Watermelon Poke

Watermelon Poke

Vegan Poke: Watermelon Poke

This vegan Poke Bowl is so nutritious and delicious! It takes only about 30-45 minutes from start to finish and is such a refreshing meal as the weather starts to warm up. Prep extra to have for dinner one night and then eat the leftovers for lunch the next day.

Vegan Poke: Watermelon Poke

Watermelon Poke

Serves 4


Kelp Salad

2 pieces of dried kelp (about 1 - 1.5 oz)
2 tbsp. coconut aminos
2 tsp. sesame oil
1 tsp. crushed red pepper
1 tsp. honey

Poke Bowl

Kelp salad
1 c. of basmati rice
3 sliced scallions
4 c. of watermelon (diced small)
2 avocados halved and sliced
3 radishes sliced in rounds
4 mini cucumbers sliced in rounds or 2 slicing cucumbers with seeds cut out and sliced in moons
3 tbsp. black sesame seeds

Poke Sauce

1 garlic clove minced
1 tbsp. coconut aminos
3 tsp. lime juice
1 tsp sesame oil
2 tsp honey


Cook basmati rice.

To prepare kelp, simmer the two pieces in a  sauce pan until tender (about 15-20 min.)

While the kelp is cooking whisk remaining ingredients in a medium bowl.

When kelp finishes cooking, carefully check for hidden pebbles or shells that may have been hidden in the leaves.

Fold the leaves in half long ways and slice ⅛-¼ inch ribbons. Add ribbons to the bowl with the sauce. Cover and place in fridge to chill/marinate for about 20 minutes.

While kelp salad is chilling whisk Poke Sauce ingredients together. In a large bowl combine watermelon and Poke Sauce. Carefully toss to combine.

In a small oiled pan add sliced scallions. Cook on medium heat until wilted and starting to caramelize. Remove from heat.

Assemble poke bowl by adding a scoop of rice to the bottom of a bowl, topping with watermelon, avocado, radish, cucumber and kelp salad. Top with scallions. Lightly drizzle any leftover poke sauce and sprinkle with sesame seeds.

Vegan Poke: Watermelon Poke
Oat Milk

Oat Milk

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