Tempt your taste buds with this vibrant poke bowl. Crisp jicama and roasted beet Poke bowl with delicious toppings.

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Prep Time: 10

Cook Time: 30

Total Time: 40

Course: Main Course

Servings: 4

Ingredients

Roasted Beet Ingredients

12 oz beets
1 tsp olive oil
1/16 tsp salt
1/16 tsp pepper

Pickle Veggie Ingredients

1/2 cup fresh cucumbers thinly sliced
¼ cup fresh carrots shredded
¼ cup fresh red onion thinly sliced
1/4 cup rice vinegar
1/16 tsp salt
1 tsp sugar

Soba Noodle Ingredients

8 oz soba noodles dry
2 Tbsp gochujang sauce
1 Tbsp rice vinegar
1 Tbsp soy sauce
1 tsp sesame seed

Additional Ingredients

1 each jicama diced 1/2 inch
1 each lime cut into 4 wedges
2 each avocados thinly sliced
¼ cup fresh cilantro chopped
¼ cup fresh basil chopped
¼ cup wasabi peas crushed
4 each fresh radishes thinly sliced
1 each jalapeno thinly sliced
4 tsp sesame seeds

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Instructions

Roasted Beet Instructions

Preheat oven to 350°F.
Wash and dry beets and toss with olive oil, salt and pepper.
Place on baking tray and roast in oven until desired doneness; 20-30 minutes depending on size.
Let cool and 1/2" dice.

Pickle Veggie Instructions

Combine rice vinegar, salt and sugar in a mixing bowl and mix well.
Add all vegetables to bowl with pickling liquid. Toss well and refrigerate for at least 2 hours.

Soba Noodle Instructions

In a pot of boiling water cook soba noodles for about 4-6 minutes, rinse and cool quickly.
Strain well and in a mixing bowl, combine cooked soba, gochujang, rice vinegar, tamari and sesame seeds, toss well and reserve.

Remaining instructions and Plating

Wash remaining produce and prepare as stated in the ingredient list.
In a bowl portion each ingredient equally. Dressed soba, jicama, beet, pickled vegetables, avocado, cilantro, basil, radish, jalapeno, lime, crushed wasabi peas and sprinkle with sesame seeds and enjoy.

Chef Tips

May use katsuo mirin furikake instead of sesame seeds.

Nutrition

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