Marinated Watermelon Faux Poke Bowls

Have you ever tried a fresh Poke bowl?

Well, first off, this version is simply for FUN and it’s not a traditional poke by any means.

Just a creative nod to the fact that these bright fresh marinated watermelon cubes look a little bit like bright fresh poke tuna cubes.

A playful, beautiful, fresh, & TASTY idea for anyone and everyone (calling all vegans! or those who don’t want to eat raw fish! or those who simply love watermelon haha) to enjoy this summer while watermelon is plentiful and at its peak ripeness.

So what is a REAL Poke bowl anyway?

Poke (pronounced: poh-keh) is Hawaiian meaning “to slice or cut” and refers to cubes of raw, marinated (sushi grade) fresh fish.

The traditional elements of a poke bowl often include marinated or seasoned bite-sized cubed raw fish (often ahi tuna), rice, a variety of fresh veggies, and flavorful sauces or dressings to add the final touch.

Made up of over 90 percent water, watermelon is one of the most hydrating foods available to us.

Thank goodness it’s peak watermelon season during these HOT Summer months!

Mother Nature definitely knows what she’s doing.

Besides being full of water, watermelons are also a surprisingly nutrient-dense food.

They provide high levels of vitamins, minerals, and antioxidants all within just a small number of calories.
Watermelons are actually relatively low in sugar compared to other fruits.

A one-cup serving of diced watermelon has just nine grams of natural sugar.

That’s less than what you’d get from my favorite fruit; apples (11 grams).

Homemade Mayonnaise Recipe(you’ll need this at the end)

4 servings

Ingredients:

For the marinade:

• 4 cups seedless watermelon, cut into ½ – inch cubes

• 1 large lime, zest and juice

• 2 Tbsps coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce

• 2 Tbsps rice vinegar

• 1 Tbsp grated fresh ginger

• 2 Tbsps raw honey

• 2 Tbsps light olive oil

For the bowls:

• 2 cups brown rice or quinoa, cooked

• 4 fresh cucumbers, diced

• 8 radishes, sliced into matchsticks

• 1 large carrot, peeled into ribbons

• 1 cup edamame, shelled, cooked

• 1 avocado, diced

• 1/4 cup homemade mayonnaise

• green onions, thinly sliced

• sesame seeds, to garnish

• 2 tsps toasted sesame oil

• red pepper flakes, optional

Instructions:

In a small jar add all the marinade ingredients and shake well to emulsify.

Slice your watermelon into ½ – inch cubes and add it to a large bowl.

Pour your marinade over the watermelon, and gently toss to coat. Cover and refrigerate for up to 1 hour.

Meanwhile, prepare all the ingredients for your bowls.

Once the watermelon is ready, divide your cooked rice equally among 4 serving bowls along with your marinated watermelon as shown.

Top with carrot, fresh cucumber,

edamame, radishes, and avocado as shown.

Drizzle with mayonnaise, garnish with green onions and sesame seeds.

Finish with a tiny drizzle of toasted sesame oil and red pepper flakes, if desired.
Enjoy!
Rachel

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