Avocado & Beet Poke Bowl

with yum yum sauce and edamame

$9.95 per serving

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Intermediate

Spice Level: Mild

Contains: Eggs, Wheat, Soy

A note about serious food allergies

An original twist on a Hawaiian classic, this poke bowl contains fresh vibrancy without the fuss or the fish. Rich, velvety avocado and the slightly sweet heartiness of beets top a bed of fluffy rice, balanced with a crunchy slaw and zesty dressing. Updating the classics has never tasted so good.

In Your Box (serves 2)

  • Info
    2 oz. Edamame
  • Info
    2 fl. oz. Ponzu Sauce
  • 1 Tbsp. Chopped Ginger
  • ¾ cup Jasmine Rice
  • 12 oz. Red Beet
  • 1 Avocado
  • 2 Green Onions
  • 1 Red Fresno Chile
  • Info
    1 oz. Mayonnaise
  • 3 oz. Matchstick Carrots
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium
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Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Small Pot
  • 1 Medium Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Cook the Rice

    Cook the Rice

    Bring a small pot with rice, 1½ cup water, and a pinch of salt 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.

  • Step 2 - Prepare the 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. 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.

  • Step 3 - Roast the Beets

    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, 10-12 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.

  • Step 4 - Make the Salad

    Make the Salad

    Combine edamame, red Fresno chile rounds (to taste), green portions of green onions, matchstick carrots, 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.

  • Step 5 - Make Yum Yum Sauce and Prepare Avocado

    Make Yum Yum 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 yum yum sauce on the side for dipping. Bon appétit!