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.
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
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.