Vegetarian Bowl with Watermelon Poke

Aug 7, 2024

They say the phone eats first—and with this vibrant Watermelon Poke Bowl, you’ll definitely want to snap a photo (or ten) before digging in. Inspired by the fresh, colorful flavors of traditional Hawaiian poke, this plant-based twist swaps fish for marinated watermelon, offering a bold, refreshing alternative that’s just as satisfying. Tossed in a savory-sweet dressing infused with our Orange Ginger Garlic Infused Sea Salt, the watermelon soaks up flavor while keeping its juicy, summery bite.

With a base of rice, quinoa, or even cauliflower rice, and a rainbow of crisp toppings, this bowl is endlessly customizable. Stick with the classics or add mango, seaweed salad, pickled red onions, or toasted nuts—the choice is yours. However you build it, this dish is fresh, nourishing, and packed with personality.

Paired with Orange Ginger Garlic Infused Sea Salt

Ingredients

For the Bowl

  • Watermelon Poke (recipe below)

  • 5 c. cooked short-grain rice, quinoa, or cauliflower rice

  • 1 c. sprouts or microgreens

  • ½ English cucumber, thinly sliced into half-rounds

  • 2 carrots, cut into matchsticks

  • 4 scallions, thinly sliced on the diagonal

  • 1 c. lightly cooked asparagus (or seasonal vegetable of choice)

  • 1 c. avocado, thinly sliced

  • 1 small jalapeño, thinly sliced

For the Dressing

For the Watermelon Poke

  • Zest of 1 lemon

  • 1-inch cube fresh ginger, peeled and grated

  • 1 Tbsp. honey

  • 1–2 tsp Salt Sisters Orange Ginger Garlic Infused Sea Salt

  • 1 Tbsp. fresh lemon juice

  • ¼ c. unseasoned rice vinegar

  • ⅓ c. low-sodium soy sauce

  • 2 Tbsp. olive oil

  • 2 Tbsp. toasted sesame oil

  • 2–3 lbs seedless watermelon, cubed (½ inch)

Directions

Make the Watermelon Poke

  1. In a food processor, blend lemon zest, ginger, honey, and Orange Ginger Garlic Infused Sea Salt until smooth.

  2. Add lemon juice, rice vinegar, and soy sauce; pulse to combine.

  3. With the processor running, slowly drizzle in olive oil and sesame oil until the marinade is emulsified.

  4. Place cubed watermelon in a large bowl and pour the marinade over it. Toss gently to coat.

  5. Cover and refrigerate for a few hours, or overnight, to let the flavors develop.

  6. When ready to serve, use a slotted spoon to remove watermelon and drain excess marinade.

Make the Dressing

  1. In a small bowl, whisk together all dressing ingredients until well combined.

Assemble the Bowls

  1. Drizzle a few spoonfuls of dressing over the cooked rice or grain base and toss to coat.

  2. Divide the rice among 4 bowls.

  3. Top with microgreens, cucumber, carrots, scallions, asparagus, avocado, and jalapeño.

  4. Add a generous scoop of marinated watermelon poke on top of each bowl.

  5. Serve immediately and enjoy the burst of fresh, savory-sweet flavor in every bite.

Fresh, vibrant, and perfect for warm-weather meals—this vegetarian poke bowl is a stunning way to eat the rainbow.
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