Recipe for a nutritious beetroot poke bowl


The deep red vegetable is tra­di­tio­nal­ly served as a delicious salad. But beetroot is much more versatile than we think. In this recipe, the vegetable is a treat for the palate – and for the eyes too.

Beetroot strengthens the body’s defences

The bowl is not only visually attractive, but its nutritional content is impressive too. The immune-boosting red pigment betanin, which is so plentiful in beetroot, also contains anti-inflammatory and antioxidant properties. The body also benefits from significant amounts of vitamin C, zinc and selenium.

Light beetroot poke bowl

It's nutritious and tasty. And the nice thing is, the healthy poke bowl is prepared in no time and is perfect for a light evening meal.

Video demonstration

Vegan beetroot poke bowl: preparation takes around 45 minutes (in german).

Ingredients for the bowl

This vegan bowl contains countless healthy substances. The following list of ingredients makes 1 portion.

  • 1 whole beetroot, washed
  • 1/2 red onion
  • 2 tbsp. cranberries
  • 1 tsp. salt
  • 1 tbsp. sesame oil
  • 100g natural tofu
  • 2 tbsp. curry powder
  • salt, pepper
  • 1 tbsp. coconut oil for frying
  • 60 - 80g cooked quinoa
  • 2 tbsp. cooked borlotti beans
  • 1 carrot
  • 1/2 cucumber
  • 1/2 avocado
  • sesame seeds

Make the bowl

Wash and dice the beetroot, keeping the skin on. Peel the onions, halve and slice into rings. Mix well with the cranberries, salt and sesame oil and place on an oven tray lined with baking paper.

Roast: at 200 degrees for 30 minutes until the beetroot is cooked through.

Packed with nutrients: avocados, cucumber, beans and carrots complete the healthy bowl.

Mix the tahini and lime dressing

Place the ingredients in the above order in a bowl. Mix into a creamy dressing. Season to taste.

Ingredients required

  • 1 tsp. tahini (sesame paste)
  • 1 tsp. soya sauce
  • 1 tsp. apple cider vinegar
  • 1 tsp. agave syrup
  • juice of 1/4 lime
  • 1 crushed garlic clove (optional)

Preparation of remaining ingredients

Remove the tofu from its packaging and pat dry. Dice evenly and marinate with the spices. Fry on a high heat for 5 minutes in the coconut oil. Place aside.

Cook the quinoa according to packet instructions. Take the borlotti beans from the can, rinse and drain. Wash the spinach. Wash the carrot. Cut into thin strips using a potato peeler. Wash and peel the cucumber and cut into strips.

To serve

  1. Place all the ingredients decoratively in a bowl.
  2. Pour the dressing over the salad.
  3. Decorate with sesame seeds and a slice of lime.

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