vegan tuna poke bowl - hot for food

Ingredients

• 3 large red beets, scrubbed clean with stalks trimmed off
• 1/4 C lime juice
• 1 tsp rice vinegar
• 1 tsp white miso paste
• 2 tbsp low-sodium soy sauce or tamari
• 2 tbsp water
• 2 tsp sesame oil
• 1/4 tsp red chili flakes
• 1/8 tsp sea salt
• 1 C short grain brown rice
• 1 1/2 C water
• 1 tsp vegetable oil
• 1/2 tsp sea salt
• 1/2 C radish, sliced thin on a mandolin
• 1 avocado, cubed or sliced
• 1 C frozen shelled edamame beans
• 1 C julienne cucumber
• 1 carrot, thinly sliced into ribbons using a vegetable peeler
• 1 to 2 green onions, thinly sliced, as garnish
• black and white sesame seeds, as garnish
• 3 tbsp lime juice
• 2 tbsp rice vinegar
• 1/2 C vegan mayonnaise
• 1/2 an avocado, peeled and pitted
• 1/4 C packed cilantro
• 2 tsp granulated garlic powder
• 2 tsp wasabi powder
• 1 tsp sea salt
• 1 to 2 tbsp water (if needed to thin out)