A vegan poke bowl recipe made without fish but it tastes like the real thing, all thanks to the flavors from mixed sea vegetables and the texture of marinated watermelon.
I used sweet diced watermelon that I marinated for a couple of hours in a classic poke sauce to absorb as much flavor as possible, like a sponge.
This Watermelon Vegan Poke Bowl Is Everything!
But Wait: What Are Sea Vegetables ?
note: Watermelon is one of the healthiest foods on the Planet, it has a high water and lycopene content plus it is loaded with Vitamin A and carotenoids.
Watermelon Vegan Poke Bowl
A vegan poke bowl recipe made without fish but it tastes like the real thing, all thanks to the flavors from mixed sea vegetables and the textured of marinated watermelon.
- 2 cups seedless watermelon -cut into 1/2 inch cubes
- 1 tbsp sea vegetables -rinsed very well
- 2 tbsp Tamari sauce
- 1 tsp sesame oil
- 2 cloves garlic -grated
- 1 tsp ginger root -grated
- 1-2 scallions -finely chopped to taste
- 1 large lime -juiced
- 1/4 cup cilantro leaves
- 1 tbsp sesame seeds +or to taste
- 1 tsp red chili pepper flakes
- 1 tbsp fresh chives -for garnish
In a medium salad bowl whisk together the Tamari sauce with the lemon juice, sesame oil, garlic, ginger, scallions, chili flakes and sesame seeds. Add the watermelon and sea vegetables and mix to coat well. Cover with a lid and refrigerate for 3 hours.
After 3 hours have passed heat up a large skillet over medium low flame. Use a slotted spoon and transfer the watermelon from the marinade into the skillet. Saute until most moisture has evaporated and the watermelon cubes have softened, about 10 minutes. Transfer it back into the poke marinade, cover with a tight lid and refrigerate overnight or at least for another 2-3 hours until completely chilled.
Serve the poke sprinkled with the fresh cilantro, chives and extra sesame seeds on top.