An original twist on a Hawaiian classic, this poke bowl contains fresh vibrancy without the fuss or the fish. Rich, velvety avocado and slightly sweet heartiness of beets atop a bed of fluffy rice, balanced with a crunchy slaw and zesty dressing. Updating the classics has never tasted so good.
Bring a small pot with rice and 1½ cup water to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Slice thin rounds from pointed half of red Fresno chile. Remove seeds. Stem, remove ribs and seeds, and mince other half of red Fresno chile. Wash hands and cutting board after working with red Fresno chile.
Rinse edamame under warm water if still frozen
Trim ends off beet, peel, and cut into ½" dice.
Roast the Beets
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil, 2 Tbsp. water, and beets.
When water starts steaming, cover and cook, stirring a couple times, until beets are soft, 8-10 minutes.
Uncover and stir in ginger. Stir constantly until fragrant, 30-45 seconds.
Remove from burner and season with ¼ tsp. salt and a pinch of pepper.
Make the Salad
Combine edamame, red Fresno chile rounds (to taste), green portions of green onions, matchstick carrots, 2 tsp. olive oil, and ¼ tsp. salt and a pinch of pepper in a mixing bowl. Set aside.
Make Sauce and Prepare Avocado
In another mixing bowl, combine ponzu sauce, mayonnaise, white portions of green onions (to taste), and minced Fresno (to taste).
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and cut into ¼" slices.
Plate dish as pictured on front of card, topping rice with avocado and salad, then beets. Serve sauce on the side for dipping. Bon appétit!