Coconut Passion Fruit Chia Pudding Parfait

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Two dishes of Coconut Passion Fruit Chia Pudding Parfait topped with pink flowers.

One of my favorite parts about traveling is finding new foods and dishes that inspire me to get in the kitchen and create my own special version of them. On any typical vacation, I’ll probably come home with at least two ideas of recipes I want to recreate on my own. It’s one of the reasons I love traveling so much – there’s nothing like it to broaden my imagination and get my home-cooking skills flowing again as soon as I get home.

If you’ve been following me on Instagram, chances are you noticed we took a little trip to visit my cousin and her new baby in Kauai at the end of July. While the great majority of our vacation was spent hanging out in our beautiful vacation rental and lounging by the pool with our babes, we did manage to get out for a few tasty treats.

There’s a small local market close to where we stay in Poipu that, while not fancy, is perhaps best known for the shave ice “wagon” that parks out front of it or the sushi bar inside of it. We stopped in for some Spam musubi one day on our way home from the beach, and my cousin came out with a Mason jar full of what looked to me like the dreamiest (and tastiest) chia pudding concoction I’d ever seen in my life:

A Mason jar of coconut chia pudding layered with haupia and passion fruit puree.

Coconut chia pudding was layered in between passion fruit puree and creamy haupia, and as soon as I tasted a bite of it I casually informed her that she better eat however much of it that she wanted FAST, because otherwise I would 😉

Lucky for me (and for little Raia, who couldn’t get enough of it!) she was more than generous with sharing and I was able to savor each bite just enough so I’d remember how to make my own at home. Lucky for you, I’m sharing that homemade recipe with you today!

There are a few things that go into this Coconut Passion Fruit Chia Pudding Parfait, but no step is too difficult. Just remember that you’ll want to start the process a day before you want to serve it, as both the haupia and the chia pudding need to set up in the fridge overnight. It’s also good to give the passion fruit puree some time to set up in the fridge since you’ll be heating it thicken it up.

Here’s how the process goes:

Step 1: Make the haupia.

Full disclosure, this was the first time I’d made haupia from scratch, and I was blown away by how easy it was! I used this recipe from Tasting Table, which involves just four ingredients:

Cornstarch
Water
Coconut milk
Sugar

It’s a quick and easy process, just boil everything together, pour it into a baking dish and refrigerate overnight. No baking or fancy temperature taking required. You can also find haupia mix packets in Asian grocery stores (or on Amazon [*affiliate link]), but after making this from-scratch recipe, I’ll tell you I never feel the need to buy the packets again!

Looking down on a dish of Coconut Passion Fruit Chia Pudding topped with coconut chips and a pink flower.

Step 2: Make the chia pudding.

If you’ve never made chia pudding before, prepare to meet your new favorite make-ahead breakfast. All it takes is some chia seeds, coconut beverage (or milk of your choice) and some vanilla and honey. Pour everything into a Mason jar, shake and seal, then place this in your refrigerator overnight as well. Are we seeing how easy this is yet?

Step 3: Thicken up (and sweeten) some passion fruit puree.

I know, I know, you’re probably wondering where in the heck you’re going to find some passion fruit puree. But I’ve made it easy for you! You can order it on Amazon [*affiliate link], and it’s even on Prime so it will be at your doorstep in just a couple of days.

We were lucky enough to have some passion fruit puree in our freezer from a family friend that grows them, so I simply thawed that but then thickened it up on the stove with some cornstarch and a little extra sugar for sweetness. I highly recommend giving whatever puree you end up getting a taste before doing this, and only adding sugar as needed.

Step 4: Assemble, top with toasted coconut flakes and enjoy!

The next morning, your parfaits will be ready in seconds. Simply take your serving vessel (I like small Mason jars or clear parfait dishes) and start layering:

First goes the coconut chia pudding,
Then goes the passion fruit puree,
Followed by cubes of your homemade haupia,
All topped with roasted coconut strips to add the perfect crunch.

An overhead shot of a wooden spoon resting in a dish of coconut chia pudding.

If you’re looking for a special kid-friendly breakfast treat that still packs a ton of nutrition, this Coconut Passion Fruit Chia Pudding Parfait is the answer.

