Description
Discover the refreshing twist on a Hawaiian classic with this Vegan Watermelon Poke Bowl recipe. This vibrant dish features marinated watermelon cubes as a delicious substitute for traditional fish, offering a burst of sweet and savory flavors.
Ingredients
Units
Scale
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)
- 1/4 tsp. agave nectar
- 1/2 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 + 1/4 tsp. wasabi)
Instructions
- 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.
- 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.
Notes
If you want to keep this recipe gluten-free, swap tamari for the soy sauce and double check your wasabi is gluten-free.