Description
This vegan poke bowl recipe is a plant-based twist on a poke bowl, using rice, edamame, veggies, avocado, and marinated watermelon to create a rainbow bowl that is packed with flavor! Give this one a try when you’re craving a savory way to enjoy your veggies.
Ingredients
For the watermelon:
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1 cup cubed seedless watermelon
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1 tablespoon soy sauce
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1 teaspoon rice vinegar
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1 teaspoon miso paste
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1/2 teaspoon toasted sesame oil
For the Bowls:
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1 1/2 cups cooked short-grain white rice
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1 cup cooked edamame, shelled
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1/4 cup julienned carrot, blanched
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2 teaspoons rice vinegar
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1 small avocado, sliced
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1 teaspoon black sesame seeds
For the sauce:
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1 tablespoon vegan mayonnaise
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1 teaspoon soy sauce (or tamari for gluten-free)
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1 teaspoon sriracha
Instructions
- In a large bowl, combine the soy sauce, rice vinegar, miso paste, and toasted sesame oil. Whisk until smooth.
- Add the cubed watermelon to the mixture and toss to coat. Set aside to marinate for at least one hour, turning it over regularly to redistribute the marinade. The watermelon will release liquid into the marinade.
- While the watermelon is marinating, prepare the sauce. Combine the vegan mayonnaise, soy sauce and sriracha in a small bowl. Stir until smooth.
- Assemble the bowls by placing 1 1/2 cups of cooked short-grain rice in each bowl. Layer on 1/4 of each: julienned carrot, radish, edamame, and avocado. Top with 1/4 of the marinated watermelon and pickled ginger.
- Drizzle the sauce over the bowls and top with sesame seeds.