Vegan Poke Bowl (with Watermelon)
By Suzanne Boothby
Have you heard of a poke bowl? This Hawaiian specialty is now cropping up in grocery stores, food trucks and restaurants throughout the world. It’s like a deconstructed sushi bowl, usually made with raw salmon or tuna served on a bed of rice with veggies and toppings.
You can make your own at home and skip the fish by chopping up watermelon. It’s a great opportunity to get creative with the toppings you enjoy best. You can add rice or quinoa to the bottom of the bowl or keep it Reboot-friendly with fruit and veggies.
Ingredients
- 3-4 cups watermelon, chopped
- 1 cucumber, thinly sliced
- ½ ripe avocado, pitted and diced
- 2 tablespoons pickled ginger
- ¼ cup green scallions, chopped
- ¼ cup macadamia nuts or cashews (or your favorite nut or seed)
- 1 handful of microgreens or sprouts
- 1 handful of cilantro, roughly chopped
- toasted sesame seeds, to taste
Poke Bowl Dressing
- 1 tablespoon tamari (or soy sauce)
- 2 garlic cloves, minced
- 2 teaspoons lime juice
- 1 tablespoon coconut sugar
- ½ teaspoon sesame oil
Directions
- Make the dressing by whisking together all the Poke Bowl Dressing ingredients and set aside.
- Arrange watermelon, cucumber, avocado and ginger in bowls. Add scallions, nuts and greens or sprouts.
- Drizzle with dressing, then top with cilantro and sesame seeds. Enjoy!
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4