Vegetarian Bowl with Watermelon Poke
Vegetarian Bowl with Watermelon Poke
Are you familiar with the phrase "phone eats first?" With this watermelon poke recipe, you'll want to take a million photos of your new favorite vegetarian masterpiece.
Poke bowls and poke lunch spots have become a beloved trend I hope never fades away. Their fresh, filling, and nutritious ingredients make them the perfect canvas for personalized flavor profiles. Traditionally, Hawaiian poke is made with fresh tuna or other fish, but this watermelon version offers a fun and delicious vegan/vegetarian alternative.
Especially during summer, you'll find the best in-season watermelon for this recipe. When selecting your fruit, choose one with a large, buttery-yellow "field spot," indicating it ripened on the vine. Look for rounder melons, as they tend to be sweeter, and check for zigzag etchings on the dark green rind, known as "webbing," which signifies excellent flavor.
Get creative with this dish! I stick with classic toppings my family and friends love, but don't hesitate to add other great options like mango, edamame, pickled red onion, cilantro, seaweed salad, or some salty, crunchy nuts. Ride the wave with me on these poke bowls, and let us know how you enjoy these bowls! If you snap any great photos of these, be sure to tag us!
Serves 4
Ingredients:
Bowl
- Watermelon Poke (recipe below)
- 5 cups short-grain rice, cauliflower rice or quinoa, cooked
- 1 cup sprouts or microgreens
- ½ english cucumber, thinly sliced into half rounds
- 2 carrots, cut into matchsticks
- 4 scallions, thinly sliced on the diagonal
- 1 cup lightly cooked asparagus or other seasonal vegetable
- 1 cup avocado, thinly sliced
- 1 small jalapeno, thinly sliced
Dressing
- 5 TBSP rice vinegar or Honey Ginger white balsamic vinegar*
- 4 TBSP sesame oil
- 2 TBSP low sodium soy sauce
- 1 TBSP ginger, peeled and finely grated
- 1 tsp honey
- ½ tsp s.a.l.t.sisters Orange Ginger Garlic Infused Sea Salt
Watermelon Poke
- Zest from 1 lemon
- Fresh ginger, cut into a 1-inch cube, peeled and grated
- 1 TBSP honey
- 1–2 tsp s.a.l.t. sisters Orange Ginger Garlic Infused Sea Salt
- 1 TBSP freshly squeezed lemon juice
- ¼ cup unseasoned rice vinegar
- 1/3 cup low sodium soy sauce
- 2 TBSP olive oil
- 2 TBSP toasted sesame oil
- 2–3 pounds seedless watermelon, cubed (½ inch)
Directions:
- In a food processor, combine lemon zest, grated ginger, honey, and Orange Ginger Garlic Infused Sea Salt. Process until smooth. Add lemon juice, rice vinegar, and soy sauce. Pulse to combine. With the processor running, drizzle in the olive and sesame oils until well blended. Taste and adjust seasonings.
- Place the cubed watermelon in a large bowl. Pour the prepared sauce over the watermelon and gently toss to coat. Refrigerate for a few hours, or overnight, allowing the flavors to meld. When ready to serve, use a slotted spoon to remove the watermelon, shaking off any excess marinade. Place in bowl until serving.
- Whisk together rice vinegar, sesame oil, soy sauce, grated ginger, honey, and infused sea salt in a small bowl.
- Drizzle some of the dressing over the cooked rice and toss to mix. Divide the dressed rice between 4 bowls. Top each bowl with sprouts or microgreens, cucumber, carrots, scallions, asparagus, avocado, and jalapeno. Finish by adding a generous portion of the marinated watermelon poke to each bowl.
Enjoy your Vegetarian Bowl with Watermelon Poke, a delightful dish that brings together a bright punch of flavors and textures, perfect for a light, yet satisfying meal!
*Flavored balsamic vinegar can be found at specialty oil and vinegar stores.
