Watermelon Poke Bowl
Serves
4
Prep Time
20 minutes
Cook Time
0 minutes
Ingredients
For the watermelon:
2 cups (300 g) watermelon, cubed
6 tbsp tamari sauce
2 tsp rice vinegar
1 tbsp sesame oil
1lime, juiced
1 tbsp maple syrup
2 green onions (spring onions), finely sliced
2 tbsp root ginger, grated
2 tbsp sesame seeds, toasted
1 tsp red chili flakes
2 cups (300 g) watermelon, cubed
6 tbsp tamari sauce
2 tsp rice vinegar
1 tbsp sesame oil
1lime, juiced
1 tbsp maple syrup
2 green onions (spring onions), finely sliced
2 tbsp root ginger, grated
2 tbsp sesame seeds, toasted
1 tsp red chili flakes
For the sauce:
3 tbsp natural soy yogurt
1 tbsp sriracha sauce
3 tbsp natural soy yogurt
1 tbsp sriracha sauce
For the poke:
9 oz (250 g) cooked rice
½ cucumber, sliced
1 avocado, sliced
½ cup (60 g) edamame beans
1 tbsp nori, chopped
1 tbsp black sesame seeds
9 oz (250 g) cooked rice
½ cucumber, sliced
1 avocado, sliced
½ cup (60 g) edamame beans
1 tbsp nori, chopped
1 tbsp black sesame seeds
Nutrition
(Per Serving)
Calories
373
Fats
16 g
Protein
10 g
Carbs
51 g
Instructions
- In bowl, add tamari sauce, rice vinegar, sesame oil, lime juice, maple syrup, green onions, ginger, sesame seeds, and chili flakes. Mix well to form marinade. Pour over chopped watermelon and set aside to marinate for 1 hour in refrigerator.
- In small bowl, combine yogurt and sriracha sauce and place in refrigerator until ready to assemble.
- Once watermelon has marinated, assemble poke bowl. Divide cooked rice between 4 bowls. Top with watermelon, cucumber, avocado, edamame, nori, and sriracha yogurt sauce. Garnish with black sesame seeds and serve immediately.