And if coconut and/or passion fruit aren’t your thing, check out some of my other tasty chia pudding recipes like this Tropical Matcha Chia Pudding, this Coconut-Vanilla Chia Pudding Parfait, and this baby-friendly Oat Milk Chia Pudding with Blueberry Orange Compote!

Coconut Passion Fruit Chia Pudding Parfait
Prep Time
30 mins
Refrigerator Time
8 hrs
Total Time
8 hrs 30 mins
 

This Coconut Passion Fruit Chia Pudding Parfait is just as suitable as a healthy dessert as it is as a wholesome breakfast. Coconut milk chia pudding, thick passion fruit puree and homemade haupia all come together in a single dish. You won’t be able to stop eating this tasty treat!

Course: Breakfast, Dessert, Snack
Cuisine: Hawaiian
Keyword: breakfast, chia, coconut, dairy-free, dessert, Hawaiian, healthy, kid-friendly, passion fruit, snack
Servings: 4 people
Calories: 570 kcal
Author: CaliGirl Cooking
Ingredients
  • 2 cups diced haupia pudding Link to recipe in Notes
  • 1/2 cup chia seeds
  • 2 cups unsweetened vanilla coconut beverage
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups passion fruit puree Link to purchase in Notes
  • 3 tablespoons cornstarch
  • 6 tablespoons water
  • Sugar, as needed to sweeten
  • Roasted coconut chips, for topping
Instructions
  1. The night before you plan to serve the parfaits, prepare the haupia according to directions and allow to set up in the refrigerator overnight.

  2. The same night, combine chia seeds, coconut beverage and vanilla in a glass bowl with a lid and place in the refrigerator. If you can, give the bowl a shake a few times before bed to make sure the seeds are well incorporated with the coconut beverage. 

  3. You’ll also want to prepare the passion fruit puree the night before. Place the puree in a saucepan and bring to a gentle simmer. In a small, separate bowl, whisk together the cornstarch and water, then whisk into the passion fruit puree. Continuously whisk as you add however much sugar you need, probably a few tablespoons but taste as you go. Remove puree from heat and let cool before transferring to a Mason jar or other container and refrigerating overnight.

  4. In the morning, scoop chia pudding into your serving vessels, then top with passion fruit puree, then the diced haupia. Top with toasted coconut chips and enjoy!

Recipe Notes

Dish Density: Medium

Haupia pudding recipe from Tasting Table.

Passion fruit puree link to purchase [*affiliate]

Cool and Refreshing Tropical Coconut Ceviche

This refreshing tropical coconut ceviche will transport you straight to the tropics. With fresh fish, cooling coconut milk, plenty of acid and the perfect hint of heat, you might not even be able to guess the secret ingredient that makes this recipe unexpectedly next-level.

A close-up view of cool and refreshing Tropical Coconut Ceviche.

If you’ve never had coconut ceviche before, today you’re in for quite the tasty and refreshing treat! Since we’re in Hawaii right now, I thought it only fitting that I save this recipe that inspired me on our last trip to the islands to post this week. I distinctly remember enjoying my first taste of coconut ceviche at an oceanfront restaurant on Maui with a cold beer in my hand and a nice breeze blowing through the windows last August. Sure, it’s taken me a while to get around to making my own special version of the recipe, but I can tell you it was 100% worth the wait.

You see, this isn’t just any coconut ceviche. Sure, it has all of the typical flavors you’d find in most ceviche – plenty of lime, a touch of spice from some sort of pepper and the freshest fish you can find – but there’s something about the incredibly cooling quality of coconut milk (and my yet-to-be-named secret ingredient) that really brings it over the top.

Ready to learn how it’s done??

An overhead shot of three bowls of Tropical Coconut Ceviche set on palm fronds, surrounded by lime wedges and Thai chilis.

What You Need for Tropical Coconut Ceviche

First, and most importantly, you’ll want to get a hold of the freshest white fish you can find. I’m talking top-of-the-line, from your local seafood store or high-quality seafood counter fresh fish. And because I’m sensitive to all my pregnant mamas out there, if you can’t do the raw fish thing, try subbing in some freshly cooked shrimp.

