Poké bowls are all the rage right now and it seems like there is a poké shop popping up on nearly every NYC corner. Traditionally pretty simple — poké is raw fish tossed with a soy dressing and served over rice. I’m a big fan of this version but I wanted to share a genius at-home version. It’s perfect for fish lovers and vegetarians alike.

I made this poké bowl with my friend Gabby for our supper club at her adorable cafe baba cool in Forte Greene. In this beet poké, we steam the beets and marinate them in a soy dressing. It transforms them into an unexpected vegetarian version with the red of the beets mimicking the deep beautiful red of high-quality tuna.

I’m such a fan of these marinated beets – perfect in poké – but also in other vegetable bowls throughout the week or as a simple side for any meal.  It makes a large batch so unless you’re feeding a crowd you can count on some leftovers, or simply half the marinated beet recipe.

beet poké bowls
serves 4, with leftover beets

Marinated Beets

  • 6 medium beets, cut in half
  • ¼ cup low-sodium, gluten-free tamari
  • ¼ cup rice vinegar
  • ¼ cup sesame oil
  • Juice of ½ lime
  • ½ inch fresh ginger, finely grated on microplane
  • 2 cloves garlic, finely grated on microplane
  • 1 tablespoon black and brown sesame seeds

For the bowl:

  • 2 cups cooked brown rice
  • 2 zucchini, shredded or spiralized
  • ½ English cucumber, cut into half moons
  • 1 avocado, sliced (optional)
  • 1 watermelon radish (or any other), shaved
  • 1 jalapeno, thinly sliced

Preheat oven to 400F. Cut the beet greens off if they are attached. Put the beets in a baking dish and line with foil. Make a tight little packet with the tin foil covering the beets completely and bake for 45 minutes to an hour.  Bake time depends on the size of the beets; bake until a knife pierces them easily.  Once done, remove and cool for a little then peel, and cut into ¼ in” cubes.

Meanwhile, whisk together the tamari, rice vinegar, sesame oil, ginger, garlic, and lime. Set aside in the fridge. Toss the cucumbers in a dash of rice vinegar and set aside. 

Pour soy ginger mixture over beets making sure all pieces are covered. Let soak for at least 10 minutes or a few hours. Garnish with sesame seeds and serve in bowls with brown rice, zucchini, cucumbers, avocado, watermelon radish + jalapeno. Serve bowls with additional tamari mixture from the beets. Enjoy!