Avocado-and-Beet Poke Bowl

Fill a pot with about an inch of water and fit a steamer basket on top; bring to a simmer. Add beets, cover, and steam until beets are tender, 15 to 20 minutes. Drain beets and let cool.

In a medium bowl, whisk together ginger, oil, lime zest and juice, chili-garlic sauce, rice vinegar and soy sauce. Stir in 2 tablespoons dried wakame, steamed beets, and scallions. Let stand at least 15 minutes (or refrigerate up to 1 day).

To serve, toss avocado and cucumber with beet mixture; serve over cooked rice or soba noodles, topped with toasted sesame seeds, peanuts, and scallion greens.