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