Beet Poke Bowls Assembly Instructions

Beet Poke Bowls Assembly Instructions

Sara ReillyMay 10, 2021

Meatless Monday, May 10, 2021


Start with edamame with sea salt followed by miso soup with tofu and scallion and a main course of sesame soy marinated beets, avocado, sprouts, cucumber, bell pepper and black sesame seeds on brown rice dressed with Sriracha aioli.



  • 1 pan rice
  • 1 container beets
  • 1 bag veggies
  • avocado(s)
  • 1 container aioli
  • 1 bag sesame seeds
  • 1 container soup
  • 1 bag edamame


  • Preheat oven to 375. Add one tablespoon of water to pan of rice, recover and place into oven. Bake for 20-30 minutes or until an internal temperature of 165 degrees.
  • Slice or dice avocado.
  • Add one (2 person kit) or two cups (4 person kit) of water to the soup, or to taste. Heat on the stovetop over medium heat in a sauce pan or in a microwave safe dish stirring every 60 seconds until 165 degrees.
  • Bring 1/8-1/4 cup water to a boil in a sauce pan, add edamame, cover and steam for 4-6 minutes until soft enough to scrape the pod between your teeth. Strain and serve.


  • Edamame can be served as an appetizer or alongside the meal.
  • Soup can be served as a first course or alongside the meal.
  • To assemble the main, use large bowls. Put rice in first then top with beets, cucumber, pepper and avocado and garnish with aioli and sesame seeds.