Next, you’ll want to gather up coconut milk, coconut flakes, a bunch of fresh limes, red onion, red Chile, garlic, cilantro and…wait for it…PINEAPPLE JUICE! That’s right, folks, our secret tropical ingredient is the highest quality pineapple juice you can find. It’s so amazing in this coconut ceviche, and I’m not just trying to toot my own horn. You are not going to want to skip this.

Once you have all of the ingredients on hand, it’s time to get to work!

How to Make Tropical Coconut Ceviche

The great thing about this recipe (aside from the pineapple juice) is that you don’t have to turn on a stove or oven to make it, making it the perfect summertime dish when it’s too hot to even think about turning on any of these kitchen appliances.

All you’ll need is a nonreactive bowl, some plastic wrap and a little bit of patience while the ceviche “cooks” itself in its acid bath in the fridge. That’s it!

The refrigeration process does take about an hour, but it’s a set-it-and-forget-it situation that even the most novice of chefs can handle. If you know how to add ingredients to a bowl and stir, you can easily whip up this Tropical Coconut Ceviche!

A shot of three bowls of Tropical Coconut Ceviche ready to be enjoyed.

Now It’s Time to Enjoy It!

The best way to enjoy this refreshing ceviche is outside (maybe poolside?) with plenty of friends – and tortilla chips! Just be sure to keep the main serving dish on ice or in the refrigerator, as that fresh fish doesn’t stand up well to heat.

And if this yummy recipe makes you crave more and more ceviche, be sure to check out this Shrimp Ceviche with Papaya and this tomato-based Coctel de Camarones.

I hope you enjoy making this Tropical Coconut Ceviche as much as I did!

Tropical Coconut Ceviche
Prep Time
15 mins
Refrigeration Time
1 hr
Total Time
1 hr 15 mins
 

This refreshing tropical coconut ceviche will transport you straight to the tropics. With fresh fish, cooling coconut milk, plenty of acid and the perfect hint of heat, you might not even be able to guess the secret ingredient that makes this recipe unexpectedly next-level.

Course: Appetizer, Main Course
Cuisine: Hawaiian, Mexican
Keyword: appetizer, ceviche, coconut, no-cook, seafood
Servings: 6 people
Calories: 189 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 pound very fresh flaky white fish (I used cod)
  • 2 cloves garlic, minced
  • 1/2 cup chopped red onion
  • 1 Thai red chile, finely chopped
  • 1 teaspoon salt
  • 1 cup coconut milk
  • 3/4 cup fresh lime juice (from about 9 limes)
  • 1/4 cup pineapple juice
  • 1/4 cup unsweetened coconut flakes
  • 1/3 cup chopped cilantro, plus more to serve
  • Lime wedges, to serve
  • Diced avocado, to serve
  • Tortilla chips, to serve
Instructions
  1. Place fish in non-reactive mixing bowl. Add garlic, onion, chile and salt. Stir to combine.

  2. Add coconut milk, lime juice, pineapple juice, coconut flakes and chopped cilantro. Stir together and refrigerate for at least one hour.

  3. To serve, top with lime wedges, more fresh cilantro and diced avocado. Serve alongside plenty of tortilla chips.

Recipe Notes

DISH DENSITY: Medium

Miso Furikake Hummus for Next-Level Snacking

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake – the favorite Japanese seasoning – is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

A bowl of Miso Furikake Hummus surrounded by fresh vegetables.

I’ve mentioned it before, but I love being inspired for new recipes and flavor combinations by all my travels. While I’m most often inspired to make a travel-inspired dish AFTER I get home from a trip, today I’m sharing something I came up with recently while anxiously anticipating our vacation to Kauai next week. This Miso Furikake Hummus is pretty life-changing, so why don’t you pull up a seat and we’ll talk about it.

It’s no secret that homemade hummus is one of my favorite things to make. As long as you own a food processor or high-powered blender, it’s so easy to make! There are tons of recipes for it here on the blog, including this Mango Sriracha Hummus, this Pumpkin Curry Hummus, this Portobello Hummus and this Roasted Cauliflower Hummus with Rosemary and Garlic.

But today I’m stepping outside of the box even more than I’ve done in the past, and bringing you a Pacific island-inspired version with this umami-rich version featuring miso and furikake.

