tbsp ponzu
- 1 Tbsp soy sauce
- ½ Tbsp toasted white sesame seeds
- Honey
- Toppings
- Edamame
- Pickled Red Onion
- Chili Lime Carrots
- Cucumber
- Crispy Onions
- Scallions
- Avocado
- Cilantro
- Spicy Mayo
- Sushi Rice
Instructions
- Preheat the oven to 400 degrees. Place the beets on a baking sheet lined with parchment paper, and drizzle with olive oil.
- Roast the beets for 25 minutes. Take them out of the oven and flip them, and return to the oven to roast for an additional 20 minutes.
- Meanwhile, make the dressing. Combine scallions, minced garlic, 3 Tbsp ponzu, 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, ⅛ tsp kosher salt, ½ Tbsp toasted white sesame seeds, and 1 tsp honey. Toss beets in when done. Marinate for at least 30 minutes.
- Beet Poke
- Roasted Beets
- Scallions
- 3 Tbsp ponzu
- 1 Tbsp soy sauce
- ½ Tbsp toasted white sesame seeds
- Honey
- Toppings
- Edamame
- Pickled Red Onion
- Chili Lime Carrots
- Cucumber
- Crispy Onions
- Scallions
- Avocado
- Cilantro
- Spicy Mayo
- Sushi Rice
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