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Main ingredients used

Watermelon: Marinated watermelon is the main ingredient in this ‘poke’ recipe! The watermelon takes on a surprisingly salty, sweet, umami flavor with the soy sauce, rice vinegar and sesame oil and has a beautiful deep red color after marinating. The longer you can marinate, the better! Just make sure to store it in the fridge while marinating.

Edamame: While watermelon is the main ingredient in this ‘poke’ recipe, we still need a dose of plant-based protein to keep us feeling full, nourished and satisfied! Cue the edamame. I love edamame because it can be purchased frozen and easily microwaved for a quick source of plant-based protein with meals. It’s also a great source of iron, calcium and fiber!

Brown Rice: Brown rice adds a great source of whole grains, carbohydrates, fiber and B vitamins to this dish.

Nori: Seaweed adds a distinct comes-from-the-sea flavor to this ‘poke’ recipe. Seaweed is also high in micronutrients like vitamin A and C!

Veggies: I use cucumber and cabbage in this vegan watermelon ‘poke’ bowl for a satisfying crunch! Feel free to use whichever veggies you like and have on hand.

Sriracha mayo: To add a creamy kick to this ‘poke’ bowl I whipped up a quick and simple sriracha mayo!

White bowl with watermelon 'poke', edamame, sliced cucumber and cabbage and brown rice with sriracha mayo on top with a white and blue cloth in the background.

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Vegan Watermelon ‘Poke’ Bowl

This watermelon 'poke' bowl recipe takes a non-traditional spin on the Hawaiin poke bowl! While it's not created with fish like the traditional poke bowl, it uses watermelon for a deep-red hue and a delicious sweet and savory combo!

Course Appetizer, dinner, lunch, Main Course, supper

Cuisine American, hawaiian, Japanese

Keyword poke recipe, vegan poke, vegan poke recipe, watermelon poke, watermelon poke recipe

Prep Time 5

Cook Time 25

Total Time 30

Servings

Author Lauren McNeill, RD

Ingredients

Watermelon 'Poke'

2 heaping cups cubed watermelon
1 tbsp soy sauce
1/2 tbsp rice vinegar
1/2 tbsp sesame oil

Bowl Ingredients

3/4 cup brown rice
1 cup shelled edamame
1 cup sliced cucumber
1 cup sliced cabbage
2 sheets nori

Sriracha Mayo

1 tbsp vegan mayo
1/2 tsp sriracha or to taste
1/2 lime juiced

Instructions

Cook brown rice as per package instructions.
Meanwhile, whisk together soy sauce, rice vinegar and sesame oil. Marinate watermelon in mixture until rice is done cooking, or at least 15 minutes.
Steam edamame over the stove or in the microwave.
Whisk together all ingredients for the sriracha mayo.
Once all components are complete, combine in a bowl and enjoy!

Did you make this recipe?Don’t forget to leave a rating and review, it helps so much! And if you snap a photo, tag me @tastingtothrive_rd so I can see your delicious creation!