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Poke bowls have been a food trend for some time. They're increasingly popping up in restaurants and there are even places that only serve poke bowls. These colourful, beautifully arranged bowls are also super easy to whip up at home. This fresh and summery vegan option comes with watermelon marinated in a coriander, soy sauce, lime and sesame oil dressing. I prefer my poke bowls with black rice, however you can also use sushi rice or even quinoa. You can also be creative with the toppings. Today, I am using edamame, radish, micro greens, cucumber, beetroot and wakame salad. However, I'm also partial to kimchi, toasted cashews and fruit toppings.
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
How it's done
Mix all of the ingredients in a bowl. Cover and marinate in the fridge for approx. 1 hr.
Cook the rice in salted water according to the packet instructions, drain. Remove the watermelon from the marinade (retain the remaining marinade), divide between two bowls. Arrange the remaining ingredients in a circle next to the watermelon, top with the tahini. Use the remainder of the marinade as a dressing and drizzle on top.
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