Watermelon Poke Bowl Vegan
Ingredients
Watermelon Tuna
- 2 cups watermelon cubed (1/2-inch pieces)
- 2 tbsp liquid aminos or low-sodium soy sauce
- 1 tsp sesame oil
- 1 tsp grated ginger or ginger powder
- 1 clove garlic grated
- 1 sheet nori soaked and chopped
- 1-2 scallions thinly sliced
- Juice of 1 lime
- 1 tbsp chopped cilantro
- Pinch of crushed red pepper
Poke Bowl Base
- 1 cup basmati rice cooked
- Prepared watermelon tuna
- 1/2 cup tempeh toasted (or tofu/edamame)
- 1/2 cup cucumber sliced
- 1/4 cup radishes thinly sliced
- 1/2 avocado sliced
- 2 tbsp chopped cilantro
- 1-2 scallions thinly sliced
- 1 tsp sesame seeds
- Spicy cashew sauce optional, for drizzling
Instructions
Watermelon Tuna
- Cut watermelon into cubes and remove seeds. Place in a baking dish.
- In a mixing bowl, combine liquid aminos, sesame oil, ginger, garlic, lime juice, nori, scallions, cilantro, and crushed red pepper. Mix well.
- Pour the marinade over the watermelon, ensuring all pieces are coated. Cover and refrigerate for 8–10 hours to allow the watermelon to absorb the flavors.
- Preheat oven to 350°F (175°C).
- Bake the marinated watermelon in the oven for 20 minutes. Let cool before assembling the poke bowl.
Poke Bowl Assembly
- Add cooked basmati rice to the base of a bowl.
- Top with the prepared watermelon tuna.
- Add tempeh, cucumber, radishes, avocado, cilantro, scallions, and sesame seeds.
- Drizzle with spicy cashew sauce if desired.
- Serve immediately and enjoy!