A close-up shot of Miso Furikake Hummus surrounded by fresh vegetables.

In case you’re not too familiar with either of these tasty Asian ingredients, here’s a quick run-down:

What is Miso??

Miso is a Japanese paste made from fermented soybeans and barley or rice malt. It’s considered a probiotic because of its live, active cultures, which means it not only tastes delish but is also great for your tummy! If you’ve ever ordered soup as a starter at a sushi restaurant, you’ve most likely already been exposed to the flavor of miso.

What is Furikake??

Furikake is a Japanese seasoning mix made of dried seaweed, dried fish, sesame seeds and other spices. It’s most often sprinkled on top of rice, but I also love adding it to grilled salmon or on top of avocado toast. I’ve even been known to add it to popcorn or high-quality butter from time to time.

Where Do I Buy Miso and Furikake?

Miso has become fairly mainstream, so you should find it at any “health food” store like Sprouts or Whole Foods.

Furikake is not quite so mainstream yet, but the good news is that it’s shelf-stable and lasts a fairly long time, so you can stock up the next time you find yourself at an Asian market or just order yourself some on Amazon [affiliate link].

How to Make Miso Furikake Hummus

When you combine miso and furikake in a creamy dish like hummus, the results are out of this world. The process is pretty easy, too.

Did I mention there are only six ingredients?

Simply add garbanzo beans, miso paste, lemon juice, garlic and olive oil to a food processor or high-powered blender and process until smooth.

Once that’s done, scoop the hummus out into your serving vessel and sprinkle on a generous dose of furikake. Can it get any easier than that?

A bowl of Miso Furikake Hummus nestled into a bamboo steamer surrounded by fresh vegetables.

This Miso Furikake Hummus is best enjoyed within the first day or two of making it, so be sure to have some fresh-cut veggies and taro chips at the ready [affiliate link].

Do you have a favorite recipe featuring miso or furikake? I’d love for you to let me know in the comments below!

Miso Furikake Hummus
Prep Time
10 mins
Total Time
10 mins
 

This Miso Furikake Hummus takes your hummus snack game to the next level. Umami-rich miso takes the place of traditional tahini and furikake - the favorite Japanese seasoning - is sprinkled on top to give your hummus a flavor like you’ve never tasted before.

Course: Appetizer, Side Dish, Snack
Keyword: appetizer, Asian, furikake, Hawaiian, healthy, hummus, miso, side dish, snack
Servings: 8 people
Calories: 139 kcal
Author: CaliGirl Cooking
Ingredients
  • 1 15-ounce can garbanzo beans, rinsed and drained
  • 1 tablespoon miso paste
  • 1 1/2 tablespoons fresh lemon juice
  • 3 cloves garlic, peeled
  • 4 tablespoons olive oil
  • 1/4 teaspoon salt
  • 2 teaspoons furikake
  • Fresh vegetables, to serve
  • Taro chips, to serve
Instructions
  1. Combine all ingredients except furikake, vegetables and chips in a food processor or high-powered blender. Process until smooth with no chunks remaining.

  2. Transfer hummus to serving bowl and top with furikake. Serve with fresh vegetables and taro chips.

Recipe Notes

DISH DENSITY: Low

Taste of the Tropics Li Hing Mango Margarita

A tasty Hawaiian treat – sweet and salty li hing mango – makes this margarita recipe a cut above any other. It’s festive and bright both in flavor and color and is sure to be the talk of the town at your next fiesta!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

Boy, do I have a great cocktail recipe for you today! It’s just the right amount of sweet, salty and tangy and looks as beautiful as it tastes. This Li Hing Mango Margarita is sure to knock your socks off.

I’m so excited to be participating in Hola Jalapeño’s fourth annual #margaritaweek today. With Cinco de Mayo and lots of fun summer festivities right around the corner, it couldn’t come at a better time! I’ve already been drooling over all of the #margaritaweek recipes of years past, and this year I’m so excited to contribute my own.

If you’ve never had the pleasure of enjoying li hing mango, you’re in for a treat. I typically only snack on it whenever we’re in Hawaii, but it’s also sooo easy to make on your own as long as you have two ingredients on hand: a deliciously ripe fresh mango and li hing mui powder!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

But wait, I know what you’re thinking: What the heck is li hing mui powder? Well, let me tell you.

