Vegan Beet "Poke" Bowl with Edamame, Snap Peas, Carrots & Sesame Mayo

Another wonderful recipe from the free Mealime Healthy Eating App.  This is going to be a go to app for me for a long time. I may have to upgrade to the PRO paid version.

How this compares to the other few recipes I've made comes down to the prep. While not hard, it took a lot more time - 5 vegetables need slicing, grating or dicing, frozen edamame needed thawing, rice needed cooking and you have to mix up both a dressing and a mayo topping. Not hard, just a little more time required than the others I've made. 

Note - rather then doing one thing while another was cooking, I prepped all the veggies, poke dressing and sesame  mayo before I started. I personally find it more relaxing but it takes a little more time. 

Despite all you add in terms of seasoning, I found with most veggies and the rice plain, the dressing and the mayo were just subtle flavorings instead of strong notes.  My husband in particular prefers his food subtle, but wanted to put it out there in case you want to pump it up a bit. I also felt there really wasn't a lot of rice per serving, but in the end it was just the right amount as I was full to the brim.  In their picture I suspect the rice is piled on just one side instead of the ingredients piled on top of a layer of rice. 

As I ate I mixed it together so that the dressing on the beets and the mayo on top touched all the ingredients.  And for my carnivore husband I gave him some leftover cooked beast (chicken this time) to tuck in. I didn't think he'd like this dish but he gave me a big thumbs up. 


= = = = 

Vegan Beet "Poke" Bowl with Edamame, Snap Peas, Carrots & Sesame Mayo

Ingredients  for Two bowls

½              Avocado
3               Medium beets
2               Medium carrots
½              Small package of chives
1 C           Frozen edamame beans, shelled
1               Clove garlic
1               1 inch piece ginger root
½ C          Jasmine rice
4 oz.         Sugar snap peas
2 tsp         Toasted sesame oil 
¼ tsp        Salt 
⅛ tsp        Black pepper

Beet "Poke" Dressing
1               Clove garlic
1 T            Apple cider vinegar 
2 tsp          Soy sauce or Tamari Sauce 
1 tsp          Pure maple syrup

Sesame Mayo
3 T          Vegan or regular mayonnaise 
2 T          Water 
1 T           Tahini (or smooth peanut butter
1 pinch salt

Instructions - 

Preheat oven to 425°F.

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add 1 cup water and 1/4 tsp salt, then bring the mixture to a boil over high heat. 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.

Wash and dry the fresh produce. Trim, peel, and cut beets into ½-inch cubes. Transfer to a baking sheet pan, drizzle with sesame oil, season with salt and pepper, and toss to coat. 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, 20-25 minutes.

Meanwhile, place edamame in a colander and rinse under hot, running water (from the tap) to defrost; set aside to drain further.1 cup edamame. Peel and grate carrots; transfer to a plate. Cut snap peas crosswise into ¼-inch pieces at an angle; add to the plate. Halve and pit the avocado. Slice thinly while still in skin, then scoop out onto the plate. Set veggies aside.

Place mayo, water, tahini, and salt in a small bowl. Whisk to combine the sesame mayo and set aside. 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. Transfer roasted beets to the bowl with the dressing and toss to combine the "poke."

To serve, divide rice between bowls. Arrange beet "poke," edamame, and veggies on top. Drizzle with sesame mayo and enjoy!