Vegan Beet "Poke" Bowl with Edamame, Snap Peas, Carrots & Sesame Mayo

Directions

1. Rinse the jasmine rice under cold water, then drain and place in a small saucepan with water and a pinch of salt. Bring to a boil, then cover and simmer on low until the liquid is absorbed and the rice is tender. Let it rest off the heat while you finish the vegetables.
2. Toss the beets with a bit of oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast in the oven until fork-tender, stirring halfway through the cook time.
3. Rinse the edamame under hot water to defrost and drain well in a colander. Prepare the vegetables by peeling and grating the carrots, and cutting the snap peas into angled 1/4-inch pieces. Slice the avocado and scoop the flesh onto a plate.
4. In a small bowl, whisk together vegan mayo, tahini, water, and a pinch of salt to make a sesame mayo. Set aside.
5. In a medium bowl, combine minced chives, grated ginger, minced garlic, apple cider vinegar, soy sauce, and maple syrup. Whisk until smooth to form the dressing.
6. Gently toss the roasted beets with the dressing to coat all pieces, forming the beet “poke.”
7. To serve, divide the cooked rice into bowls. Arrange the beet poke, edamame, and prepared veggies on top, then drizzle with the sesame mayo.