Watermelon Poke Bowl

Fresh and savory vegan watermelon poke bowl with marinated, pan-seared watermelon, crisp vegetables, avocado, and a spicy sesame mayo. A vegan twist on poke-style tuna.

Course Main Course

Cuisine American

Keyword gluten free, main dish, meal prep, nut free, vegan

Prep Time 15

Cook Time 15

Marinating 1

Total Time 1 30

Servings people

Calories 615kcal

Ingredients

Marinated watermelon:

4 Cup Cubed seedless watermelon (600g) from 1 small
3 tbsp Soy sauce (45ml) or tamari for gluten free
2 tbsp Rice vinegar (30ml)
1 tbsp White or sweet miso paste (15g)
2 tsp Toasted sesame oil (10ml)

Sauce:

1/3 Cup Vegan mayonnaise (78ml)
1 tbsp Soy sauce (15ml) or tamari for gluten free
1 tbsp Sriracha (15ml)

For the bowls:

3 Cups Cooked short grain rice (525g)
1 Cup Cooked edamame (150g) shelled
1 Large Carrot (125g) cut in matchsticks
2 tbsp Rice vinegar (30ml)
4-5 Radishes (115g) thinly sliced
2 small/1 large Avocado (240g) sliced
1/3 Cup Pickled ginger (75g)

To serve: Shredded nori and toasted sesame seeds or furikake seasoning

Instructions

Cut watermelon into 1”-1 1/2”/2.5cm - 4cm cubes.
In a large bowl, combine 3 tbsp/45ml soy sauce, 2 tbsp/30ml rice vinegar, miso paste, and toasted sesame oil. Whisk until smooth.
Add the watermelon and toss to coat. Set aside to marinate for at least 1 hour, turning over regularly to redistribute the marinade. Watermelon will release liquid into the marinade.
Drain the watermelon. Add to a large pan over medium heat. Cook, stirring gently (you don’t want to break up the pieces). The watermelon will release more liquid.
Cook until all the liquid is evaporated, 8-12 minutes. Remove from heat and allow to cool.
While the watermelon in marinating, make the sauce.
Combine all the ingredients in a small bowl or measuring cup and stir until smooth. If too thick, add water or rice milk a little bit at a time until desired consistency is reached.
Prepare the vegetables.
Cook the edamame according to package directions if necessary.
Peel and cut the carrots into thin matchsticks 2”/5cm long.
Bring 2 cups/475ml water to a boil in a pot. Have a bowl of ice water ready.
When the water is boiling, add 2 tbsp/30ml rice vinegar and the carrots. Cook for 30 seconds.
Drain and immediately plug in ice water to stop cooking.
Cut the radishes into rounds 1/8”/3mm or thinner. Slice the avocado lengthwise.
Assemble the bowls.
Place 3/4 cup/130g cooked rice to each bowl. Layer on 1/4 of each: blanched carrots, radishes, edamame, avocado. Top with 1/4 of marinated watermelon and pickled ginger.
Drizzle on sauce and serve with sesame and/or shredded nori/furikake for extra flavour and texture.
All components can be prepared up to 2 days in advance and stored in the fridge separately. Serve immediately once assembled.

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