Poke Bowl with Kimchi and Beetroot

Name: Poke Bowl with Kimchi and Beetroot
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1 portions
Ingredients: basmati rice; cucumber; edamame; Beavia kimchi; carrot; Beavia fermented beetroot; tamari sauce; crushed cashew nuts; hemp seeds; tofu; maple syrup

Preparation time: 10 min
Cooking time: 25 min
Total time: 35 min

Difficulty: easy

Ingredients

70 g basmati rice

50 g cucumber

30 g edamame

30 g Beavia kimchi

30 g carrot

30 g Beavia fermented beetroot

30 ml tamari sauce

10 g crushed cashew nuts

10 g hemp seeds

50 g tofu

15 ml maple syrup

Preparation

1. Cut the tofu into cubes and put them in a jar. Pour in 10 ml tamari and maple syrup. Let marinate together for at least 2 hours (ideally overnight).

2. Then grill the marinated tofu in the oven, for about 25 minutes at 200°C.

3. Place the rice in a pot, cover it with double the amount of water, and cook until the rice has absorbed all the water.

4. Put the cooked rice in a bowl. Add the fresh cucumber, edamame, kimchi, carrots, beetroot, and toasted tofu.

5. Finally, pour tamari/luggi over everything. Sprinkle with hemp seeds and crushed nuts. Serve and enjoy!