Craving a refreshing, protein-packed, and vibrant meal? This Watermelon Tuna Poke Bowl is the perfect plant-based twist on the classic Hawaiian dish! Juicy marinated watermelon mimics tuna's texture and umami richness, paired with fresh veggies, creamy avocado, and a zesty sesame-soy dressing. Whether vegan, pescatarian, or just looking to try something new, this dish will blow your taste buds away! Plus, it’s incredibly easy to make—no chef skills required! Ingredients:
For the Watermelon Tuna:
2 cups watermelon, cubed into ½-inch pieces
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp sriracha (optional, for heat)
½ tsp garlic powder
½ tsp ginger, grated
1 tsp nori flakes (for a subtle ocean flavor)
½ tsp black sesame seeds
For the Poke Bowl Base:
1 cup sushi rice (or quinoa for a lighter option)
½ avocado, sliced
½ cup edamame, shelled
½ cup cucumber, thinly sliced
½ cup shredded purple cabbage
¼ cup radishes, thinly sliced
1 tbsp green onions, chopped
1 tbsp sesame seeds (black & white)
For the Dressing:
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp maple syrup or agave
½ tsp sesame oil
½ tsp grated ginger
½ tsp garlic, minced
Nutritional Information (Per Serving):
Calories: 320
Protein: 8g
Carbohydrates: 48g
Fat: 10g
Fiber: 6g
Sugar: 10g
Allergy Information:
Gluten-Free: Use tamari instead of soy sauce
Nut-Free: Naturally nut-free
Soy-Free: Swap soy sauce for coconut aminos and edamame for chickpeas
Storage Tips:
It is best enjoyed fresh but can be stored in an airtight container in the fridge for up to 24 hours.
If meal-prepping, store the marinated watermelon separately and combine before serving.
Time of Preparing:
Servings: 2Preparation
Time: 15 minutes Marinating
Time: 1 hours total
Time: 1 hour 15 minutes
Instructions
Prepare the Watermelon Tuna: In a medium bowl, whisk together soy sauce, sesame oil, rice vinegar, sriracha (if using), garlic powder, ginger, and nori flakes. Add the watermelon cubes and toss until fully coated. Cover and refrigerate for at least 1 hour to allow the flavors to develop.
Cook the Rice: While the watermelon marinates, rinse and cook the sushi rice according to package instructions. Once cooked, fluff it with a fork and let it cool slightly.
Make the Dressing: In a small bowl, whisk together soy sauce, lime juice, maple syrup, sesame oil, ginger, and garlic until well combined. Set aside.
Assemble the Poke Bowl: Divide the cooked rice between two bowls. Arrange the marinated watermelon, avocado slices, edamame, cucumber, cabbage, radishes, and green onions on top.
Drizzle & Garnish: Pour the dressing over the bowl and sprinkle with sesame seeds.
Enjoy immediately!
This Watermelon Tuna Poke Bowl is proof that plant-based eating can be just as exciting and delicious as the original! The umami-packed marinated watermelon, paired with crisp veggies and a luscious dressing, makes for a truly unforgettable meal. Whether you’re looking for a healthy weeknight dinner or an Instagram-worthy lunch, this bowl has it all.
Give it a try and let us know how you liked it—tag us with #KitchenPal on social media! Hungry for more effortless and flavor-packed vegan dishes? Explore our must-try favorites, including Vegan Basque Cheesecake, Jackfruit Birria Tacos, Avocado Chocolate Mousse, Biscoff Vegan Tiramisu, Vegan Mochi Ice Cream, Vegan Smash Burger, Vegan Katsu Curry, Vegan Butter Chicken, and Dark Chocolate & Tahini Brownies.
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