Poke-Inspired Bowls

These poke-inspired bowls pull from the flavors, seasonings, and ingredients used in traditional poke bowls. Poke is a Hawaiian dish - the word poke means "slice" or "chunk" in Hawaiian. Typically made with raw fish, this vegan version uses watermelon instead.

Poke-Inspired Bowls

Course

Main
Prep time

3 Hours 15 Mins
cook time

2 Mins
servings

2
Author

@plantifullybased

Ingredients

Watermelon Poke

2¾ cups watermelon, cubed
1 green onion, chopped
1 tbsp sesame oil
2 tbsp soy sauce
¼ tsp red pepper flakes
1 tsp sesame seeds
2 tsp rice wine vinegar

Sriracha Mayo

2 tbsp vegan mayonnaise
1 tbsp sriracha

Other

1 Lotus Foods Organic Brown Jasmine Rice Heat & Eat Pouch
½ sheet seaweed, cut into small pieces
1 avocado, cut into small pieces
2 mini cucumbers, made into ribbons or cubed
½ cup shelled edamame, thawed
2 small radishes, thinly sliced
1 chili pepper (Fresno, jalapeño), thinly sliced
1 tsp sesame seeds for garnish, divided

product used in the recipe

Organic Brown Jasmine Rice Heat & Eat Pouch

1

Combine ingredients for the watermelon poke in a storage container. Mix to coat everything well and marinate for at least 3 hours, overnight is preferable. Every so often, shake the container to move the watermelon pieces around.
2

When ready to eat, prepare the sriracha mayo by mixing the ingredients together in a small bowl.
3

Prepare rice per directions on package.
4

To assemble, divide the prepared rice and watermelon poke between 2 large bowls. Add the remaining ingredients (seaweed, avocado, cucumber, edamame, radishes, and chili pepper), top with sesame seeds, drizzle with sriracha mayo, and enjoy!