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Watermelon Poke Bowl

This is freshness to the power of 10. A salty marinade balances perfectly alongside the sweetness of the watermelon, and then a party of fresh ingredients make this light dinner easy and delicious.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

For the watermelon poke
  1. 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
  1. 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
  1. 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.