Description
A vegan twist on the classic poke bowl using tender watermelon as a tuna substitute. Balanced flavors of spicy, savory, sweet, and tangy in a colorful, refreshing dish perfect for meals on the go.
Ingredients
6–8 cups cubed watermelon
1 1/2 cups cooked sushi rice or brown rice
2 tbsp sesame seeds
3 tbsp non-alcoholic soy sauce
2 tbsp rice vinegar
1 tbsp olive oil
1 tsp chili flakes
1/4 tsp smoked paprika
1 clove minced garlic
1 tbsp creamy vegan mayo
1/2 cup julienne cucumber
1/2 cup matchstick carrots
1 avocado, sliced
1 cup cubed ripe mango
1/4 cup pickled daikon radish (halal)
1/2 cup shelled edamame
Scallions, for garnish
Instructions
Preheat oven to 400°F (200°C)
Place cubed watermelon on a parchment-lined baking sheet
Toss with olive oil, chili flakes, smoked paprika, garlic, and 1 tbsp soy sauce
Roast for 20-25 minutes until tender
In a small bowl mix remaining soy sauce, rice vinegar, and sesame seeds to create marinade
Add roasted watermelon to marinade and stir to coat
While watermelon cooks, prepare rice base
Top rice with all assembled ingredients
Drizzle with leftover marinade and vegan mayo
Notes
Use halal-certified non-alcoholic soy sauce if desired
Adjust spice level by varying chili flakes
Substitute brown rice or cauliflower rice for a low-carb option
Marinated watermelon keeps up to 3 days in fridge
Ensure all condiments are alcohol-free as specified
- Prep Time: 20
- Cook Time: 35
- Category: Dinner
- Method: Baking
- Cuisine: Hawaiian-Plant Based
Nutrition
- Serving Size: 1 poke bowl
- Calories: 420
- Sugar: 12g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 0mg