Before you knock this vegan poke bowl with chili aioli, know this. IT. IS. BOMB.
I don’t say this because it’s my recipe. I say this because I kinda stumbled upon this idea. I had wholeheartedly intended on putting either salmon or tuna in this vegan poke recipe. But, as I thought about all the recipes I have come up with, I made a shocking discovery. I ALWAYS COOK SALMON!
And while I love salmon, you guys need some variety. And I don’t have enough vegan options on The Seasonal Junkie.
So I’m giving the people what they want.
Anyways, the inspiration for this vegan poke bowl with chili aioli hit hard while at the farmer’s market on Saturday. One of the vendors had a beautiful display of beets. One side eye from me, and those beet babies were mine. All mine.
My recipes calls for steamed beets, check out all the different methods on how to cook beets.
Now, funny side beet story; I always think I’m dying because I’m a bit of a hypochondriac. Pro-tip: If you eat red beets and your normal body functions are a shocking color. Don’t worry, you are not dying. It’s just the beets. After a few minutes of hyperventilating and googling my symptoms, I’ve dodged impending doom yet again when I read that beets stain everything. Everything, people. For those of you who are like, eww Brooke. I do apologize, I always give TMI.
Anyways, back to biz: Vegan Poke Bowl with Chili Aioli.
This vegan poke bowl with chili aioli is Whole30 approved (thank you cauli-rice), paleo, and packed with flavor. Seriously, the amount of flavors and textures you get from this baby will be very entertaining to your senses.
Also, if you weren’t taken aback by that pickled fennel, I’m slightly offended. Just kidding. But, the pickled fennel brings an acidity that is outta this world. I threw some beets in the pickling solution and made them a very pretty magenta color. You can feel free to use pickled ginger in this recipe, but if you want to make your very own quick-pickled fennel do it! You won’t regret it.
And to all of you hardcore vegans here is my disclaimer: to make the chili aioli vegan, use a vegan mayo. If you’re not vegan any mayo will do.
Vegan Poke Bowl with Chili Aioli
Ingredients
- 4 cup Cauliflower Rice
- 1 tbsp Olive Oil
- 2 tbsp Rice Wine Vinegar
- 12-16 Beets, steamed, skins removed, and diced (Golden, Candy Striped, or Red)
- 1 Cucumber, sliced and cut into half circles
- 2 Avocados, sliced
- 1/4 cup Macadamia Nuts, crushed
- 1-2 Yellow Mango, diced
- 2-4 Serrano Pepper, thinly sliced
- 1/4 cup, Micro Greens
- 4 tsp Black Sesame Seeds
- Pickled Fennel: (feel free to use pickled ginger from the store as well)
- 1 Fennel Bulb, core removed & thinly sliced
- 1/4 cup Acai Juice
- 2-4 Pieces of Diced Beets (for color)
- 3/4 cup Rice Vinegar
- 1 cup water
- 1 tsp Black Pepper Corns
- 1/2 tsp Mustard Seed
- 1 Bay Leaf
- 1/2 tsp Cloves
- 1/2 tsp Coriander Seeds
- Chili Aioli:
- 1/4 cup Mayo, no sugar added
- 2 tbsp Yai's Thai Chili Garlic Hot Sauce
- Optional: Coconut Aminos and Dried Sea Weed
Instructions
Pickeled Fennel:
Put sliced fennel in an appropriate sized jar
In a small pot add acai juice, rice vinegar, water, peppercorns, mustard seeds, bay leaf , coves, and coariander seeds
Smash diced beets and add them in
Bring to boil
Pour pickling juice over fennel and allow to sit for an hour. If not using immediately after hour store in fridge.
Cauliflower Rice:
Heat olive oil in medium heat add cauliflower rice
Cook for about 4 minutes, add rice wine vinegar and stir
Cook for another 2-4 minutes
Remove from heat and put in fridge to chill
Chili Aioli:
Mix mayo and Yai's Thai Chili Garlic Hot Sauce (if vegan remember to use vegan mayo)
In small bowl toss aioli and diced beets together
Assemble:
On plate add cooked, chilled cauliflower rice
Top with diced beets, cucumber, sliced avocado, diced mango, sliced serrano peppers, and pickled fennel
Add beets tossed with chili aioli
Garnish with crushed macadamia nuts, micro greens, and sesame seeds
Feel free to add coconut aminos and dried sea weed
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