October Recipes

Vegan Poke Bowl

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Vegan Poke Bowl with chopsticks.
Total Time:
70 minutes
Serves:
2

Ingredients

  • 1 (10-oz.) red beet
  • 1 (8-oz.) golden beet
  • 3 tbsp gluten-free soy sauce
  • 1 tbsp seasoned rice vinegar
  • ½ tsp Hy-Vee gochujang sauce
  • 1 cup Hy-Vee Short Cuts cauliflower
  • 2 tbsp water
  • 6 oz organic extra firm tofu, drained
  • 2 tbsp Gustare Vita olive oil
  • 1 cup shredded red cabbage
  • 3 mini cucumbers, cut into ribbons (about ½ cup)
  • 1 medium carrot, cut into ribbons (about ½ cup)
  • ⅔ cup Gustare Vita white wine vinegar
  • ¼ cup Good Graces coconut sugar
  • 1 cup Hy-Vee instant long grain white rice, cooked according to pkg. directions
  • 1 medium avocado, seeded, peeled, and sliced
  • ½ cup Hy-Vee seaweed salad
  • white and/or black sesame seeds, for garnish
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Preparation

1
Place red and golden beets in separate medium saucepans. Cover each with water. Bring to a boil; reduce heat to medium-low. Gently simmer, uncovered, for 30 to 35 minutes or until fork-tender. Cool slightly; run under cold water and peel. Cut red beet into ½-inch pieces. Cut golden beet into ¼-inch-thick slices. Set each aside.
2
Stir together soy sauce, 1 tablespoon sesame oil, rice vinegar, and gochujang sauce in medium bowl; add red beet. Cover and refrigerate, stirring occasionally.
3
Place cauliflower in a small microwave-safe bowl; add water. Cover and microwave on HIGH for 3 to 4 minutes or until crisp-tender. Drain; set aside.
4
Pat the tofu dry with paper towels. Cut tofu block lengthwise in half. Heat olive oil in medium skillet over high heat. Carefully add the tofu pieces. Cook for 5 to 8 minutes or until golden and crisp on all sides, turning frequently. Drain on paper towels. Cut into ½-inch pieces.
5
Place yellow beets, cubed tofu, red cabbage, cooked cauliflower, cucumber ribbons, and carrot ribbons each in separate bowls. Whisk together white wine vinegar and coconut sugar in a medium bowl. Pour evenly over ingredients in separate bowls; toss each to coat. Marinate at room temperature for 30 minutes, tossing each occasionally.
6
To serve, divide cooked rice between 2 serving bowls. Arrange avocado, seaweed salad, red beets, yellow beets, tofu, red cabbage, cauliflower, cucumber, and carrot on top of rice. Garnish with sesame seeds, if desired.

Nutrition Facts

Serves: 2
Amount Per Serving
Calories:460
% Daily Value*
Total Fat: 20g 26%
Saturated Fat: 3g
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 1260mg 55%
Total Carbohydrate: 60g 22%
Dietary Fiber: 12g 43%
Sugars: 28g 56%
Protein: 10g 20%

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