Healthy Poké-Bowl with Chili-Tahini-Sauce
 
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
For the poké bowl:
  • 4 beetroots, raw
  • 2 tablespoons of sesame oil
  • 3 tablespoons of sesame (black or white, or mixed)
  • 200g whole-grain rice, uncooked
  • 4 carrots
  • 1 cucumber
  • 50g of radishes (about 8)
  • 1 cup (140g) of frozen peas or edamame
  • 200g of shiitake mushrooms
  • 2 tablespoons of tamari
For the wakame salad:
  • 50g of wakame, dried
  • 2 tablespoons of sesame oil
  • 2 tablespoons of mirin (rice vinegar)
  • the juice of half a lemon
  • 2 tablespoons of coconut sugar
  • 1 tablespoon of sesame
  • a bit of cilantro to garnish
For the chili-tahini sauce:
  • 2 tablespoons of sesame oil
  • 2 tablespoons of mirin (rice vinegar)
  • 2 teaspoons of sambal oelek
  • 2 tablespoons of coconut sugar (or maple syrup)
  • 1 cm of fresh ginger (about one tablespoon)
  • 2 tablespoons of tahini
  • 2 tablespoons of tamari
Instructions
For the poké bowl:
  1. Cook the rice according to the packaging.
  2. Peel the beetroots and cut them into bite-sized pieces. Marinade the beetrots with sesame oil and a bit of sea salt and roast them at 180°C (356°F) for about 30 minutes. If you're using pre-cooked beetroots, then you can marinade the beetroots with two tablespoons of sesame oil and the sesame. If you roast the beetroots, then take them out of the oven and sprinkle with the sesame. Set aside.
  3. Peel the carrots with a vegetable peeler. Cut the cucumber in half and then into bite-sized pieces. Wash and slice the radishes and shiitake mushrooms. Set the radishes aside and place the shiitake mushrooms in a pan. Heat them on medium to high heat for about 3 minutes until they start to drizzle in the fluids they release. Then add the tamari and cook for another 2 minutes or so until tender. Set aside.
  4. Place the frozen peas into a pot of boiling water for about 3 minutes until defrosted. Drain the water and set aside.
For the wakame salad:
  1. Soak the wakame in hot water for about 10 mintutes. Mix all of the ingredients for the dressing. Drain the wakame and mix them with the dressing and sprinkle some sesame seeds and chopped cilantro on top. It tastes best, when you let it sit in the fridge for an hour or so.
For the sauce:
  1. Finely chop the ginger and mix it together with all the other ingredients for the sauce.
To assemble:
  1. Divide the rice into four bowls and garnish with the carrot slices, radishes, beetroot, cucumber, peas and shiitake-mushrooms. Drizzle with the tahini-chili sauce and garnish with a generous dollop of wakame salad and a bit of sesame seeds.
Notes
You do not need to have all ingredients for this poke bowl. They are merely suggestions. What you do need is the brown rice as a base, the roasted beetroot and the Tahini-Chili-Sauce. And if you ask me, then definitely make the shiitake-mushrooms.
The wakame salad is also rather a suggestion than an important addition. It's nice to have but not a must for this salad.
We also added some pan-fried saté-tofu, which was a nice addition.
Recipe by Heavenlynn Healthy at https://www.heavenlynnhealthy.com/healthy-poke-bowl-chili-tahini-sauce/