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Sincerely-Food-Chef
Ambassador [Associate]
Ambassador [Associate]
  • 704 calories
  • 40 min
  • 4 servings

Ingredients

  • 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

Instructions

  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!
Comments
passthesauce
Junior Chef V [Associate]
Junior Chef V [Associate]

I have made this one in the past and it is super fun! Each element is bursting with flavor!!

Nutrition per Serving

Calories
704
Fat
38g
Net Carbs
61g
Protein
20g

Cookware

  • baking sheet pan
  • chef's knife
  • colander
  • cutting board
  • garlic press (optional)
  • grater
  • measuring cups
  • measuring spoons
  • medium saucepan
  • mixing bowls
  • oven mitts
  • spatula
  • stirring spoon
  • vegetable peeler
  • whisk or fork