Yellow beet pokebowl

 Cooking 25 minutes
 Preparation 15 minutes
 2 servings


For the beets:

1 package (284 g) of Champêtre yellow diced beets
45 ml (3 tbsp.) of soy sauce
15 ml (1 tbsp.) of toasted sesame oil
1 small clove of garlic, grated
3 ml (½ tsp.) of grated ginger
5 ml (1 tsp.) of minced green onion

1 cup (250 ml) short grain white rice or brown rice
15 ml (1 tbsp.) of rice vinegar
1 pinch of salt
1 cup (250 ml) of peeled and thawed edamame
3 green onions
8 radishes
2 medium carrots
1 handful of microgreens of your choice
Spicy mayonnaise
Toasted sesame seeds


  1. Cook rice according to package directions. Remove from the heat and add the rice vinegar and a pinch of salt. Stir well and reserve.
  2. In a bowl, combine the “For the beets” ingredients. Reserve.
  3. Prepare the vegetables: thinly slice the green onions and radishes. Cut the carrots into julienne strips.
  4. Garnish the bowls with rice and arrange all the ingredients around the bowl and finish with the pickled beets in the center.
  5. Sprinkle with sesame seeds.
  6. Serve with spicy mayonnaise.

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