I had a vegan watermelon poke bowl salad at a restaurant in Pasadena, California years ago that I couldn’t stop thinking about! I decided to put my own spin on it and made an at-home version. This is such a unique way to enjoy watermelon while it’s in season. It’s great for any vegans/non-raw fish eaters out there! It’s simple, refreshing, and so delicious! I love this for an easy and fun weeknight meal idea. It’s also great for entertaining as you can garnish with whatever toppings you’d like. You have to try it, enjoy!!
How To Make A Vegan Watermelon Poke Bowl
Here’s a video of how to make a Vegan Watermelon Poke Bowl! For another delicious vegan dish, check out my Copycat Wood Ranch Peanut Coleslaw recipe.
Ingredients
- 1 mini seedless watermelon, cubed
- 1/2 cup tamari
- 2 tablespoons sesame oil
- 4 teaspoons rice wine vinegar
- 2 tablespoons honey
- 4 teaspoons sambal (be sure to use the one without garlic in it and adjust quantity based on spice preference)
- 1 to 2 tablespoons freshly grated ginger
- Rice of choice
- Red cabbage, thinly sliced
- Mango, cubed
- Edamame
- Mini cucumbers, sliced
- Green onions, chopped
- Cilantro
- Jalapeño, sliced
- Lime juice & lime wedge
- Toasted sesame seeds & black sesame seeds
- Optional: thinly sliced nori
Step-By-Step Recipe Method
- In a small bowl, mix together tamari, rice wine vinegar, honey, sambal, and freshly grated ginger. In a serving bowl, place rice at the base.
- Top with watermelon, cabbage, mango, edamame, cucumber, green onion, cilantro, jalapeño, and lime wedge.
- Garnish with sesame oil, lime juice, sesame seeds, and optional nori. Enjoy!