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Beet Poke Bowl

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Beet Poke Bowl

with Wafu sauce, edamame, cilantro, nori, carrot and rice

Informations supplémentaires
35 min. | 837 kcal | easy | Vegetarian, Even better the next day | Printable version
1. Cook the beets Peel and cut the beets into medium-sized cubes. Put in a pot of water and bring to a boil. Cook 14-16 minutes until the cubes are "al dente". Drain and cool under cold water.
2. Cook the rice Bring a pan with 1.5 2P | 2 3P cups of water to a boil. Add the edamame in the water and blanch for 2 minutes. Remove with a slotted spoon. Set aside. Add the rice, cover and cook for 10-12 minutes over low heat.
3. Setup Peel and grate the carrots. Very thinly slice the radish. Chop the cilantro. Tear the nori into tiny pieces.
4. Mix the sauce Mix the Wafu sauce with the horseradish, to taste.
5. Mix the beets Mix the cooked beets with 1-2 tbsp. of Wafu sauce, cilantro and nori to taste. Add salt and pepper.
6. Plate your dish Serve the rice in a bowl and garnish with the beets, carrots, radish, edamame, sesame seeds and sauce. Bon appétit!
400gRed Beets
120mlWafu Sauce
140gBasmati Rice
0.5unitNori Sheet(s)
10gGrilled Sesame Seeds
10mlHorseradish
2unitCarrot(s)
1unitRadishes
1unitCilantro
180mlEdamame
What you need pots, strainer, slotted spoon, bowl
837 kcal
Amount
% daily value
Amount
% daily value
carbohydrate 87g
29%
fat 48g
74%
cholesterol 23mg
8%
fiber 11g
44%
protein 15g
saturated 7g
35%
sodium 583mg
24%
sugar 18g
trans 0g