Meal Kit
Avocado & Beet Poke Bowl
with yum yum sauce and edamame
Prep & Cook Time: 30-40 min.
Spice Level: Mild
Cook Within: 7 days
Contains: Eggs, Wheat, Soy
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Vegetarian
Chef
David Padilla
An original twist on a Hawaiian classic, this poke bowl contains fresh vibrancy without the fuss or the fish. Rich, velvety avocado and the slightly sweet heartiness of beets top a bed of fluffy rice, balanced with a crunchy slaw and zesty dressing. Updating the classics has never tasted so good.
In Your Box (serves 2)
- 12 oz. Red Beet
- 1 Avocado
- ¾ cup Jasmine Rice
- 3 oz. Matchstick Carrots
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2 oz. Edamame
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2 fl. oz. Ponzu with Lime
- 1 Red Fresno Chile
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1 oz. Mayonnaise
- 2 Green Onions
- 1 Tbsp. Minced Ginger
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) pOMbEn3X
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Calories730
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Carbohydrates94g
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Net Carbs82g
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Fat34g
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Protein13g
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Sodium1690mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Small Pot
- 1 Medium Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
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1 Cook the Rice
Bring a small pot with rice, 11/2 cup water, and a pinch of salt to a boil.
Reduce heat to low, cover, and cook until rice is tender, 18-20 minutes.
Remove from burner. Set aside covered.
While rice cooks, prepare ingredients.
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2 Prepare the Ingredients
Trim and thinly slice green onions, keeping white and green portions separate.
Slice thin rounds from pointed half of red Fresno chile. Remove seeds. Stem, remove ribs and seeds, and mince other half. Wash hands and cutting board after working with red Fresno chile.
Rinse edamame under warm water if still frozen.
Trim ends off beet, peel, and cut into 1/2" dice.
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3 Cook the Beets
Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil, 2 Tbsp. water, and beets.
When water starts steaming, cover and cook, stirring a couple times, until beets are soft, 10-12 minutes.
Uncover and stir in ginger. Stir constantly until fragrant, 30-45 seconds.
Remove from burner and season with 1/4 tsp. salt and a pinch of pepper.
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4 Make the Salad
Combine edamame, red Fresno chile rounds (to taste), green portions of green onions, matchstick carrots, 2 tsp. olive oil, 1/4 tsp. salt, and a pinch of pepper in a mixing bowl. Set aside.
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5 Make Yum Yum Sauce and Prepare Avocado
In another mixing bowl, combine ponzu sauce, mayonnaise, white portions of green onions, and minced Fresno (to taste).
Halve avocado and remove pit by carefully tapping pit with the blade of your knife so it sticks. Gently twist knife to release pit. Scoop out the flesh with a spoon and cut into 1/4" slices.
Plate dish as pictured on front of card, topping rice with avocado and salad, then beets. Serve yum yum sauce on the side for dipping. Bon appétit!
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