Hawaiian Vegan Poke Bowl
Ingredients
- 1 seedless watermelon
- 1/2 cup coconut aminos or tamari
- 2 tbsp tahini
- 3 tbsp sesame oil
- 1 tsp sea salt
- 1 tsp kelp granules optional; adds a fishier taste
- 1 tbsp ginger powder
- 1 tbsp furikake
- 1/4 cup water
Bowl
- 1/2 cup brown rice
- 2 tsp rice vinegar
- 1/2 cup edamame
- 1/2 lime
- 1 sheet nori
- fresh ginger
- sesame seeds
Preparation
Preheat oven to 400 degrees. Add all marinade ingredients to a blender and pulse for 1 minute or so.
Chop the watermelon into even cubes, keeping in mind that the cubes shrink, so don't make them too small.
Separate the watermelon onto baking trays and lightly coat them with the marinade.
Cook for 30 minutes, stir, then cook for another 25 minutes. Depending on the size of your cubes and your oven, this may take longer or shorter, so check continuously.
Once done, they should have a tuna-like consistency, silky, smooth, and buttery. Add them into a plastic bag with the marinade, shake well, and refrigerate for at least 24 hours.
Remove each cube one by one onto a paper towel, pat lightly with another paper towel to remove excess marinade, and serve in a bowl with your favorite poke toppings.
