Vegan Poke Bowl with Beets (2024)

This easy vegan poke bowl recipe is a perfect no-cook dinner or work-from-home lunch. Unlike most vegan poke bowls, we made this one without tofu. Instead, we used marinated roasted beets, added lots of veggies like carrots and avocados, and topped it off with vegan sriracha mayonnaise.

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Like many of you, we are trying to eat more veggies so experimenting with plant-based dinner recipes has been a fun new challenge for us. So far some of our best plant-based recipes included this creamy summer squash soup, Persian-inspired saffron rice (sub veggie stock), and this sun-dried tomato risotto.

📖Why My Recipe Works

We love this vegan version of a traditional poke bowl because it is filling, tasty, and totally beautiful. So many colors!

But the reason I love it so much is that it uses leftover sushi rice, and pretty much any vegetable you have on hand, and is an ideal no-cook dinner recipe for summer. Many people use tofu, cubed radishes, or even watermelon in their vegan poke recipes.

However, poke is normally raw fish served on a bed of rice. And in all the versions I have tested, the tenderness of beets is the most accurate texture. And they have a delicious earthy flavor while soaking up all the poke sauce.

Wondering how a recipe with roasted beets can be no-cook? Let me tell you!

🧾Ingredient Notes

Beets-The "meat" of our poke bowl is roasted beets in lieu of fish. I always use pre-cooked beets from the store, either theJust Beetsbrand which is a refrigerated item, or the shelf-stable beets fromCostco.

You can also substitute any leftover roasted beets, canned beets (yes canned beets!), or frozen beets. I used red beets for this recipe but golden beets are a perfect substitution.

Poke Marinade -The marinade for our vegan poke beets is a combo of tamari (gluten-free soy sauce) or regular soy sauce, sesame oil and seeds, rice vinegar, and fresh ginger.

With so few ingredients I don't recommend substitutions. Each plays an important part. I typically add crushed red pepper flakes but your call on how spicy you want this poke bowl to be.

Cooked Rice-Our preference is to use sushi rice. We recently put together a very easy sushi rice recipe tutorial. The rice for a poke bowl should be just slightly warm. Traditionally, you would use some type of sticky rice.

But you can also substitute cauliflower rice, brown rice or white rice, or even quinoa.

Vegetables for Poke Bowls-For this recipe, we used cucumbers, avocado slices, carrots, and frozen edamame. The veggies are really up to you.

You can try bell peppers, shredded red cabbage, microgreens, sprouts, fresh radishes, pickled watermelon radishes, or even pineapple.

The best thing about poke bowls is how bright they are so chose colorful toppings!

Sriracha Mayo -We used a classic drizzle of sriracha mayo, made vegan by using a vegan mayo like JUST Mayo. You can make the mayo as mild or spicy as you like.

Occasionally I substitute wasabi for sriracha for a big horseradishy bite. Always double-check your sriracha to ensure it is vegan.

Other poke bowl sauce options include vegan avocado sauce, Thai peanut butter sauce, spicy cucumber chutney, chimichurri sauce, or a carrot ginger dressing.

Optional Garnishes-All are optional but I typically top my beet poke bowls with additional sesame seeds, cilantro, green onions, and thinly sliced jalapenos or Thai chili pepper. Did I mention I like it spicy?

You can also add pickled ginger, nori, or scallions.

⏲️How to Make Vegan Poke Bowls

This recipe is for two bowls, poke bowls are not something you make for a crowd. Or maybe it is? Make your own poke bowl party? Need to noodle on that.

Step 1- Make Your Rice

Make your rice either following my sushi rice recipe or according to package directions. You want the rice to be at room temperature. Not too warm or cold.

Step 2- Marinate the Poke Beets

Cut the cooked beets into ½-inch cubes. Whisk together all the marinade ingredients and toss with your cubed beets to evenly coat. Allow the beets to rest for 5 to 10 minutes to absorb some of this goodness.

​Step 3- Assemble

You want a big bowl for your poke. Start by heaping in the rice. Add your beets to one side and then artfully arrange your toppings around the bed of rice. Drizzle the sriracha sauce over the bowl and garnish as you see fit.

How to Make Poke Bowls for Meal Prep

Assemble poke bowls can be made the night before. However, my preference is to make each component and assemble it when I am ready to eat.

Store in separate airtight containers in the refrigerator for 3-4 days.

I marinade the beets, make the rice, mix together the sriracha mayo, and cut all the veggies. When I am ready to eat I heat the rice in the microwave for 60 seconds. Then assemble the bowl.

More Vegan Lunch Recipes

If you liked this recipe be sure to check out some of our other vegetarian lunch ideas, I also have been loving these tahini noodles.

And if your dog also needs a plant-based treat, check out our carrot-watermelon dog popsicles.

Frequently Asked Questions

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