plant-based poke bowl

It maybe be cooling off outside, but we're still hanging on to the warm weather. In an effort to prolong summer (just a little), we asked chef and trainer Zach Morgan to create a poke bowl to do just that. It's simple, quick, and fresh. Let's get started. 

 

INGREDIENTS

  • 2 cups cooked white rice

  • 2-3 beets, peeled and diced

  • 1/2 cup pineapple juice

  • 2 tbsp soy sauce

  • 2 cloves garlic, chopped

  • 1 tbsp dried seaweed

  • 1 tsp gochujang (chili paste), more if you like it spicy!

  • 1/2 cup shredded carrot

  • 1/2 cup shelled edamame, steamed

  • 1/4 cup diced cucumber

  • 1 avocado

  • 1 bunch green onions

  • 1 tbsp sesame seeds

 

INSTRUCTIONS

  1. In a saute pan whisk together pineapple juice, soy sauce, chopped garlic, and gochujang. Place on a medium heat and bring it to a simmer.

  2. Add in dried seaweed and diced beets. Simmer for 8-10 minutes, until beets have softened.

  3. Spoon out beets on top of white rice. Leave some liquid in the pan.

  4. Top with shredded carrot, edamame, cucumber, sliced avocado, chopped green onions, and sesame seeds.

  5. Place the saute pan back onto a high heat until it reduces into a thicker glaze. Drizzle on top of the poke bowl.

 

wellness — By seedlip
Sober October: Spice Toddy
wellness — By seedlip
Sober October: Grove & Ginger Ale
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