My love of bowls in general, and bowls involving avocado in particular, has been well documented. I am certainly not the only one to be “into” bowls, however – it seems of late all of Los Angeles has taken a seat on the metaphorical bowl train. One of the particularly hot bowl-trends (wow, I’ve never written the word “bowl” so much) is poke, a sort of Hawaiian sushi-bowl situation that is customizable and extremely yummy.
While I love poke, it’s not something I have really tried to make at home, since sushi-grade fish is expensive and, frankly, a bit intimidating. So when I saw this beet-based twist on Shutterbean, I was immediately intrigued and roped in the Boy to make it happen.
The bowl is really quite simple, though it involves a bit of prep work (cooking your beets, chopping your various components, letting them marinate in your sauce), so plan accordingly. (And admire the Boy’s precision avocado cutting after the jump – man, he’s good.)
The joy of this, as with all bowls, is it’s completely customizable – leave in this condiment, take out that one, throw in a Japanese pickle (god, I love a Japanese pickle). You can totally have fun with it. Set out bowls of toppings and make your own mini poke restaurant – the possibilities are endless!
Beet Avocado Poke Bowls
From Shutterbean, who adapted from The Sprouted Kitchen Bowl + Spoon
Tracy of Shutterbean used a mix of beets, while I happened to have only the dark red ones from my CSA box, but this bowl turned out surprisingly good regardless (I’ll admit to being skeptical that beets could even come close to replacing my beloved fish). This is a great filling & healthy meal that easy enough to throw together on a weeknight – my favorite kind.
Yield: 4 Servings
1 1/2 cups short grain brown or white rice
3 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon wasabi paste
1/2 teaspoon sriracha
3 large cooked beets (about 1 pound), peeled and cut into 1 inch cubes
2 green onions, white and green parts, thinly sliced
1 Persian cucumber, cut into 1 inch cubes
2 large avocados
freshly ground pepper
1 1/2 tablespoons toasted sesame seeds
4-6 sheets dried nori, for garnish
Rinse the rice in a fine-mesh strainer. Cook the rice according to instructions or in a rice cooker.
In a large bowl, whisk soy sauce, sesame oil, vinegar and a bit of wasabi, and sriracha to taste. Add the beets, green onion and cucumber and stir gently to combine. Cover and chill in the fridge for up to 30 minutes.
Just before serving, pit and dice the avocado into small cubes. Gently stir them into the beet mixture with a generous pinch of pepper sesame seeds.
Arrange your poke bowl with a generous scoop of rice, beet mixture and crumbled dried nori on top. Serve with more soy, sriracha and wasabi on the side.