Vegan Watermelon Poke Bowl Bosh TV

Watermelon Poke Bowl

  • Simple
  • 2:20 h
  • 24 ingredients

Poke bowls have been taking the food world by storm, and now you can enjoy a refreshing and delicious poke bowl, BOSH! style. This super healthy, super tasty recipe contains an explosion of flavours and is actually fun to make!

Serves: 2

Ingredients

For the watermelon

  • 3 tbsp tamari
  • 1 tsp brown rice miso paste
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 2 tsp maple syrup
  • 1 tbsp ginger
  • 1 tsp garlic paste
  • 1 lime
  • salt to taste
  • ½ large watermelon

For the poke bowl

  • 2 tbsp pickled stem ginger
  • 100g edamame beans
  • 3 spring onions
  • ½ cucumber
  • 1 mango
  • chilli flakes

For the rice

  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 tbsp plant-based butter
  • 70g Jasmine rice
  • 160ml water
  • 1 lime

To serve

  • 2 tsp sesame seeds
  • 2 tbsp crispy onions
  • 2 tbsp Sriracha mayo
  • 2 tbsp black sesame seeds

Before you start

Frying pan l Medium saucepan

Step 1

Marinate the watermelon

  • Peel and cut the watermelon into 1cm cubes
  • Place the tamari, miso paste, sesame oil, brown rice vinegar, the juice of 1 lime, maple syrup, ginger and garlic paste into a bowl and stir well until everything combines
  • Add the watermelon chunks and mix until they are all coated in the liquid
  • Cover and refrigerate for at least 2 hours (the longer the better)

Ingredients

  • 3 tbsp tamari
  • 1 tsp brown rice miso paste
  • 1 tbsp toasted sesame oil
  • 1 tbsp brown rice vinegar
  • 2 tsp maple syrup
  • 1 tbsp ginger
  • 1 tsp garlic paste
  • 1 lime
  • ½ large watermelon

Step 2

Cook the rice

  • Place a pan over a medium heat and add the vegan butter
  • Once melted, add a tablespoon of olive oil and the rice, mix well and toast for a couple of seconds before pouring in the water and adding the sugar
  • Bring the rice and the water to the boil
  • Once boiling, turn the heat down to a low simmer and cook for 12 minutes, or until all of the water is absorbed by the rice
  • Check the rice is cooked and add more water if needed then leave the rice to rest for 10 minutes to cool slightly before mixing through the juice of a lime

Ingredients

  • 1 tbsp olive oil
  • 1 tsp sugar
  • 1 tbsp plant-based butter
  • 70g Jasmine rice
  • 160ml water
  • 1 lime

Step 3

Prepare the ingredients

  • Thinly slice the spring onions
  • Cut the mango and cucumber into small chunks
  • Cut the avocado in half, remove the stone and carefully slice it to make a fan shape
  • Place one mould of rice into 2 bowls
  • Working your way around the edge, add a mound of cubed mango, cucumber, spring onion, avocado, edamame beans and ginger, leaving a final space for the watermelon

Ingredients

  • 2 tbsp pickled stem ginger
  • 100g edamame beans
  • 3 spring onions
  • ½ cucumber
  • 1 mango
  • salt to taste
  • chilli flakes

Step 4

Time to serve

  • Drain the watermelon from the liquid and add a mound to each bowl
  • Use the liquid to drizzle over the rice and other elements of the dish
  • Finally top the whole thing with a sprinkle of sesame seeds, crispy onions, chilli flakes and a good drizzle of sriracha mayo

Ingredients

  • 2 tsp sesame seeds
  • 2 tbsp crispy onions
  • 2 tbsp Sriracha mayo
  • 2 tbsp black sesame seeds