Beet Poke Salad Bowl
2 small to medium boiled beets, colled off, peeled, and cut into cubes
Poke Marinade:
2 tbsp tamari sauce
1 tbsp sesame oil
1,5 tsp grated ginger
2 tsp rice vinegar or apple cider vinegar (I used apple cider)
2,5 tsp maple syrup
Pinch salt
Pinch black pepper or chili flakes (optional)
Sesame seeds for garnish
Marinate the beets in the marinade for 10 min. Or leave it overnight in a glass container in the fridge for more enhanced flavor. Use the remaining marinade to pour over the bowl.
Spicy Mayo:
1 tbsp vegan Mayo
2 tsp Sriracha sauce
Sides:
Brown rice
Edamame
Avocado
Bean sprouts
Carrot, shredded
Scallions
Wakame, soaked
