vegan tuna poke bowl | hot for food by Lauren Toyota

source: https://www.hotforfoodblog.com/recipes/2019/03/13/vegan-tuna-poke-bowl/

This week on the YouTube channel I’m featuring a lunch idea that you can prep ahead for the week. It’s a super pretty vegan tuna poke made with red beets. How amazing is it that it looks like tender ahi tuna?!

I also convinced you to try (and love) beets with the golden beet pastrami sandwiches, and now you can try your hand at this recipe. The beets are sooooo tasty, especially when paired with this creamy avocado wasabi dressing.

Check out how easy it is to make vegan tuna poke in the video below, which will also cover how to use it in a beautiful bowl or keep scrolling for the recipe.

We’re moving right along with easy vegan grain bowl ideas! Check out last weeks recipe for a chicken shawarma bowl using soy curls.

vegan tuna poké bowl

Ingredients

beet tuna poké

3 large red beets, scrubbed clean with stalks trimmed off1/4 C lime juice1 tsp rice vinegar1 tsp white miso paste2 tbsp low-sodium soy sauce or tamari2 tbsp water2 tsp sesame oil1/4 tsp red chili flakes1/8 tsp sea salt

brown rice bowl

1 C short grain brown rice1 1/2 C water1 tsp vegetable oil1/2 tsp sea salt1/2 C radish, sliced thin on a mandolin1 avocado, cubed or sliced1 C frozen shelled edamame beans1 C julienne cucumber1 carrot, thinly sliced into ribbons using a vegetable peeler1 to 2 green onions, thinly sliced, as garnishblack and white sesame seeds, as garnish

avocado wasabi dressing (makes about 3/4 cup)

3 tbsp lime juice2 tbsp rice vinegar1/2 C vegan mayonnaise1/2 an avocado, peeled and pitted1/4 C packed cilantro2 tsp granulated garlic powder2 tsp wasabi powder1 tsp sea salt1 to 2 tbsp water (if needed to thin out)

Instructions

Preheat oven to 400°F.To make the vegan beet tuna, prepare the red beets by slicing off the round cheeks of the beets until you’re left with a beet cube with flat sides. Slice the beet into smaller 1/2-inch cubes.In a medium saucepan over medium-high heat, combine lime juice, rice vinegar, white miso paste, soy sauce/tamari, water, sesame oil, red chili flakes and sea salt. Whisk to combine well and add the cubed beets. Boil uncovered for about 10 to 12 minutes. Then turn down the heat and let it simmer for another 5 to 7 minutes until the sauce reduces. It should look thicker and glossy.Use a fork so some of the excess marinade drips off, and lift beets from the saucepan and place in 1 layer on a parchment lined baking sheet. Bake for 15 to 18 minutes. You don’t need to flip the pieces at all during baking.To make the short grain brown rice, rinse the starch off the rice in a sieve until the water runs clear. Place the rice in a medium sized pot over medium heat with water, vegetable oil, and sea salt. Once the water begins to simmer, cover the pot with a lid and turn the heat down to low. Cook for 20 to 25 minutes until all the water has absorbed and the rice is cooked and tender.To make the avocado wasabi dressing combine lime juice, rice vinegar, vegan mayonnaise, avocado, cilantro, granulated garlic powder, wasabi powder and sea salt together in a blender until smooth. If needed, add 1 to 2 tbsp of water to thin it out.To make the edamame, boil water in a kettle. Place edamame in a heat proof bowl. Add boiled water over top of the edamame until it’s covered and let it sit for 10 minutes. Then drain through a sieve and set aside until ready to assemble the bowls. To assemble the bowls, add 1 cup of rice per serving. Top with fresh radish, avocado, edamame , cucumber and carrot. Add the beet tuna, and add the avocado wasabi dressing, black and white sesame seeds, and green onion.

The post vegan tuna poke bowl appeared first on hot for food by Lauren Toyota.

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