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
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2 cups cooked white rice
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2-3 beets, peeled and diced
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1/2 cup pineapple juice
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2 tbsp soy sauce
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2 cloves garlic, chopped
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1 tbsp dried seaweed
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1 tsp gochujang (chili paste), more if you like it spicy!
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1/2 cup shredded carrot
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1/2 cup shelled edamame, steamed
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1/4 cup diced cucumber
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1 avocado
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1 bunch green onions
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1 tbsp sesame seeds
INSTRUCTIONS
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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.
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Add in dried seaweed and diced beets. Simmer for 8-10 minutes, until beets have softened.
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Spoon out beets on top of white rice. Leave some liquid in the pan.
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Top with shredded carrot, edamame, cucumber, sliced avocado, chopped green onions, and sesame seeds.
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Place the saute pan back onto a high heat until it reduces into a thicker glaze. Drizzle on top of the poke bowl.