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Asian Poke Bowl with Beet, Edamame and Sesame-Mustard Sauce

Name: Asian Poke Bowl with Beet, Edamame and Sesame-Mustard Sauce
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 portions
Cuisine: japonaise
Ingredients: 250 g Beet; 100 g Quinoa; 1 piece Avocado; 2 piece Kiwi; 1.5 tbsp Mustard; 2 tbsp Sesame oil; 200 ml Water; 1 tbsp White vinegar; 5 g Sugar; 3 g Salt; 2 g Pepper; 10 g Fresh ginger; 15 g Sesame seeds; 1 tbsp Soy sauce

An Asian-Italian fusion poke bowl featuring marinated beets, vinegared quinoa, sesame-mustard sauce with a kick, topped with avocado, kiwis and sesame seeds.

35 min2 servings520 kcalDifficulty: Medium

Ingredients

250 g Beet
100 g Quinoa
1 piece Avocado
2 piece Kiwi
1.5 tbsp Mustard
2 tbsp Sesame oil
200 ml Water
1 tbsp White vinegar
5 g Sugar
3 g Salt
2 g Pepper
10 g Fresh ginger
15 g Sesame seeds
1 tbsp Soy sauce

Instructions

Step 1
Cook quinoa for 12 minutes in 200ml water, let cool slightly
Step 2
Cut beet into fine cubes, mix with vinegar, sugar and 2g salt
Step 3
Prepare sauce: whisk together mustard, sesame oil, soy sauce, grated ginger and pepper
Step 4
Divide quinoa into 2 bowls, add marinated beets, sliced avocados and diced kiwis
Step 5
Pour sesame-mustard sauce over each bowl, sprinkle with sesame seeds
Step 6
Serve immediately while chilled with optional crispy accompaniments

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