Watermelon poke bowl

main dish salad summer
Total: 1 hr 25 min. | Active: 25 min.
vegan, lactose-free

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.

Fanny Frey - fannythefoodie

Ingredients

for 2 person

Watermelon
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 beetroots (raw or cooked), sliced
100 g wakame salad
1 tsp tahini (sesame paste)

How it's done

Watermelon

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.

Show complete recipe