5oz Sweet Earth Traditional Seitan slices, cut into triangle pieces
5 TBSP ponzu sauce
1 TBSP toasted sesame oil
4 TBSP toasted sesame seeds
2 cup kale, washed, dried, thinly sliced and packed
2 cups brown rice, cooked
½ cup nori (seaweed), toasted and thinly sliced
2 small beets (red and/or yellow), steamed and cubed
2 TBSP scallion, thinly sliced
½ small carrot, thinly sliced
1 small zucchini, thinly sliced and rolled
½ avocado, sliced and scooped
4 radishes, thinly sliced
Optional ½ cup prepared seaweed salad (Major supermarkets carry them. Azumagourmet brand at Costco is great.)
1. Sesame seitan: Combine 3 TBSP ponzu sauce and sesame oil in a medium bowl and stir well. Marinate seitan in ponzu marinade for 15-30 minutes. In a separate bowl, put sesame seeds. Take out seitan pieces with chopsticks from the ponzu marinade and coat with the sesame seeds by pressing both sides. Set aside. Reserve the ponzu marinade.
2. Brown rice: Mix brown rice with nori. Set aside.
3. Beets: Mix beets with 2 TBSP of ponzu sauce and scallions. Set aside.
4. To assemble, spread a serving of kale at the bottom of a bowl. Nicely arrange a serving of brown rice and nori mixture, a small amount of each prepared vegetable topping, sesame seitan and optional seaweed salad over the kale. Drizzle the reserved ponzu marinade over the poke bowl and add extra ponzu sauce if desired. Enjoy!