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Beet Poke Bowl

By Sara Mayer

Published on February 14, 2025

Time

45 minutes, plus 30 minutes chilling

Yield

Serves 4

Beet Poke Bowl

Ingredients

3 scallions, white and green parts separated and sliced thin on bias2 tablespoons soy sauce 2 tablespoons vegetable oil 1 tablespoon unseasoned rice vinegar 4 teaspoons toasted sesame oil, divided2 teaspoons grated fresh ginger 1 garlic clove, minced¾ teaspoon red pepper flakes 2 pounds beets, trimmed, peeled, and cut into ¾-inch pieces½ teaspoon table salt 12 ounces dried soba noodles 2 carrots, peeled and cut into 2-inch-long matchsticks½ seedless English cucumber, halved lengthwise and sliced thin crosswise1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick⅓ cup finely chopped salted dry-roasted macadamia nuts or peanuts Furikake (optional)

Before You Begin

There are many different kinds of the Japanese seasoning blend furikake; we recommend using one that has dried seaweed (nori and/or kombu), bonito flakes, and sesame seeds. Look for it at Japanese or Asian grocery stores; you might also find it at some well-stocked supermarkets. This recipe is featured in our cookbook Mostly Meatless.

Instructions

  1. Combine scallion whites, soy sauce, vegetable oil, rice vinegar, 2 teaspoons sesame oil, ginger, garlic, and pepper flakes in large bowl; set aside. In separate bowl toss beets with ⅓ cup water and salt. Cover bowl and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and transfer to bowl with reserved marinade. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well.
  3. Toss noodles with remaining 2 teaspoons sesame oil and divide among individual serving bowls. Top with marinated beets; carrots; cucumber; avocado; macadamia nuts; scallion greens; and furikake, if using. Serve.
Beet Poke Bowl
Styling by Chantal Lambeth.

Beet Poke Bowl

Headshot of Sara Mayer
By Sara Mayer
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Time

45 minutes, plus 30 minutes chilling

Yield

Serves 4

Ingredients

3 scallions, white and green parts separated and sliced thin on bias
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon unseasoned rice vinegar
4 teaspoons toasted sesame oil, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
¾ teaspoon red pepper flakes
2 pounds beets, trimmed, peeled, and cut into ¾-inch pieces
½ teaspoon table salt
12 ounces dried soba noodles
2 carrots, peeled and cut into 2-inch-long matchsticks
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
⅓ cup finely chopped salted dry-roasted macadamia nuts or peanuts
Furikake (optional)

Ingredients

3 scallions, white and green parts separated and sliced thin on bias
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon unseasoned rice vinegar
4 teaspoons toasted sesame oil, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
¾ teaspoon red pepper flakes
2 pounds beets, trimmed, peeled, and cut into ¾-inch pieces
½ teaspoon table salt
12 ounces dried soba noodles
2 carrots, peeled and cut into 2-inch-long matchsticks
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
⅓ cup finely chopped salted dry-roasted macadamia nuts or peanuts
Furikake (optional)

Ingredients

3 scallions, white and green parts separated and sliced thin on bias
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 tablespoon unseasoned rice vinegar
4 teaspoons toasted sesame oil, divided
2 teaspoons grated fresh ginger
1 garlic clove, minced
¾ teaspoon red pepper flakes
2 pounds beets, trimmed, peeled, and cut into ¾-inch pieces
½ teaspoon table salt
12 ounces dried soba noodles
2 carrots, peeled and cut into 2-inch-long matchsticks
½ seedless English cucumber, halved lengthwise and sliced thin crosswise
1 ripe but firm avocado, halved, pitted, and sliced ¼ inch thick
⅓ cup finely chopped salted dry-roasted macadamia nuts or peanuts
Furikake (optional)

Why This Recipe Works

When we set out to create a poke-inspired bowl using only plants, we tested all different vegetables to find out which one was up to the task. We found that beets, with their sturdy density, absorbent nature, and bright-pink color, made an apt stand-in for the typical seafood, like tuna or salmon. To start, we chopped the beets into bite-size pieces and softened them in the microwave. We then tossed the vegetable in a potent savory-sweet marinade flavored with classic poke seasonings such as rice vinegar, toasted sesame oil, and fresh ginger. We found that the beets must sit in the liquid for at least 30 minutes for the flavors to thoroughly infuse (you can marinate for up to 24 hours ahead). The end result was remarkably flavorful and well-seasoned beets that could give any seafood-based poke a run for its money. Rather than the more typical rice, we served the vegetable over chewy, resilient soba noodles, which we tossed in a bit of sesame oil to boost their flavor and slurpability. For a texturally dynamic bowl, we embellished it with carrots, cucumber, avocado, macadamia nuts, scallions, and a sprinkle of furikake.

Before You Begin

There are many different kinds of the Japanese seasoning blend furikake; we recommend using one that has dried seaweed (nori and/or kombu), bonito flakes, and sesame seeds. Look for it at Japanese or Asian grocery stores; you might also find it at some well-stocked supermarkets. This recipe is featured in our cookbook Mostly Meatless.

Instructions

  1. Combine scallion whites, soy sauce, vegetable oil, rice vinegar, 2 teaspoons sesame oil, ginger, garlic, and pepper flakes in large bowl; set aside. In separate bowl toss beets with ⅓ cup water and salt. Cover bowl and microwave until beets can be easily pierced with paring knife, 25 to 30 minutes, stirring halfway through microwaving. Drain beets in colander and transfer to bowl with reserved marinade. Refrigerate for at least 30 minutes or up to 24 hours.
  2. Meanwhile, bring 4 quarts water to boil in large pot. Stir in noodles and cook according to package directions, stirring occasionally, until noodles are cooked through but still retain some chew. Drain noodles and rinse under cold water until chilled. Drain well.
  3. Toss noodles with remaining 2 teaspoons sesame oil and divide among individual serving bowls. Top with marinated beets; carrots; cucumber; avocado; macadamia nuts; scallion greens; and furikake, if using. Serve.

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