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 - keep in mind 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 25 minutes. Depending on the size of your cubes and your specific oven, this could take longer or shorter so continuously check up on them.
Once they’re done, they should have a tuna-like consistency. Silky, smooth, and buttery. Add them into a plastic bag with the marinade, give it a good shake, and leave in the fridge for at least 24 hours.
Remove each cube one by one on a paper towel. Use another paper towel to lightly pat the marinade off. Serve in a bowl with all your favorite poke toppings.
Assembly
Cook the brown rice according to package instructions and mix with rice vinegar.
Prepare the edamame by boiling or steaming until tender.
Cut the lime into wedges.
Tear the nori into pieces.
Grate the fresh ginger.
In a bowl, layer the rice, edamame, watermelon poke, nori, ginger, and sesame seeds, and serve with lime wedges.
