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Vegan Watermelon 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.
Course Appetizer
Cuisine Asian
Keyword plant based, vegan poke bowl, vegan,
Prep Time 10 minutes
Cook Time 10 minutes
Chilling Time 6 hours
Total Time 20 minutes
Servings 2 people
Calories 125kcal
Author Florentina


  • 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.


  • 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.


Calories: 125kcal | Carbohydrates: 19g | Protein: 4g | Fat: 5g | Sodium: 1033mg | Potassium: 316mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1415IU | Vitamin C: 25.8mg | Calcium: 80mg | Iron: 2mg