By Dana :)
🍉 Watermelon Poke Bowl - Vegan and Refreshing
Mashup of recipes from Heidi Swanson of 101cookbooks.com and Bon Appetit - marinating the watermelon TRULY makes it taste (and look!) like a poke bowl. You can try different kinds of toppings - just look at a poke menu for inspiration! My must-haves are cucumber, sesame seeds, and scallion.
Updated at: Thu, 17 Aug 2023 12:08:27 GMT
Nutrition balance score
Good
Glycemic Index
57
Moderate
Glycemic Load
12
Moderate
Nutrition per serving
Calories203.7 kcal (10%)
Total Fat14.8 g (21%)
Carbs17.4 g (7%)
Sugars11.2 g (12%)
Protein3.5 g (7%)
Sodium730.7 mg (37%)
Fiber2.7 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Marinade
1grated zest of lemon
fresh ginger
cut into a 1-inch cube, peeled, and grated
1 tablespoonagave nectar
or if you're not fully vegan, i like using honey
¾ teaspooncayenne
depending on how spicy you like things, you may want to start with 1/4 teaspoon and work your way up
¾ teaspoonfine-grain sea salt
1 tablespoonfreshly squeezed lemon juice
¼ cuprice vinegar
unseasoned
⅓ cupsoy sauce
low-sodium, is ok
2 tablespoonsextra-virgin olive oil
2 tablespoonstoasted sesame oil
Poke Bowl
3 poundseedless watermelon
small melon
2 tablespoonstahini
sushi rice
optional, i use short grain brown rice, but any rice can work, or mix it in with a bed of vegetable greens or rice noodles
2scallions
white and pale-green parts, thinly sliced 2 teaspoons sliced scallions per bowl, optional
1 cupcilantro leaves
with tender stems, optional
toasted sesame seeds
white or black, optional
1cucumber
thinly sliced into half moons, i like persian cucumbers because of the thin skin, but if you have a regular cucumber, skin it, cut in half, and scoop out the seeds - more of an eyeball for how much cucumber you like in your bowl optional
1avocado
optional 1/4 avocado per bowl
firm tofu
diced into small 1/2 inch cubes, optional
Instructions
Ginger Soy Marinade
Step 1
Make the sauce by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and soy suace, and pulse to combine. With the machine running, drizzle in the oils.
Food ProcessorMixPrepare the watermelon
Step 2
Slice the watermelon into cubes that are roughly 1/2-inch - 3/4-inch in width. Transfer to a large bowl or container. Pour the sauce over the top of the watermelon and gently toss. Refrigerate for a few hours, or overnight. If you remember to toss the watermelon once or twice along the way, even better.
KnifeExtra Watermelon Step (optional)
Step 3
You can choose to scoop the watermelon from the marinade and use as-is, or you can give it a little extra texture (and make it even more fish-like) with these tips from Bon Appetit.
Step 4
Heat a large skillet on medium.
Step 5
Strain the watermelon from the marinade. Reserve the liquid.
Step 6
Cook watermelon, tossing often, until lightly caramelized and dried out, 6–8 minutes. Set aside
CooktopHeatStep 7
Meanwhile, whisk in 2 Tablespoons of Tahini to the reserved marinade
WhiskStep 8
Bring the marinade to a boil in a small sauce pan, then simmer for 15-20 min, stirring occasionally, until it's thickened and can coat the back of a spoon. (you may want to check at 10 min - mine took a while, but depends on your stove!)
CooktopHeatStep 9
Chill the sauteed watermelon and thickened sauce for at least an hour.
Assemble the Poke bowls
Step 10
Add the bottom layer to your poke bowl - rice, greens, rice noodles, or a mix of all.
Step 11
Scoop and add a good amount of watermelon poke with some of the juices.
Step 12
Add your toppings - thinly sliced avocado, small diced tofu, sliced scallions, sliced cucumber, lightly chopped cilantro, and a good sprinkle of sesame seeds on top
Step 13
Drizzle the thickened sauce if you made it, otherwise, use some of the excess poke marinade or soy sauce
Notes
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