Vegan Poke Bowl

Name: Vegan Poke Bowl
Total time: 30 min
Yield: 4 servings
Cuisine: Vegan
Ingredients: 3 cups cubed seedless watermelon, drained; 3 tbsp soy sauce or tamari; 1 tbsp toasted sesame oil; 2 cups cooked sushi rice, cooled; 1 cup shelled edamame, cooked; 1 ripe avocado, sliced; 2 green onions, thinly sliced

A vibrant Hawaiian-inspired bowl of marinated watermelon "tuna" over sushi rice with edamame, avocado, and a sesame-soy dressing.

30 minutes

Serves 4

Lunch

Contains common allergens

Sesame Soy Wheat

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Instructions

5 steps

1
Pat the watermelon cubes dry with paper towels, then whisk together the soy sauce and sesame oil and toss the watermelon in the marinade until fully coated.

2
Cover and marinate in the refrigerator for at least 20 minutes, stirring once halfway through so the watermelon absorbs the savory-umami flavor and firms slightly.
3
Divide the cooled sushi rice between two bowls, spreading it into an even base for the toppings.
4
Arrange the marinated watermelon, edamame, and sliced avocado in separate sections over the rice for a colorful presentation.
5
Drizzle any remaining marinade over the bowls, scatter with sliced green onions and a sprinkle of sesame seeds, and serve immediately.

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