Watermelon poke bowl

Watermelon poke bowl

Total: 1 hr 25 min. | Active: 25 min.
vegan, lactose-free
Nutritional value / person: 416 kcal
, Fat: 10 g
, Carbohydrate: 63 g
, Protein: 14 g
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.


2 person


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


400 g watermelon, cut into approx. 1 cm cubes (yields approx. 400 g peeled)
1 tsp sesame oil
1 lime, rinsed with hot water, use grated zest and juice
1 tsp soy sauce
1 tsp sesame seeds (white or black)
½ bunch coriander, finely chopped
1 pinch salt

Remaining ingredients

100 g Venere rice
salted water, boiling
100 g edamame, peeled
some radish, thinly sliced
1 handful Micro Greens
3 mini cucumber, sliced lengthwise
100 g beetroot (raw or cooked), sliced
100 g wakame salad
1 tsp tahini (sesame paste)
WE NEED Shopping List Purchase ingredients now

How it's done

New: You can enter
notes and changes to the recipe here that are visible to you.


Mix all of the ingredients in a bowl. Cover and marinate in the fridge for approx. 1 hr.

Remaining ingredients

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.


Similar recipes

Fotografin Claudia Link, Foodstyling Katja Rey


Like no other season, Advent is the time to eat and be merry. Christmas biscuits, homemade gifts from the kitchen or a scrumptious Christmas meal: temptations abound. If you want to prepare a real treat for friends and family, you will find our best recipes here for a Christmas feast that leaves nothing to be desired, with everything from Christmas mains to Christmas desserts.

Please log in!

Log on now – easily and conveniently – to FOOBY with your Supercard ID, save the shopping list on all your devices and benefit from additional advantages.

The recipe has been saved in your shopping list under myFOOBY.

Unfortunately, the shopping list was not saved.

Like this recipe?

Now you can user your Supercard ID to log in to FOOBY easily and conveniently and make use of all the functions and advantages.

Choose a cookbook:

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.

Supprimer l'article complètement ?

Do you really want to delete this article from your cookbook?

Remove recipe?

Do you really want to remove this recipe from the cookbook?

Delete the entire recipe?

Do you really want to delete this recipe from your cookbook?

Successfully saved!

Like this recipe?

Log in with your Supercard ID to have access to a cookbook with your favourite recipes from all your devices.

L'article te plait ?

ith myFooby, you can not only access your saved recipes on all your devices, but also save interesting stories and helpful cooking instructions and easily refer back to them.