Beet & Grapefruit Poke Bowl

Beet & Grapefruit Poke Bowl

Yields: 4 servings

• 1 English cucumber
• salt
• 1 cup forbidden rice
• 1 lb medium golden and/or red beets
• 2 Tbsp sesame oil
• 1 package (8 oz) white mushrooms, sliced
• 1 tsp finely grated fresh garlic
• 1 cup coconut aminos, divided
• 2 pink or red grapefruit
• ¼ cup seasoned rice vinegar
• 1 Tbsp finely grated peeled fresh turmeric, divided
• ½ Tbsp finely grated peeled fresh ginger
• 1 firm-ripe avocado
• Himalayan salt, to taste
• togarashi, to taste

Thinly slice cucumber; place in colander and sprinkle lightly with salt. Toss to combine. Place colander on plate and set aside 30 minutes. Meanwhile, place rice in strainer; run cold water over rice until water runs clear. Prepare rice as label directs. Allow rice to cool at least 10 minutes or until it reaches room temperature, but do not refrigerate.

Place metal steamer or small metal colander inside pressure cooker; add 1 inch water. Remove any greens from beets if necessary. Place unpeeled beets in pressure cooker and cook as manufacturer directs on high 10 minutes. Release pressure from pressure cooker.

In large skillet, heat sesame oil over medium heat; add mushrooms and garlic and cook 6 to 8 minutes or until tender, stirring occasionally. Remove skillet from heat; stir in ½ cup coconut aminos.

From grapefruit, squeeze ¼ cup juice into medium bowl; set aside. Cut remaining grapefruit into segments in separate bowl; set aside.

When beets are cool enough to handle, trim ends and remove peel. Cut beets into 1-inch chunks and place in bowl with grapefruit juice; add ½ Tbsp turmeric, ginger and Himalayan salt to taste. Toss until well combined.

Rinse cucumbers briefly under running water; squeeze cucumbers to release any liquid. Add cucumbers to small bowl and toss with vinegar and remaining ½ cup coconut aminos and ½ Tbsp turmeric.

Assemble poke bowl: Divide rice between each of 4 bowls. Top evenly with mushrooms, beets and cucumbers along with some of their marinade and grapefruit segments. Cut avocado in half; remove pit. Thinly slice avocado, then fan slices over rice. Sprinkle poke with Himalayan salt and togarashi to serve.