Spring Poké Bowl

Spring Poké Bowl

Spring Poké Bowl is perfect as the hot weather approached! This dish is best served cold, so the majority of the work is preparation, but once it’s done, you’ve got some meals prepped for the week or have plenty to share with a group. Try mixing and matching with other vegetables such as broccoli, shaved brussels sprouts, or bok choy.


Serves: 4-5 Time: 1.5 hour

Spring Poké Bowl

  • 2 salad turnips, thinly sliced
  • 1 kohlrabi head, thinly julienned
  • 1 large carrot, thinly sliced
  • 2-3 beets, roasted, peeled & sliced
  • 1/2 large cucumber, thinly sliced
  • 1/2 cup frozen peas or edamame, steamed
  • 1 cup rice, cooked
  • Optional protein: sautéd tempeh, steamed tofu, hard-boiled egg
  • Optional toppings: minced cilantro, chopped scallions, chopped roasted peanuts, sliced jalepeño, sriracha

Poké marinade

  • 2 Tbs rice vinegar
  • 1 Tbs sesame oil
  • 1 Tbs soy sauce
  • 1/2 tsp ground ginger or freshly minced ginger
  • 1 tsp garlic, or 2 minced garlic cloves
  • 1/2 tsp black pepper
  • 1/2 lime, juiced

Miso-Mustard Dressing

  • 2 Tbs chinese mustard
  • 1 Tbs miso paste
  • 1/2 Tbs sesame oil
  • 1/2 Tbs rice vinegar
  • 1/4 tsp black pepper
  • Splash of water as needed to thin the dressing


  1. To prepare your beets, wash and trim off any stems. Preheat the oven to 400ºF.
  2. In a deep pan, add in the beets and then add in some water but not enough to fully cover the beets.
  3. Cover the pan in foil, then place in the oven and roast for about 45 minutes or until the beets have softened and the skin peels easily.
  4. Then, mix together the marinade ingredients in a small bowl.
  5. Meanwhile, prepare your rice in the rice cooker or stovetop pot. Once the rice has cooked, place it in the refrigerator to cool or leave it at room temperature.
  6. Then, prepare your vegetables and protein. We used tempeh that was quickly sautéd in a bit of sesame oil and seasoned with soy sauce and black pepper. You may substitute this for steamed tofu, a hard-boiled egg, or whatever other protein of your choosing. Whichever that is, once it is cooked, set aside to fully cool.
  7. In a large bowl, combine the carrot, kohlrabi, and turnips. Add in about half of the marinade, toss well, and place in the refrigerator to set.
  8. Then, chop your cucumber and set it aside in the fridge.
  9. Once the edamame or peas have been steamed, return to the fridge to cool.
  10. Next, prepare your mustard dressing and set it aside.
  11. After some of that side prep, your beets should be done. Once done, remove from the oven, drain the water and allow to cool before peeling the skin.
  12. Once the beets are peeled, thinly slice them and toss in the rest of the marinade. Place in the refrigerator to cool.
  13. All of your poké bowl fixings should be cooling in the refrigerator at this point, at least for 30 minutes. When they are all complete and your toppings have been prepared, assemble your bowl with some rice, protein, veggies, and top with toppings and mustard dressing.
  14. Serve and enjoy!

Nutrition Information

Nutrition Disclaimer

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