Watermelon Poke Bowl

Watermelon Poke Bowl

Guys, it’s a heat wave! As a person who loves summer more than any other season, I normally celebrate this delicious weather and, yes, even the heat. However, after months of quarantine, this glorious time of year and the ability to be outside is a feeling of freedom I’ve never experienced before. This is definitely a different kind of summer.

Photo by Ashley van der Laan

In an effort minimize my time in the kitchen as well as stay the hell away from the oven, I’m making these Watermelon Poke Bowls. Since Scarlett eats watermelon like it’s candy and went vegan about 6 months ago, this is a dish she never rolls her eyes at when asking about dinner. The sweet and salty combination of the marinated watermelon against the neutral background of the rice and all the yummy fresh ingredients make this the perfect summer dish. I make a simple ginger mayo for the top but a store-bought wasabi mayo works great too.

Photo by Ashley van der Laan

Watermelon Poke Bowl

Makes: 4 servings
Prep Time15 mins
Cook Time4 hrs
Total Time4 hrs 15 mins

Ingredients

For the watermelon poke marinade

  • 1/4 cup soy sauce
  • 1 tbsp olive oil
  • 1 tbsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 tsp honey
  • 2 chopped green onions
  • 4 cups cubed watermelon

For the bowl

  • 1 cup short grain brown rice, cooked according to package directions
  • 1 avocado, sliced
  • 1 carrot, thinly sliced
  • 1 cucumber, thinly sliced
  • 1/4 cup crushed macadamia nuts
  • 1 sliced green onion
  • 1 tbsp sesame seeds

Ginger Mayo

  • 1/4 cup vegenaise mayo
  • 1/4 tsp grated ginger

Instructions

For the watermelon poke

  • In a small bowl, whisk the soy sauce, olive oil, sesame oil, rice wine vinegar, honey and chopped green onions. Pour the marinade into a large bowl or airtight bag and add the watermelon. Coat the watermelon in the marinade and place in the refrigerator. Chill for up to 4 hours.

For the bowl

  • Divide rice between bowls. Remove the watermelon pieces from the marinade with a slotted spoon and add to bowls. Garnish with sliced cucumber, sliced carrot, avocado, macadamia nuts and green onion. Drizzle with ginger mayo and sprinkle with sesame seeds. 

For the mayo

  • In a small bowl, add the mayo and grate a small bit of ginger right into the mayo, about 1/4 tsp. Stir and taste. Add a tiny bit of rice wine vinegar to loosen the consistency so you can drizzle it.

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