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Vegan Watermelon Poke Bowls from Cook. Heal. Go Vegan! by Bailey Ruskus

Vegan Watermelon Poke Bowls from Cook. Heal. Go Vegan! by Bailey Ruskus

5 from 1 vote
This dish will deeply satisfy and refresh you at the same time. I always get a craving for poke when summer comes around, and the plant world really delivers here. The umami flavors of the marinade match perfectly with the sweetness of the watermelon. And the spicy sauce? Well, trust me when I say you’ll want to put this sauce on everything! As important as flavor is, finding ways to enjoy sustainable seafood alternatives is even more important in our world today. Finding better alternatives to seafood consumption can not only help preserve our oceans, but it can reduce your exposure to heavy metals like mercury. Flavor and sustainability all in one dish: Watermelon poke for the win!
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Author: Bailey Ruskus | Chef Bai Kitchen
Servings: 2 servings

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

Add more Sriracha to the sauce if you’re feelin’ spicy!
If you can’t find watermelon radishes, use any variety of radish you can find.
Tried this recipe?Let us know how it was!