Healthy & flavourful beetroot poke bowl w/ cauliflower

Healthy & flavourful beetroot poke bowl w/ cauliflower. The perfect meal for a satisfying sense of well-being.

Introduction:

Welcome to the third post by flavoursbyjan. Today, I am excited to share with you a meal that was passed down to me by my mother. Initially, I wasn't particularly drawn to the bowl trend when it first emerged, but over time, I've come to appreciate its versatility and convenience. What I particularly love about bowls is the inclusion of a protein source, such as the cauliflower component in this recipe, or even salmon or tuna in other variations.

Another reason to love bowls is the freshness and the variety of flavors they offer. This bowl, in particular, incorporates a diverse range of textures, making each bite a unique and delightful experience.

Why and where from?

As I mentioned earlier, this recipe was initially introduced to me by my mother. I believe she first discovered it in a recipe featured in a magazine. You can easily find a similar dish by searching for "beetroot poke bowl". Additionally, if you omit any non-vegan ingredients from the avocado cream, the dish remains vegan-friendly.
Even though I believe adding salmon or tuna would be a fantastic enhancement to the dish.

Recipe:

For the Beet Poke:

• 500 g Red beetroot (already cooked)
• 2 Spring onions
• 1 Onion
• 1 Sheet Nori
• 2 tbsp light sesame seeds, mixed with white and black
• 4 tbsp soy sauce
• 1 1/2 tbsp sesame oil
• 1 1/2 tbsp rice vinegar or white vinegar
• 1/4 tsp salt

For the Avocado Cream:

• 1 Avocado
• 1/2 tbsp rice vinegar

For the Dressing:

• 1 tsp Wasabi
• 1 tsp Maple syrup
• 3 tbsp rice vinegar or white vinegar
• 1 tbsp Canola oil
• 1 tsp Sesame oil
• 1 pinch Salt

For the Cauliflower Sushi Rice:

• 300 g Cauliflower, e.g., followfood Organic Cauliflower Rice
• 2 tbsp rice vinegar or white vinegar
• 1/2 tsp Raw cane sugar
• 1 pinch Salt

Additionally:

• 50 g Macadamia nuts
• 100 g Edamame or peas
• 1/2 Cucumber
• 4 Leaves of lettuce
• 1 Lime

Preparation:

For the Beet Poke:
Prepare the cooked red beetroot by slicing it into 2 cm cubes.
Slice spring onions into fine rings, finely dice onion, and cut Nori into thin strips. Toast sesame seeds in a hot pan without oil for 3 minutes. Remove from the pan, then roast the macadamia nuts in the same pan for 3 minutes.
Combine beets with soy sauce, sesame oil, rice vinegar, the white parts of the spring onions, diced onions, 1 tablespoon of the toasted sesame mixture, and salt. Stir in 1/4 of the sliced Nori sheet and set aside.
For the Avocado Cream & Dressing:
Puree avocado with rice vinegar until smooth. For the dressing, mix all ingredients together.
For the Cauliflower Rice:
Prepare followfood Organic Cauliflower Rice according to package instructions. Chop fresh cauliflower in a food processor and steam with 5 tbsp of water for 5 minutes. Season with rice vinegar, raw cane sugar, and salt.
Assembly:
Steam edamame for 5 minutes, then rinse under cold running water. Slice cucumber into thin slices.
Arrange lettuce, cauliflower sushi rice, beet poke, avocado cream, macadamia nuts, edamame, and cucumber slices in bowls. (If you wanna savor the true texture and flavor of a cucumber, steer clear of that soggy, watery center. Trust me, including that in your meals is a sure way to end up with a bland, disappointing cucumber component. Don't be clueless - skip the watery mess!) Top with remaining sesame seeds and Nori strips. Serve with dressing and lime wedges.

Thank you for joining me on this culinary journey! Wishing you happy cooking adventures and flavorful moments ahead.