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