Watermelon Poke Bowl

Watermelon Poke Bowl

Watermelon is a delicious and refreshing fruit that’s also good for you.


For the watermelon poke

  • 2 cups watermelon, cut into 1-inch cubes
  • 3 Tbsp. soy sauce or Tamari ( gluten free)
  • 2 Tbsp. sesame oil
  • 1 Tbsp. sesame seeds
  • 4 scallions, finely chopped (pale green part only)
  • ¼ tsp. agave nectar
  • ½ tsp. rice vinegar

Optional add-ins

  • Pickled ginger
  • Sliced fresh jalapeño
  • Crushed red pepper
  • Toasted peanuts or cashews
  • Tofu
  • Red Cabbage
  • Sliced green onion
  • Sriracha
  • Wasabi mayo (2 Tbsp. vegan mayo + ¼ tsp. wasabi)
  • Lime zest

For the bowl

  • 1 cup cooked riced cauliflower or brown rice
  • 1 English cucumber, julienned
  • 1 medium carrot, julienned
  • 1 avocado, thinly sliced
  • shelled edamame, cooked and cooled

Cilantro lime crema

  • 1 cup raw cashews, soaked. (4 hours or preferably overnight) You can speed this up by pouring bowling water over cashews instead of soaking overnight
  • 1/2 cup water
  • Juice of 1 fresh lime , roughly 1/4 cup
  • 1/4 cup cilantro
  • 1/4 tsp onion powder
  • 1/2 tsp salt
  • 1/2 seeded jalapeño


  1. Blend all ingredients in a high-speed blender or food processor for about 1-2 minutes until creamy and smooth. Adjust lime and cilantro to taste.
  2. Will hold in fridge up to 5 days


  1. Place the cubed watermelon in a large Ziploc bag.
  2. In a small bowl whisk together the soy sauce, sesame oil, sesame seeds, scallions, agave, and rice vinegar.
  3. Taste and adjust your flavors as needed, pour the marinade over the watermelon in the bag.
  4. Massage the bag around to coat the watermelon and set in the fridge to chill for at least four hours, preferably overnight.
  5. Once the watermelon is ready to serve, add a half-cup of riced cauliflower/brown rice to the bottom of two bowls.
  6. Remove the watermelon pieces from the marinade with a slotted spoon and divide between the bowls.
  7. Garnish with sliced cucumber, shredded carrot, avocado, and your desired toppings.
  8. Drizzle with Cilantro Lime Crema. You can also pour some of the marinating liquid atop the bowls for extra flavor.