Avocado and beet vegan poke with brown rice

45 min
Suitable for vegans
Temperature: Cold
Cuisine type: Vegan cuisine
Type of dish: Rices, Vegetables
Conservation technique: Refrigeration
Seasonal period: May, June, July, August, September, October
Ingredients for 5 portions
Ingredients for portions/units
Pepino holandés 0.4 kg
Avocado 0.25 kg
Lemon 0.05 kg
Table salt 1.0 g
Ground white pepper 0.25 g
Radish 0.25 kg
Carrots 0.225 kg
Bean sprouts 0.3 kg
Brown rice 0.5 kg
Beetroot packaged 0.5 kg
Soya sauce 0.05 l
Toasted Sesame 2.5 g

 For this recipe, you’ll need these recipes:

  • Chop the vegetables:
    • Cucumber into thin slices.
    • Beet into 1 cm cubes.
    • Peel the avocado and cut into half-moons, then season with lemon juice, salt and white pepper.
    • Peel the carrot and then grate or cut into spirals.
  • Cook the rice English style.


  • Place the rice in a bowl.
  • Place the rest of the ingredients on top.
  • Sprinkle over some sprouts on top.
  • Season the poke with a sauce of your choice.
Nutritional information (1 portion)
Fiber 10.43 g
Saturates 1.31 g
Monounsaturated fatty acids 3.46 g
Polyunsaturated fatty acids 1.2 g
Cholesterol 0.0 mg
Calcium 86.07 mg
Iron 2.47 mg
Zinc 15.74 mg
Vitamin A 505.4 ug
Vitamin C 24.24 g
Folic acid 124.73 ug
Salt (Sodium) 1956.07 mg
Sugars 14.83 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.