A poke bowl is a Hawaiian salad with raw seafood. We have turned this great idea into a vegetarian bowl using quinoa and roasted vegetables.
- 2 cups cooked quinoa
- 2 cups assorted greens - we used kale and arugula
- 1 red beet, trimmed and rinsed clean
- 1 golden beet, trimmed and rinsed clean
- 1 zucchini
- 1 yellow squash
- 1 cup cherry or grape tomatoes
- 2 radishes, sliced thin
- 1 carrot, grated
- Olive oil spray
- Balsamic or red wine vinegar
Cut the beets in quarters and roast in an oiled pan at 450 degrees until they are soft, about 45 minutes. During the last 15 minutes of roasting the beets, toss the diced zucchini, yellow squash, and tomatoes in a pan, top with olive oil spray and roast them in the oven. Pull all veggies out of the oven when tender and allow to cool for 10 minutes.
Arrange the quinoa and greens as a base on the plate.
Top the quinoa with the beets and other roasted veggies. Spray with olive oil spray and top with vinegar.
Top everything with sliced radishes and grated carrots.
This is a great dish to make using farmer's market ingredients or items from a summer garden. You can add grilled seafood, too.
Serves 4. Each 1-bowl serving contains: 194 calories, 4 grams of fat, 0 grams of saturated fat, 0 g trans fat, 0 mg cholesterol, 86 mg sodium, 35 g carbohydrate, 7 g fiber, 9 g sugar, and 8 g protein.
PDF Handout: Poke Bowl Handout
Stephanie Ronco has been editing for Food and Health Communications since 2011. She graduated from Colorado College magna cum laude with distinction in Comparative Literature. She was elected a member of Phi Beta Kappa in 2008.