Hawaiian Vegan Watermelon 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 components
- 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 and add all marinade ingredients to a blender, then pulse for 1 minute or so.
Chop the watermelon into even cubes, keeping in mind that the cubes shrink, so do not 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, but adjust time based on cube size and oven, checking continuously.
Once done, the watermelon should have a tuna-like consistency that is silky, smooth, and buttery, then add it to 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 and lightly pat off the marinade with another paper towel.
Bowl assembly
Cook the brown rice according to package instructions and mix with rice vinegar.
Prepare edamame by steaming or thawing if frozen.
Cut the lime into wedges.
Tear the nori into small pieces.
Slice the fresh ginger.
Serve the marinated watermelon in a bowl with the prepared bowl components and sesame seeds as toppings.
