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Vegetarian Poke Bowl

Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. This recipe is a vegetarian version. Feel free to add your favorite protein!

Ingredients:

  • 2 cups cooked quinoa

  • 2 cups assorted greens - we used kale and arugula

  • 1 red beet, trimmed and rinsed clean

  • 1 golden beet, trimmed and rinsed clean

  • 1 zucchini

  • 1 yellow squash

  • 1 cup tomatoes

  • 2 radishes, sliced thin

  • 1 carrot, grated

  • Extra Virgin Olive oil 

  • Balsamic or red wine vinegar

Directions:

  1. Cut the beets in quarters and roast in an oiled pan at 450 degrees until they are soft in the center, about 45 minutes.

  2. During the last 15 minutes of roasting the beets, toss the diced zucchini, yellow squash, and tomatoes in a pan, top with olive oil spray and roast them in the oven.

  3. Pull all veggies out of the oven when tender and allow to cool for 10 minutes.

  4. Arrange the quinoa and greens as a base on the plate.

  5. Top the quinoa with the beets and other roasted veggies. Drizzle with olive oil spray and top with vinegar.

  6. Top everything with sliced radishes and grated carrots.

 

 

CHEF'S TIP:

This is a great dish to make using farmer's market ingredients or items from a summer garden. You can vary your assortment of veggies or allow everyone to make their own poke bowl. Serve it as a vegetarian or vegan salad or accompany it with grilled seafood.

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