Print
vegan watermelon poke bowl

Vegan Watermelon Poké Bowl

  • Author: Kate Kasbee
  • Prep Time: 15 mins
  • Cook Time: 4 hours (refrigerated)
  • Total Time: 4 hours 15 minutes
  • Yield: 2 servings 1x

Description

If you want to keep this recipe gluten-free, swap tamari for the soy sauce and double check your wasabi is gluten-free.


Scale

Ingredients

For the watermelon poke

  • 2 cups watermelon, cut into 1-inch cubes
  • 3 Tbsp. soy sauce
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 4 scallions, finely chopped (pale green part only)
  • ¼ tsp. agave nectar
  • ½ tsp. rice vinegar

For the bowl

  • 1 cup cooked brown rice
  • 1 Persian cucumber, thinly sliced
  • 1 medium carrot, shredded
  • 1 avocado, thinly sliced

Optional add-ins

  • Pickled ginger
  • Sliced fresh jalapeño
  • Crushed red pepper
  • Macadamia nuts
  • Sliced green onion
  • Sriracha
  • Wasabi mayo (2 Tbsp. vegan mayo + ¼ tsp. wasabi)

Instructions

  1. Place the watermelon cubes in a gallon sized zip top bag. In a small bowl, whisk together the soy sauce, sesame oil, sesame seeds, scallions, agave, and rice vinegar. Adjust flavors to taste, and pour the marinade into the bag. Squish the bag around to coat the watermelon and set in the fridge to chill for at least four hours, preferably overnight.
  2. When ready to serve, add a half-cup of brown rice to the bottom of two bowls. Remove the watermelon pieces from the marinade with a slotted spoon and divide between the bowls. Garnish with sliced cucumber, shredded carrot, avocado, and your desired toppings. Drizzle with Sriracha or wasabi mayo. You can also pour some of the marinating liquid atop the bowls for extra flavor. Enjoy immediately.