Watermelon Poke Bowl

Watermelon Poke Bowl (VE, GF, DF)

Serves: 4

Prep Time: 5-10 minutes

Cooking Time: 45 minutes

For the Poke:

  • 2 ½ cups watermelon, peeled and cubed

  • ¼ cup soy sauce, tamari, or coconut aminos

  • 1 Tbsp rice vinegar or apple cider vinegar

  • 2 Tbsp raw honey

  • 1 ½ Tbsp sesame oil

  • 1-2 Tbsp sriracha

  • 2 Tbsp ginger grated

  • Juice from ½ lime

  • 1 tsp crushed chili pepper 

  • 2 tsp sesame seeds (+ more for garnish)

For the Bowl:

  • 2 cups sushi rice (uncooked)*

  • Coconut oil

  • Sea salt

  • 1 avocado, cubed

  • 1 cup edamame beans

  • ½ cup carrots, julienne

  • ½ cup radishes, sliced thinly

  • 3 sprigs scallions (green onion), chopped

  • ½ lime, wedged (garnish)

  • Pea shoots or radish sprouts (garnish)


  1. For the Poke: Combine the marinade ingredients in a bowl then add the watermelon. Let it marinade while making the rest of the dish or up to 8 hours in the fridge.

  2. For the Bowl: Cook the rice according to package directions, adding the coconut oil and a dash of salt. Prep the rest of the ingredients while the rice is cooking.

  3. Dishing up: Scoop some rice into a bowl and add a bit of every ingredient. Drizzle some of the poke marinade on top. Garnish with scallions, a lime wedge, some sprouts, and sprinkle with some sesame seeds.

  4. Enjoying: Easily enjoyed fresh or as leftovers. 

*If you don’t have sushi rice, coconut rice is a great substitute. Substitute basmati rice for the sushi rice and substitute 1 can of coconut milk for a cup of water.

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