What is li hing mui?

In a nutshell, li hing mui is a dried Asian plum, and the powder is simply these same plums ground into a fine dust. It’s quite popular in the Hawaiian islands, most often used to give a salty twist to sour gummies or dusted over fresh or dried tropical fruit. The third most popular use of li hing mui? You guessed it – in cocktails!

While you may be able to find li hing mui powder at a good Asian grocery store, I’ve found that simply ordering it via Amazon Prime is the most surefire way to get a hold of it, and it lasts forever because just a little bit goes a long way. You can find my favorite li hing mui powder here[affiliate link]

How to Make a Li Hing Mango Margarita

Aside from the li hing powder and mango, this recipe very closely mirrors a typical margarita recipe. You’ll need both fresh mango (for garnish) and mango juice (for the cocktail), but other than that we’re looking at the usual suspects: tequila, orange liqueur and limes.

Now, before we get into the actual cocktail-making, we need to prep our glasses. Since the li hing powder is already a tad salty, I decided to rim my margarita glass with a combo of lime juice, sugar and that bright red salty stuff. I simply ran a lime wedge around the rim of my glass, and then dipped it in the sugar-li hing power mixture. Then you’ll want to load up your glass with ice to make sure your margarita is nice and frosty as soon as it’s poured.

Once that’s done, we can get into the good stuff. We’re going to throw our tequila, mango juice, orange liqueur and some more li hing powder into a cocktail shaker with more ice, and give it a good rattle or two. After that, simply strain into your prepared glass, garnish with a lime wheel and mango wedge and, voila, you’re ready to sip on the tastiest margarita in town.

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

You can check out all of the official #margaritaweek recipes here (and be sure to check back, because new recipes will be posted all week!), but I’ve also gone ahead and put together my own little margarita recipe roundup from here on the site. If nothing else, I hope it inspires you to get in the kitchen and whip up your own favorite margarita (or two) this weekend!

More Margarita Recipes to Try

If you prefer your margie blended rather than on the rocks, give these Frozen Watermelon Peach Margaritas a shot!

If you’re into margaritas in the neon color family, this bright pink Prickly Pear Margarita is definitely one for you.

Looking for something different that will bring out your newfound taste for mezcal? You’ll want to try these Smoky Pickled Strawberry Margaritas.

A great wintertime margie? This Pomegranate Margarita fits the bill!

This Li Hing Pineapple Margarita is for you if you want to try li hing with alllll the tropical fruits.

Get it while you can: this Blood Orange Margarita always speaks to me when I can find those elusive blood oranges!

More pineapple with a shot of extra acidity – If you’re a fan of grapefruit, you’ve got to try these Pineapple Pummelo Margaritas!

This Li Hing Mango Margarita makes a beautiful cocktail out of a classic Hawaiian snack. It's sweet, salty and tangy all in one! #margaritaweek #margaritarecipes #lihingrecipes

Taste of the Tropics Li Hing Mango Margarita
Prep Time
10 mins
Total Time
10 mins
 

A tasty Hawaiian treat – sweet and salty li hing mango – makes this margarita recipe a cut above any other. It’s festive and bright both in flavor and color and is sure to be the talk of the town at your next fiesta!

Course: Drinks
Cuisine: Hawaiian
Keyword: cocktails, drinks, Hawaiian, mango, margarita, tequila
Servings: 1 drink
Calories: 309 kcal
Author: CaliGirl Cooking
Ingredients
For the rim:
  • 1 tablespoon sugar
  • 1/4 teaspoon li hing mui powder
  • 1 lime wedge
For the cocktail:
  • 1 1/2 ounces white tequila
  • 1/2 ounce orange liqueur (Triple Sec or Cointreau)
  • Juice of 1-2 limes (depending on how tart you like your margie)
  • 2 ounces mango juice
  • 1/4 teaspoon li hing mui powder
To garnish:
  • Lime wheel
  • Mango slice
  • Cocktail pick
Instructions
  1. In a small bowl or ramekin, mix together the sugar and li hing mui powder for the rim. Once mixed, pour onto a small round plate in a circle the size of the rim of your glass.

