This Vegan Watermelon Poke Bowls recipe is an exclusive from Bailey Ruskus’ new cookbook Cook. Heal. Go Vegan! A Delicious Guide to Plant-Based Cooking for Better Health and a Better World. Click here to find out where you can preorder the book.
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Vegan Watermelon Poke Bowls from Cook. Heal. Go Vegan! by Bailey Ruskus
Ingredients
- Marinated Watermelon
- ¼ cup 60 ml coconut aminos
- 2 tbsp 30 ml toasted sesame oil
- 1 tbsp 15 ml Sriracha
- 1 tbsp 15 ml liquid aminos
- 1 tbsp 15 ml plain rice vinegar
- ½ small or mini watermelon - peeled and cut into ½"(13-mm)cubes
- Spicy Sauce
- ½ cup 120 ml Cashew Cream or ½ cup (110 g) vegan mayo
- 1 tsp Sriracha - see Bai’s Tips
- 1 tsp fresh lime juice
- 1 tsp plain rice vinegar
- Poke Bowls
- 2 cups 380 g cooked rice of choice
- 1 small cucumber - thinly sliced
- 2 small watermelon radishes - thinly sliced (see Bai’s Tips)
- 1 large avocado - thinly sliced
- 1 medium carrot - shredded
- 1 scallion - thinly sliced
- 2 sheets nori - thinly sliced
- 1 tsp sesame seeds
- 1 medium lime - thickly sliced
Instructions
- First, make the marinated watermelon. In a small Mason jar, combine the coconut aminos, oil, Sriracha, liquid aminos, and vinegar. Mix the ingredients well with a fork, or secure the jar’s lid and shake it until the ingredients are well combined. Place the watermelon in a large bowl and pour the marinade over the watermelon. Gently toss to cover all the watermelon in the marinade without breaking any of the little pieces. Refrigerate the watermelon for 30 minutes, or up to overnight, to infuse a watermelon with all that great flavor.
- To make the spicy sauce, combine the Cashew Cream, Sriracha, lime juice, and vinegar in a small bowl. Mix the ingredients well, taste the sauce for your desired spiciness, and set the sauce aside.
- It’s time to build your poke bowls! Grab two serving bowls. First, put your rice in the bowls. Next, place a big scoop of your watermelon poke right in the middle. Add the cucumber, watermelon radishes, avocado, carrot, scallion, and nori all around the watermelon poke. Sprinkle the sesame seeds on top of each serving, drizzle the poke with your spicy sauce and add the lime slices. Serve the poke bowls immediately.
Notes
PIN/SAVE/SHARE THIS RECIPE
Reprinted with permission from Cook. Heal. Go Vegan! by Bailey Ruskus, Page Street Publishing, Co. 2021. Photo credit: Bailey Ruskus
Click here to preorder your copy.
About the Author
Bailey Ruskus, also known as Chef Bai, is a seasoned chef and holistic nutrition and health coach. Classically trained at Le Cordon Bleu in San Francisco, she uses her culinary expertise to create rich flavors with clean, nourishing ingredients. Her podcast, The Plant Remedy, features interviews on plant-based living with chefs, doctors, entrepreneurs, environmentalists, and more. She also hosts virtual cooking classes and has taught thousands about the healing power of food. Bailey lives in San Diego, California.
About the Book
With the guidance of professional plant-based chef Bailey Ruskus, chef, holistic nutrition and health coach and founder of Chef Bai Kitchen, adopting a whole-food, plant-based lifestyle is full of fun and flavor thanks to her new book, Cook. Heal. Go Vegan! (August 17, 2021; $22.99; Page Street Publishing, Co.) With Chef Bai’s guidance, readers will learn how to make easy, nutrient-dense dishes while inviting purpose and intention into every meal.
Consider this collection a gateway into the colorful and delicious plant kingdom. Each recipe is designed to teach core culinary techniques, so readers can become confident and creative in the kitchen. Comforting classics―think pizza, falafel, tacos and curry―get a vibrant vegan makeover, ensuring tasty alternatives for any craving. Savor Spaghetti Alfredo in an indulgent sauce; experience better-than-takeout Miso-Mushroom Ramen, low in sodium but big on umami; or dig into a chocolate-studded oatmeal cookie, packed with good-for-you ingredients. Fridge staples are made healthier and cheaper with essentials like Not Your Mama’s Salted Butter, Herbed Creamy Feta and Cashew-Hemp Milk. To encourage holistic healing from the inside out, most of Bailey’s recipes are gluten-free and all are free of refined sugars.
Whether it’s a quick garden bowl or slow-simmered chili, these dishes are fuss-free and seriously nourishing. Let Bailey lead the way to embracing Earth’s abundance, cooking consciously and feeling better than ever.
