Vegetarian Poke Bowl with Sesame Ginger Marinated Beets

This colorful poke-inspired bowl is made vegetarian with sesame ginger marinated beets, paired with sticky sushi rice, fresh veggies, edamame, and crispy wonton chips for extra crunch! Drizzle on spicy mayo and sesame seeds for irresistible texture in every bite!

📝 Ingredients

• 16-18 ounces pre-cooked beets (diced into 1/2 inch cubes)
• 1 Tablespoon sesame oil
• 2-3 Tablespoons soy sauce
• 3 Tablespoons rice vinegar (unseasoned or seasoned, depending on your preference)
• 3 Tablespoons grated ginger
• 1 cup sushi rice (rinsed)
• 2 Tablespoons rice vinegar (unseasoned or seasoned, depending on your preference)
• 1/2 cup mayonnaise
• 2 Tablespoons Sriracha
• 1/8 teaspoon soy sauce
• 1 teaspoon lime zest
• 1/2 Tablespoon lime juice (more as needed, to taste)
• 6 ounces wonton wrappers (if making your own chips (or use store-bought wonton strips))
• 1 large English cucumber (half-moons or diced)
• 4 medium carrots (julienned)
• 2 avocados (thinly sliced)
• 2 cups frozen shelled edamame (mukimame) (thawed)
• Sriracha mayo
• sesame seeds (for garnish)
• cilantro (chopped, for garnish)
• green onions (sliced, for garnish)

👨‍🍳 Instructions

1. 1Marinate the Beets: whisk together the marinade ingredients in the container you will marinate them in (I like a glass one with a lid). Stir in the beets until coated. Cover and let sit for at least 30 minutes. Overnight is even better if you want to meal-prep these!
2. 2Rice: Cook the rice according to package directions. After it has rested, fluff and stir in the rice vinegar. Let it sit for 5-10 minutes before serving.
3. 3Wonton Chips: if making your own, preheat a large skillet over medium-high heat; add 2-3 tablespoons of a neutral oil to coat the bottom of the pan. Cut the square wonton wrappers in half, corner to corner, to create a triangle. Place a single layer of the wrappers in the hot oil and cook for 30-60 seconds on each side until golden brown. Transfer to a paper towel-lined plate and continue pan-frying the remaining wrappers.
4. 4Sriracha Mayo: To make your own, stir together the ingredients until combined. You can also substitute chili garlic paste.
5. 5Bowl Assembly! This is the fun part! Layer in about ½ cup of rice for each bowl (the recipe makes 4 bowls, but if you like them rice-heavy, you may want to double the rice). Top with a portion of the marinated beets, cucumber, carrot, avocado, and thawed shelled edamame. Drizzle on Sriracha mayo, sesame seeds, and cilantro. Serve with the wonton chips or strips and enjoy!