  2. Take the lime wedge and run it along the rim of whatever glass you are using, then dip the rim in the sugar-li hing powder mixture. Add ice to fill the glass and set aside.

  3. In a cocktail shaker halfway filled with ice, add the tequila, orange liqueur, lime juice, mango juice and li hing mui powder. Seal tightly and shake vigorously for about 15 seconds, then strain into your prepared glass.

  4. Slide the lime wheel and mango slice onto the cocktail pick and use it to garnish your drink, then enjoy!

Spicy Beet Poke

This Spicy Beet Poke is a vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Spicy Beet Poke | CaliGirlCooking.com

Okay, I have to admit that this wasn’t my own inventive idea, but I do have to say I’m pretty darn excited that I’ve created my own version to enjoy WHENEVER I want. Spicy Beet Poke is going to be my jam for the foreseeable future.

I first tasted Beet Poke at Mud Hen Water on my trip to Honolulu in November. As soon as I took a bite, I kicked myself for not having thought of this idea myself. Basically, we’re talking all of the delicious flavors that go into making the classic ahi poke, but subbing in this hearty, sweet root vegetable instead of the fish. The version I had at Mud Hen Water was dressed as classic ahi poke is, but me being the heat-lover that I am, I had to go ahead and spice it up a bit.

Don’t get me wrong, I love good old Spicy Poke with fresh ahi just as much (or more) than the next gal, but I love it soooo much that sometimes I think I should cool it on my raw ahi intake (or drink a ton of green tea to counteract the mercury!) I’ve said it once and I’ll say it again, balance is the key.

Spicy Beet Poke | CaliGirlCooking.com

P.S. Did you know my Spicy Poke Bowls are the number one pinned recipe on Pinterest??

This is also a great alternative for those who either (a) do not like or (b) cannot eat raw fish. I’m all about finding alternative versions of dishes that everyone can enjoy!

Plus, did I mention how healthy this Spicy Beet Poke is? Beets are chock full of Vitamin C, potassium and folate, and the dressing is incredibly light yet super flavorful. We use sesame oil and soy sauce, and feel free to use low-sodium soy if you’re watching your sodium intake. For the spice, we throw in some sambal oelek (aka Korean chili paste), and of course we need to add in the classic sliced green onions and white sesame seeds, for both great color AND flavor.

Spicy Beet Poke | CaliGirlCooking.com

In other words, this is the PERFECT dish for kicking off your New Year’s healthy eating resolutions on the right foot. And, if you roast the beets ahead of time, it comes together in less than 10 minutes flat. Healthy AND quick, how about that?

We’re heading back from Lake Tahoe today and, although it was so fun spending such quality time with our parents, I’m excited to get back home and get back into my routine again. I’m also working on my goals and content for 2017, so please let me know if there’s anything you’d like to see more of here at CaliGirl Cooking for the New Year.

Have a great rest of the week and I’ll see you on Friday with a “healthy” cocktail recipe!

Spicy Beet Poke | CaliGirlCooking.com

Spicy Beet Poke
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A vegan take on the classic Hawaiian ahi poke, with beets taking place of the fish and a spicy kick that will keep you coming back for more!

Course: Main Course, Side Dish
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 4 medium beets, peeled and cut in half
  • 1 1/2 tablespoons olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 green onions, sliced
  • 2 tablespoons soy sauce
  • 1 tablespoon white sesame seeds
  • 2 teaspoons sesame oil
  • 2 teaspoons sambal oelek (or sriracha)
  • Seaweed salad, to garnish
Instructions
  1. Preheat the oven to 400 degrees Fahrenheit. Place beets on a jelly roll pan lined with aluminum foil and drizzle on olive oil. Season with salt and pepper and toss a bit to combine. Roast in oven for about 40 minutes, or until you can easily pierce the beets with a fork. Remove and place in refrigerator until cold to the touch, at least 30 minutes.

  2. Remove the cold beets from the refrigerator and cut into cubes. Place in a medium mixing bowl. Add green onions, soy sauce, sesame seeds, sesame oil and sambal oelek and toss to combine. Transfer to a serving bowl and garnish with seaweed salad. This dish is best served cold.

Spicy Beet Poke | CaliGirlCooking.com

 

It’s so healthy you can eat the whole thing!!