Plant-Based Watermelon Poke Bowl

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 15

Cook Time: 4

Servings:

Calories: 1292kcal

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!

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Equipment

Chefs Knife

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.

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Nutrition