All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
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.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Medium Non-Stick Pan
Before You Cook
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.
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.
Cook 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.
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.
Make Yum Yum Sauce and Prepare Avocado
In another mixing bowl, combine ponzu sauce, mayonnaise, white portions of green onions, 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!
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