Jicama and Beet Poke Bowl
Tempt your taste buds with this vibrant poke bowl. Crisp jicama and roasted beet Poke bowl with delicious toppings.
Servings 4
Calories 460kcal
Ingredients
Roasted Beet Ingredients
- 12 oz red beets
- 1 tsp olive oil
- 1/16 tsp salt
- 1/16 tsp ground black pepper
Pickle Veggie Ingredients
- 1/2 cup cucumbers thinly sliced
- ¼ cup carrots shredded
- ¼ cup 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 seeds
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 radish thinly sliced
- 1 each jalapeno peppers thinly sliced
- 4 tsp sesame seeds
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.
Notes
May use katsuo mirin furikake instead of sesame seeds.
Nutrition
Serving: 1g | Calories: 460kcal | Carbohydrates: 74g | Protein: 12g | Fat: 12g | Saturated Fat: 2.5g | Sodium: 780mg | Fiber: 15g
