Watermelon Poke Bowl

For the Bowl:

• 2 cups edamame (steamed or thawed if frozen)

• 1 cup cooked white rice

• 1 cucumber, thinly sliced or diced

• 2 cups shredded carrots

• Sesame seeds, for garnish

  
  

For the Watermelon Poke:

• 1½ cups watermelon, cut into bite-size cubes

• 2 tbsp tamari (or soy sauce)

• 1 tbsp sesame oil

• 3 tbsp rice vinegar

• 1 tsp agave syrup

• 2 tsp ground ginger

• 2 tbsp chopped green onion

• 2 tsp bottled lime juice (or juice from ½ fresh lime)

• 2 tbsp chopped cilantro

  
  

For the Spicy Sriracha Mayo:

• 1 cup vegan mayo

• ½ cup sriracha (adjust to taste)

Directions

1. Make the Spicy Mayo:

In a small bowl, whisk together the vegan mayo and sriracha until smooth. Taste and adjust the heat level by adding more sriracha if desired. Set aside or refrigerate until ready to serve.

2. Prepare the Watermelon Poke:

In a medium bowl, combine the watermelon cubes, tamari, sesame oil, rice vinegar, agave, ground ginger, green onion, lime juice, and cilantro. Gently toss to coat the watermelon evenly. Let it marinate in the fridge for at least 15–30 minutes to absorb the flavors.

3. Assemble the Bowl:

In individual serving bowls, layer:

• A scoop of cooked white rice

• A portion of edamame

• Cucumber slices

• Shredded carrots

• Marinated watermelon poke

4. Top and Serve:

Drizzle with spicy sriracha mayo and sprinkle with sesame seeds. Serve immediately and enjoy!

Watermelon Poke Bowl