Watermelon Poke Bowls
Watermelon Poke Bowls make a delicious vegan alternative to the original seafood-based dish. This Hawaiian-inspired bowl recipe is made with marinated watermelon cubes, steamed edamame, avocado, and nori (a type of seaweed) with rice.
Servings 2 people
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.
Notes
Protein swaps: Instead of the steamed edamame in these bowls, try swapping in crispy tofu, which has been sautéed in a lightly greased skillet for 4 minutes on each side or until golden and crisp.
For a gluten-free variation, use liquid aminos or gluten-free tamari instead of soy sauce.