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.
Course dinner, lunch
Cuisine American, Hawaiian-inspired, vegan
Prep Time 10minutes
Marinating Time 30minutes
Total Time 40minutes
Author Stephanie McKercher, RDN
1tablespoontoasted sesame oil
2cupscubed seedless watermelon
1scallion,both white and green parts, chopped
1cupsteamed shelled edamame
1nori sheet,torn into pieces
1avocado,peeled, pitted, and sliced
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.
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.
This recipe originally appeared on GratefulGrazer.com.