Plant-Based Watermelon Poke Bowl
Create a taste of the islands with this Plant-Based Watermelon Poke Bowl, a vibrant, no-cook vegan alternative to the traditional Hawaiian staple! By skipping the stove and focusing on a deep, savory marinade, we allow the watermelon to absorb rich notes of soy, ginger, and sesame, resulting in a tender, "melt-in-your-mouth" texture that perfectly mimics raw tuna. Built on a base of brown rice and paired with buttery avocado and crisp radish, this bowl skips the heavy mayo for a clean, citrus-forward finish. It’s a hydrating, electrolyte-packed meal that’s as visually stunning as it is delicious!
Equipment
Ingredients
Rice
- 6 cups brown rice cooked
Watermelon
- 3 cups watermelon cut into 1/2 inch cubes
- 1 tbsp sesame oil
- 1 tbsp lime juice
- 1 tbsp ginger finely diced
- 1 sheet nori torn into tiny pieces
- ½ tsp red chili pepper flakes
Toppings
- 2 cups edemame shelled
- 1 avocado cut into chunks
- 2 radishes thinly sliced
- 4 tbsp pickled ginger
- ½ tbsp sesame seeds toasted
- ¼ tsp Shichimi Togarashi pepper mix optional
Instructions
Watermelon
- Add the watermelon cubes to a mixing bowl. Stir in the remaining ingredients and let marinate in the refrigerator for at least 4 hours or overnight.
Assembly
- Spoon 1 1/2 cups of cooked rice into a bowl. Add a few spoonfuls of the marinated watermelon.
- Top with 1/2 cup edamame, 1/4 of the avocado chunks, 1/4 of the radish slices, 1 tbsp pickled ginger and a sprinkle of the toasted sesame seeds.
Nutrition
Calories: 1292kcalCarbohydrates: 241gProtein: 32gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gTrans Fat: 0.01gSodium: 24mgPotassium: 1559mgFiber: 18gSugar: 9gVitamin A: 757IUVitamin C: 21mgCalcium: 171mgIron: 8mg
Oh I have been missing poke bowls! This looks amazing!
Question. Why the oil? I know you don’t use oil in your recipes.
I have tried many other things to get that flavor without any luck.
Love how simple, healthy and refreshing this recipe is.