Vegan Watermelon Poke Bowls
These Watermelon Poke Bowls are a refreshing and totally plant-based take on the traditional Hawaiian dish. Instead of raw fish, juicy cubes of watermelon are marinated in sesame, soy, and rice vinegar until they soak up the savory, umami flavor. The marinade makes the watermelon taste surprisingly similar to ahi tuna! Paired with rice, edamame, avocado, and nori, this colorful vegan poke bowl is nourishing, satisfying, and great for summer.
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Whether you're a poke fan looking for a creative twist or just need a fun new way to enjoy watermelon, this recipe is ideal for lunches during the week or an easy meal prep dinner option that feels special but comes together with minimal effort.
Poke bowls are all about layering textures and flavors. This vegan watermelon version keeps the spirit of poke with swapping fish for fruit, and adding edamame for a source of plant-based protein.
The first time I ever tried watermelon poke was when I made a recipe by Gaz Oakley of Avant-Garde Vegan. My version is a little bit simpler and requires fewer ingredients. I created it especially for a new cook with a smaller grocery budget in mind.
This recipe is great for students and beginner cooks, which is why I feature it in my book, The College Vegetarian Cookbook. (This green tea smoothie is also from the book.) You can find more vegetarian recipes for college students here.
And if you're looking for more plant-based meal ideas, try my Peanut Noodle Bowl, Easy Vegan Peanut Chickpea Protein Bowls, or Miso Noodle Soup with Mushrooms. You can also get my free PDF resource with 100+ Plant-Forward Meal and Snack Ideas here.
Ingredients
The star of this recipe is cubed seedless watermelon, which takes on tuna-like flavor when marinated with soy sauce, sesame oil, rice vinegar, and ginger. Green onions add freshness and bite, while the base of cooked rice makes the bowls hearty and grounding. For plant-based protein, edamame brings balance and staying power. Fresh avocado slices add creamy richness, and torn nori (a type of seaweed) brings a touch of the ocean that ties everything together.
Substitutions
- Rice: Use any type of rice, such as the traditional white sticky sushi rice or brown rice for added fiber. You could also swap in cauliflower rice if desired.
- Edamame: Try baked tofu for another plant-based protein option.
- Soy sauce: Use gluten-free tamari or coconut aminos if needed.
- Avocado: Try swapping in mango or cucumber for another flavor twist.
- Nori: Substitute furikake (a Japanese seasoning blend with sesame seeds and seaweed) for a similar salty crunch.
Making Ahead and Storage
These Watermelon Poke Bowls are ideal for meal prep since the flavor of the marinated melon cubes gets better with time. Prep the watermelon, cover, and store in the refrigerator for up to two days. You can also steam the edamame and cook the rice ahead of time. Use pre-cooked rice from the frozen section for the quickest prep.
FAQ
Poke comes from a Hawaiian word meaning "to slice or cut." Poke dishes feature cubed, marinated foods-traditionally fish-often served over rice with various toppings. This vegan twist uses watermelon cubes in place of more traditional tuna.
To make a vegan poke bowl, marinate cubed watermelon in soy sauce, sesame oil, rice vinegar, and ginger until it soaks up the savory flavor. Then layer it over rice with avocado, edamame, and nori.
A poke bowl traditionally includes marinated raw fish (swapped with watermelon here for a plant-based twist), rice, fresh vegetables, and toppings like avocado, seaweed, or sesame seeds.
Yes! Poke bowls are balanced meals often built with protein, fat, and carbs. This vegan version made with watermelon and edamame is refreshing and satisfying, with a variety of nutrients.
Overwhelmed by "What's for Dinner?"
Start with my 100+ Vegetarian Meal and Snack Ideas guide for simple, plant-forward inspiration.
📖 Recipe
Watermelon Poke Bowls
Ingredients
- 2 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 teaspoons rice vinegar
- ¼ teaspoon ground ginger
- 2 cups cubed seedless watermelon
- 1 scallion, both white and green parts, chopped
- 1 cup cooked rice
- 1 cup steamed shelled edamame
- 1 nori sheet, torn into pieces
- 1 avocado, peeled, pitted, and sliced
Instructions
- In a medium bowl, whisk the soy sauce, sesame oil, vinegar, and ginger until well combined.
- Add the watermelon and scallion and marinate for at least 30 minutes or cover and chill in the refrigerator overnight.
- Divide the rice into 2 bowls and add the edamame, nori, and avocado.
- Top with the marinated watermelon.
- Drizzle the remaining marinade over the bowls if desired. Serve.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
Yummy Stephanie! Do not know why not more people are commenting on this delicious and light recipe?
Thanks, Alex!
It is a very healthy and delicious dish.
Thanks, Simon!