Plant-Based Paradise: Unleashing the Flavors of Vegan Poke!

Introducing a tantalizing twist on the classic poke bowl: a delightful vegan version that showcases all the vibrant flavors of the sea without any animal products. Soy sauce, sesame oil, sesame seeds, and green onions, along with a generous sprinkling of seaweed flakes, come together in perfect harmony to infuse cooked Chioggia beets with authentic poke flavor. This Plant-Based Paradise creation brings together fresh ingredients & colorful veggies, resulting in a bowl that’s both visually stunning and incredibly satisfying!

What is Poke?

Poke, pronounced poh-KAY, is a Hawaiian dish that has gained popularity worldwide for its fresh and vibrant flavors. It typically consists of a base of rice or salad, topped with marinated raw fish such as tuna or salmon, and an array of colorful and flavorful toppings. Colorful candy cane stripped Chioggia beets make a perfect replacement for the fish in our vegan poke bowls.

Chioggia, or candy cane beets
Chioggia (candy cane) beets
Beet poke

Building your poke bowl

The base

The traditional base of a poke bowl is sushi rice, which is lightly seasoned with rice vinegar. However, you can also opt for a bed of mixed greens or even quinoa for a healthier twist.

The poke

The star of the dish are the Chioggia beets – although any type of beets will work perfectly. The cooked beets are marinated in a soy-sesame dressing, plus some seaweed flakes, which adds depth of flavor.

I use Furikake seasoning, which is the perfect combination of flavors for the beets – nori flakes, kelp, black and white sesame seeds. If you can’t find the seasoning, just use some shredded nori or kelp, and sesame seeds.

The toppings

Poke bowls are all about variety and texture. Here’s some topping ideas to choose from:

  • Avocado: Creamy slices of ripe avocado add richness and a buttery texture to the bowl.
  • Cucumbers: Thinly sliced cucumbers provide a refreshing crunch.
  • Mango: Sweet and tangy mango chunks add a burst of tropical flavor.
  • Edamame: Steamed or roasted edamame beans offer a pop of protein and a delightful bite.
  • Sesame seeds: Toasted sesame seeds sprinkled over the bowl add nuttiness and visual appeal.
  • Scallions: Thinly sliced scallions contribute a mild onion flavor and a touch of freshness.
  • Seaweed: Crispy seaweed strips or flakes lend a hint of umami and a touch of brininess.
  • Pickled ginger: Thinly sliced pickled ginger provides a zingy and slightly sweet contrast to the other ingredients.
  • Radishes: Thinly sliced radishes and a hint of spice and crunch.
  • Microgreens: A handful of microgreens are a tasty way to add a ton of nutrients to your poke bowl.

Beet Poke Bowl
The sauce

The poke bowl is typically drizzled with a savory and tangy sauce. Traditional options include soy sauce, sesame oil, and a squeeze of fresh lime or lemon juice. However, there are also variations with spicy mayo (Sriracha & mayonnaise), ponzu sauce, or even a creamy wasabi dressing, (wasabi & mayonnaise).


To assemble a poke bowl, start with a base of rice or salad, then arrange the marinated beets on top. Add your desired toppings, drizzle with sauce, and garnish with fresh herbs or additional sesame seeds if desired. Mix it all together just before eating to ensure every bite has a perfect balance of flavors.

Spicy Sushi Roll

This marvelous creation will not only dazzle your poke bowl, but it will also bring sushi rolls to a whole new celestial level.

So dive into a kaleidoscope of colors and, you’ll feel like you’ve been transported to a tiny piece of veggie heaven with every bite!


vegan poke bowls

Vegan Poke

Course: Appetizer, Main Course
Cuisine: Vegan
Keyword: beets, Hawaiian, kelp, nori, seaweed, sesame, soy sauce
Prep Time: 10 minutes
Marinade time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 4 servings
Calories: 85kcal
Author: The Vegan Feast
This vegan beet poke is flavored with soy sauce, sesame oil, sesame seeds and seaweed flakes. It's absolutely perfect in poke bowls and sushi rolls.
Print Recipe


  • 3-4 medium Chioggia (candy cane) beets about 1 pound
  • ¼ cup soy sauce
  • 2 teaspoons sesame oil
  • 1 teaspoon rice vinegar
  • 1 clove garlic minced finely
  • 2 tablespoons Furikake seasoning or finely shredded nori
  • cup green onions finely chopped
  • 1 teaspoon Sriracha or your favorite hot sauce


  • Peel the beets and cut them into about ½ inch cubes.
  • Bring a pot of water to a boil, and cook the beet cubes for approximately ten minutes, until tender.
  • Remove from the water and add beets to a large bowl. Add the remaining ingredients and toss to mix.
    Refrigerate for at least two hours, or overnight.
  • To build the perfect poke bowl see above for suggestions.


Calories: 85kcal | Carbohydrates: 14g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 937mg | Potassium: 467mg | Fiber: 4g | Sugar: 9g | Vitamin A: 106IU | Vitamin C: 8mg | Calcium: 29mg | Iron: 1mg

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