A trio of superfoods graces the top of your lunchtime bowl in this plant-based riff on a Hawaiian poke. Antioxidant-rich beets shine like jewels and mimic the standard raw tuna, while filling avocado and crunchy cucumber complete the nutritious combination of different textures and flavors. 

Martha Stewart Living, March 2022

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Credit: Chris Simpson

Recipe Summary

prep:
20 mins
total:
40 mins
Servings:
2
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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