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Vegan "Tuna" (Beet) Poke Bowl

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Serves 4 | Prep Time 20 | Cook Time 35-45

Why I Love This Recipe

FEATURING: Beets (bulbs and leaves), green onions (or fresh onions), sweet peppers, cucumbers, radishes (or rabioles or carrots) and garlic scapes (or garlic).

A delicious poke bowl that will impress your guests for sure. It involves a bit more work than some of my other poke bowl recipes but it still comes together relatively easily! If you want it less "spicy", add less chili flakes and/or wasabi! A great way to use up beet greens and bulbs!

Ingredients You'll Need

3 large red beets, scrubbed clean with stalks trimmed off
1/4 cup lime juice
1 tsp rice vinegar
1 tsp white miso paste (or water)
2 tbsp soy sauce or tamari
2 tbsp water
2 tsp sesame oil
1/4 tsp red chili flakes
1/8 tsp sea salt

1 cup rice of your choice (ex: cal rose, brown rice, etc.)
1 cup water (or up 1.5 cups, depending on which rice you use)

2 tablespoons soy sauce (or tamari)
1 tablespoon unseasoned rice wine vinegar
1/8 teaspoon red pepper flakes, or more
Greens from one bunch of beets, rinsed, chopped and stems partially trimmed
1 tablespoons extra-virgin olive oil
1/2 tablespoon sesame oil
1/2 tablespoon ginger, peeled and grated
2 green onions (or 2 green "leaves" from fresh onion), finely chopped
2 garlic scapes (or cloves), thinly sliced
Sesame seeds, to garnish
NOTE: You can add 1/2 teaspoon sugar of your choice (but I simply usually leave it out)

1 cup julienne cucumber
1/2 cup radish (or rabioles), sliced thin (or 1 carrot, sliced into ribbons using a vegetable peeleror)
1-2 sweet peppers, cut into thin matchsticks
1 avocado, cubed or sliced (optional)

3 tbsp lime juice
2 tbsp rice vinegar
1/2 cup vegan mayonnaise
1/2 an avocado, peeled and pitted
1/4 C packed cilantro
1 garlic scape, chopped (or 1 garlic clove, minced)
1 tsp sea salt
2 tsp wasabi powder (optional)
1 to 2 tbsp water (if needed to thin out)

1 green onions, thinly sliced, as garnish (or 1 green "leaf" from fresh onion)
Black and white sesame seeds, as garnish
1 cup shelled edamame beans, steamed (optional)


Preheat oven to 400°F.

VEGAN BEET TUNA: Prepare the red beets by peeling the beets and slicing them beet into smaller 1/2-inch cubes.
In a medium saucepan over medium-high heat, combine lime juice, rice vinegar, white miso paste (or water), soy sauce/tamari, water, sesame oil, red chili flakes and sea salt. Whisk to combine well and add the cubed beets. Boil uncovered for about 10 to 12 minutes. Then turn down the heat and let it simmer for another 5 to 7 minutes until the sauce reduces. It should look thicker and glossy.
Use a fork so some of the excess marinade drips off, and lift beets from the saucepan and place in 1 layer on a parchment lined baking sheet. Bake for 15 to 18 minutes. You don’t need to flip the pieces at all during baking.

MAKE THE RICE: Rinse the starch off the rice in a sieve until the water runs clear. Cook according to instructions on the rice package (ex: place the rice in a rice cooker or instant pot with the water and cook -approx. 20 to 25 minutes until all the water has absorbed and the rice is cooked and tender).

MAKE THE ASIAN GREENS: In a small bowl, mix together the soy sauce, sugar (if using), vinegar and red pepper flakes. Set aside.
Heat the oils in the wok on medium-high to high heat. Add the garlic, ginger and green onion. Stir-fry for a few minutes, till green onions soften, then add the beet greens, plus a little water (40-60 ml, enough that the greens can steam). Cover, let steam two minutes. Uncover stir, and stir-fry until wilted. Add the soy sauce mixtures and stir to coat. Transfer to a serving dish, garnish with sesame seeds and serve. Enjoy!

MAKE THE AVOCADO DRESSING: Combine lime juice, rice vinegar, vegan mayonnaise, avocado, cilantro, garlic scape (or garlic), wasabi powder (if using) and sea salt together in a blender until smooth. If needed, add 1 to 2 tbsp of water to thin it out.

ASSEMBLY: To assemble the bowls, add 1 cup of rice per serving. Top with fresh radish (or rabioles or carrots), avocado, peppers, and cucumber. Add the beet tuna and the asian beet greens. Top with avocado dressing, black and white sesame seeds, and green onion.

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