Baked Beetroot Poke Bowl

Baked Beetroot Poke Bowl

Ingredients

  • 900g cooked sushi rice
  • 200g orange poke sauce
  • 240g Cooked and peeled baby beetroots
  • 20g Ginger peeled and grated  
  • 80g edamame beans
  • 40g seed mix
  • 40g crispy onions
  • 1 avocado
  • 80g 5mm diced carrot
  • 80g 5mm diced daikon or radish
  • 50mls rice wine vinegar
  • 50g agave
  • 1g chilli flakes

Method

  1. Cut the baby beetroot into ¼’s or small 1cm dice, place into a small tray with 50mls of poke sauce and the grated ginger. Now place in the oven at 180c for 20 minutes. Roast until lightly roasted. (every 5 mins baste and move the pieces carefully in the sauce to keep them coated). Once sauce is sticky and pieces are roasted remove and allow to cool
  2. In a sauce pan add the vinegar, chilli flake and sugar and warm to dissolve the sugar. Bring to a simmer then add the radish and carrot. Cook for about 2 mins then remove and allow to cool
  3. To serve combine 100ml of the sauce with the rice then put into a deep bowl. Peel and 1/4 the avocado then slice thinly and place in each bowl on top of the rice
  4. Now place some beets, pickled veg, seeds, onions and edamame around the top of the rice and drizzle over some more of the dressing

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