Amazing vegan watermelon poke bowl recipe aka “watermelon tuna” made without the fish but tastes just like the real thing. All this thanks to the flavors from mixed sea vegetables (or wakame seaweed) and the incredible texture of marinated watermelon.
Vegan Poke Bowl (Watermelon Tuna)
The Poke Sauce
About the Watermelon
It’s important to start with a seedless sweet watermelon diced into half inch cubes, preferably red in color but yellow will work just fine too. It gets marinated in the sauce for a couple of hours or can be prepped ahead and marinated overnight to absorb as much flavor as possible, just like a sponge.
In order to create a texture similar to that of tuna fish you will want to sautee the watermelon until softened, then back into the marinade it goes for another layer of flavor and refrigerate to chill completely. You guys, this “vegan ahi” is everything!
Note worthy: Watermelon is one of the healthiest foods on the Planet, it has a high water and lycopene content + it is packed with vitamin A and carotenoids.
What are sea vegetables?
Why you’ll love it
You’ll also love
- Vegan Scallops
- Hearts of Palm Ceviche
- Vegan Fish Tacos
- Air Fryer Tofu
- Walnut Meat
- Best Vegan Chicken
- Jackfruit Ribs.
how to make vegan poke bowls
Vegan Poke Bowl (Watermelon Tuna)
- 2 cups seedless watermelon (cut into 1/2 inch cubes)
- 1 tbsp sea vegetables (or 2 Tbsp Wakame seaweed) -rinsed very well
- 2 tbsp Tamari sauce
- 1 tsp sesame oil (omit for WFPB diet)
- 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 (optional)
- 1 tbsp sesame seeds (or to taste)
- 1 tsp red chili pepper flakes
- 1 tbsp fresh chives (optional for garnish)
- In a medium salad bowl whisk together the Tamari sauce with the lime or lemon juice, sesame oil, garlic, ginger, scallions, chili flakes and sesame seeds. Add the watermelon and sea vegetables (or Wakame) and mix to coat well. Cover with a lid and refrigerate for 3 hours.2 cups seedless watermelon, 2 tbsp Tamari sauce, 1 tsp sesame oil, 2 cloves garlic, 1 tsp ginger root, 1-2 scallions, 1 large lime, 1 tbsp sesame seeds, 1 tsp red chili pepper flakes, 1 tbsp sea vegetables (or 2 Tbsp Wakame seaweed)
- After 3 hours have passed heat up a large skillet over medium low heat. 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 5 to 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.2 cups seedless watermelon
- Serve the watermelon tuna poke sprinkled with the fresh cilantro, chives and extra sesame seeds on top.1/4 cup cilantro leaves, 1 tbsp fresh chives
WFPB + Plantricious
- Make sure to omit the sesame oil for the recipe to be fully compliant.
- Watermelon - It's important to start with a seedless sweet watermelon diced into half inch cubes, preferably red in color but yellow will work just fine too.
- Sea Vegetables - If you can't find this mix at your local market just use 2 Tbsp of Wakame seaweed that has been rehydrated for a few minutes until soft. It has a strong seafood flavor perfect for this recipe.
- Make Ahead - A great make ahead recipe as it is always served chilled. Travels well in your favorite canteen for a day at the beach, backyard bbq or road trip.