Beet “Poke” Bowl
Ingredients
- 2 cups Carolina® Jasmine Brown Rice
- 1 1/2 cups cucumber, sliced
- 1/2 cup rice vinegar
- 1 tbsp granulated sugar
- 1 1/2 tsp salt
- 2 cups cooked beets, diced
- 1 1/2 cups cooked edamame
- 1 cup carrots, cut into matchsticks
- 2 avocados, peeled, pitted and sliced thinly
- 1/2 cup mayonnaise
- 2 tbsp sriracha hot sauce
- 3 tbsp sesame seeds, toasted
Instructions
From the spicy sriracha mayonnaise to the fragrant yet nutty Jasmine Brown Rice, our zesty Beet “Poke” Bowl contains an array of flavors and textures that will awaken your taste buds.
Step 1
Cook rice according to package directions.
Step 2
Place cucumber in medium heatproof bowl. In small saucepan, combine 1 cup water, vinegar, sugar and salt; bring to boil, then pour over cucumber. Let cool.
Step 3
Divide cooked rice among bowls. Top evenly with beets, edamame, carrots, avocados and pickled cucumber.
Step 4
In small bowl, stir together mayonnaise and sriracha. Drizzle over poke bowls. Garnish with sesame seeds.
Recipe Variations
Add fried, cubed tofu for extra protein.
Try this recipe with alternative grains by cooking white rice for the poke bowl base.
Recipe Video
“Poke” Bowl
Inspired by the classic Hawaiian rice bowl topped with poke, or raw fish, this vegetarian version uses cooked beets to offer a tender texture with vegetables and sauce served over whole grain and aromatic jasmine brown rice. For a more authentic poke bowl, try this Sticky Rice Tuna Poke Bowl with Sesame.
Perfect Pickling Prep
Enjoy your favorite vegetables but with a tangy twist: pickling is a Delicious Ways to Eat More Veggie-Packed Meals and is easier than you may think! Gather up some jars and make a brine with 2 parts vinegar and 1 part water with Kosher salt and sugar (optional). Now, time to choose if you want to go with the boiled brine method or go stove-free. For a more uniform mixture, heat your vinegar brine — this will bring the flavors out more quickly. However, the boiling solution will essentially cook the veggies once they are submerged, so they’ll be more tender. Keep your veggies crisp by simply brining the vegetables at room temperature.
Turn up the Heat: In a small saucepan, heat the brine until you have a rolling boil and the salt and sugar are fully dissolved. Place chopped vegetables of choice in your jars, and completely cover with brine. Once you seal, shake, and chill.
From Bowl to Bento Box
This balanced and filling bowl makes an ideal packed meal; grab a bento box to keep all your ingredients in tiptop condition before lunch. Our delicious Back-to-School Bento Box is another tasty grab-and-go meal and demonstrates just how easy packing a fresh and satisfying lunch can be:
– Separate the rice from the toppings so you fix up your bowl right before you eat.
– Prevent cooked rice from drying out by mixing the sauce, rice vinegar and sugar.
– Pickled vegetables can handle a morning at room temperature, but sprinkle a pinch of salt on the cooked veggies.
– Keep sriracha mayonnaise in a small sauce compartment or a silicone cupcake liner so you can drizzle it on just before eating.
This isn’t the only filling bowl that would make a packed lunch you will be thinking about all day. From our vibrant Rice Salad with Caribbean Chicken to this citrusy Mojo Chicken and Yellow Rice Bowl, our bowls can be packed into bento boxes with little to no recipe alterations. Best of all, these lunches can be packed and left in the fridge overnight. Looking for some new dinner ideas? Try our: chaufa.
