Vegetarian Poke Bowl
Total Time: 55 min | Prep: 10 min | Cook: 45 min
Poke is a raw fish salad served as an appetizer in Hawaiian cuisine, and sometimes as a main course. This recipe is a vegetarian version.
Ingredients for Vegetarian Poke Bowl:
- 2 cups cooked quinoa
- 2 cups assorted greens – we used kale and arugula
- 1 red beet, trimmed and rinsed clean
- 1 golden beet, trimmed and rinsed clean
- 1 zucchini
- 1 yellow squash
- 1 cup tomatoes
- 2 radishes, sliced thin
- 1 carrot, grated
- olive oil spray
- balsamic or red wine vinegar
Cut the beets in quarters and roast in an oiled pan at 450 degrees until they are soft in the center, about 45 minutes. During the last 15 minutes of roasting the beets, toss the diced zucchini, yellow squash, and tomatoes in a pan, top with olive oil spray and roast them in the oven. Pull all veggies out of the oven when tender and allow to cool for 10 minutes.
Arrange the quinoa and greens as a base on the plate. Top the quinoa with the beets and other roasted veggies. Spray with olive oil spray and top with vinegar.Top everything with sliced radishes and grated carrots.
| Nutrition Facts | |
|---|---|
| Serving Size 1 bowl, about 2 cups Servings Per Batch 4 |
|
| Amount Per Serving | |
| Calories 194 | Calories from Fat 32 |
| % Daily Value * | |
| Total Fat 4g | 5% |
| Saturated Fat 0g | 1% |
| Trans Fat 0g | |
| Cholesterol 0mg | 0 |
| Sodium 86mg | 3% |
| Total Carbohydrate 35g | 11% |
| Dietary Fiber 7g | 29% |
| Sugars 9g | |
| Protein 8g | 15% |
| Vitamin A 161% | • Vitamin C 93% |
| Calcium 8% | • Iron 16% |
| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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