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Vegan Beet "Poke" Bowl with Edamame, Snap Peas, Carrots & Sesame Mayo.

  • 1
    avocado
  • 6 medium
    beets
  • 4 medium
    carrots
  • 1 small pkg
    chives
  • 2 cups
    edamame
  • 2 cloves
    garlic
  • 2 (1 inch) pieces
    ginger root
  • 1 cup
    jasmine rice
  • 1 (8 oz) pkg
    sugar snap peas
  •  
    apple cider vinegar
  •  
    black pepper
  •  
    pure maple syrup
  •  
    salt
  •  
    soy sauce
  •  
    tahini
  •  
    toasted sesame oil
  •  
    vegan mayonnaise
  • 1
    Preheat oven to 425°F.
  • 2
    Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.
    1 cup jasmine rice
    2 cup water
    ½ tsp salt
  • 3
    Meanwhile, wash and dry the fresh produce.
    6 medium beets
    4 medium carrots
    1 (8 oz) pkg sugar snap peas
    1 avocado
    1 small pkg chives
    2 (1 inch) pieces ginger root
  • 4
    Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.
  • 5
    Trim, peel, and cut beets into ½-inch cubes. Transfer to a large baking sheet pan, drizzle with oil, season with salt and pepper, and toss to coat.
    4 tsp toasted sesame oil
    ½ tsp salt
    ¼ tsp black pepper
  • 6
    Spread beets out in an even layer; place in the oven (it doesn't have to be fully heated), and roast, stirring halfway through, until fork-tender, about 25 minutes.
  • 7
    Meanwhile, place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain further.
    2 cups edamame
  • 8
    Peel and grate carrots; transfer to a large plate.
  • 9
    Cut snap peas crosswise into ¼-inch pieces at an angle; add to the plate.
  • 10
    Halve and pit the avocado. Slice thinly while still in skin, then scoop out onto the plate. Set veggies aside.
  • 11
    Place mayo, water, tahini, and salt in a small bowl. Whisk to combine the sesame mayo and set aside.
    ⅓ cup vegan mayonnaise
    ¼ cup water
    2 tbsp tahini
    ⅛ tsp salt
  • 12
    Mince chives. Peel and mince ginger and garlic. Place in a medium bowl along with vinegar, soy sauce, and maple syrup. Whisk to combine the dressing.
    2 cloves garlic
    2 tbsp apple cider vinegar
    4 tsp soy sauce
    2 tsp pure maple syrup
  • 13
    Transfer roasted beets to the bowl with the dressing and toss to combine the "poke."
  • 14
    To serve, divide rice between bowls. Arrange beet "poke," edamame, and veggies on top. Drizzle with sesame mayo and enjoy!