Super fresh, gently spicy, and utterly delicious, this vegan spin on the Hawaiian poke bowl takes advantage of a sweet summertime superfood: watermelon!

Here, I marinate juicy cubes of watermelon “sushi” in a simple yet scrumptious hot sauce that delivers rich umami goodness, mimicking the savory vibe of traditional ahi tuna. Sure, it’s a playful homage, but trust me, it totally works here. (For a less spicy version, try my Sesame-Lime Watermelon Poke Bowl.)

You’ll get a sweet and savory bowl that’s bursting with flavor, loads of color and texture from crisp cucumbers, creamy avocado, protein-packed edamame and antioxidant-rich produce. It’s like sunshine in a bowl!

Step 1: Whisk together sauce and set aside.
Step 2: Add watermelon to large, wide bowl and cover with sauce. Let marinate at least 20 minutes.
Step 3: While watermelon marinates, chop veggies, set aside.
Step 4: Sauté mushrooms in heated skillet with oil until soft and shrunken, about 10 minutes.
Step 5: Assemble bowls by adding ingredients sections; save watermelon for last. Drizzle remaining marinade over bowls. Garnish with sesame seeds and more Sriracha if desired.

Why it’s a summer staple in the Bauer house

  • It’s endlessly customizable. From fresh veggies to fun toppings, everyone in the house gets the build their own bowl exactly the way they like it. I go all in with (ahem!) (!) multiple squirts of hot sauce. Ian’s all about a generous sprinkle of sesame seeds or chopped peanuts, and the kids have so much like picking and choosing their favorite add-ons. It’s a hands-on meal that’s part dinner, part activity.
  • It’s a feast for the eyes. I’m big on presentation and this dish is basically edible art. No matter which colorful veggies you choose—snap peas, radishes, shredded carrots…or all of the above—you’re sure to create a beauty of a bowl that’s Instagram-worthy!
  • It’s simple but surprising. Using watermelon in place of tuna is unexpected…in the best way. It’s sweet, juicy and super refreshing, and the spicy marinade helps to balance things out. And of course, when the weather’s hot and sticky, I love that I can skip the oven and still serve something that is elegant and satisfying. dish looks elegant and trendy but it’s so easy to toss together. It checks so many boxes on the fun and fuss-free meter!

Try this Watermelon Dessert Pizza!

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Watermelon Poke

Super fresh, gently spicy, and utterly delicious, this vegan spin on the Hawaiian poke bowl takes advantage of a sweet summertime superfood: watermelon!
Yield: 2 bowls
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
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Ingredients
 

For watermelon poke

  • 2 cups chopped watermelon
  • 2 Tablespoons reduced-sodium soy sauce*
  • 1 Tablespoon rice wine vinegar
  • ½ Tablespoon toasted sesame oil
  • ½ to 1 teaspoon sriracha sauce
  • * Tamari or coconut aminos also work

For bowl assembly

  • 1 cup cooked brown rice or soba noodles
  • 1 cup shelled edamame
  • 1 cup shredded red cabbage
  • 1 large carrot, julienned or shredded
  • ½ cup thinly sliced cucumber
  • 1 cup sliced, sauteed mushrooms
  • ½ avocado, thinly sliced
  • Optional toppings: sesame seeds, soy sauce, sriracha

Instructions
 

  • In a small bowl, whisk together the watermelon poké sauce ingredients. Set aside.
  • Add the chopped watermelon to a large, wide bowl; pour the sauce over the top and mix to coat all the pieces. Let it sit and marinate at least 20 minutes. If all the pieces aren’t submerged in marinade, toss it around every few minutes.
  • While the watermelon is marinating, chop the veggies and sauté the mushrooms in a heated skillet with olive oil until they’re soft and shrunken (about 10 minutes).
  • Assemble the bowls by adding the ingredients in pretty piles around your plate, saving the watermelon for last. Drizzle the leftover watermelon marinade over the rice (or noodles) and other ingredients as a sauce.
  • Garnish with optional sesame seeds and additional Sriracha for more heat, if desired.

Notes

• Poke (which translates to “chunks” or “slices”) is a Hawaiian raw-fish salad traditionally made with sushi-style ahi tuna. It could also be made with marinated salmon, cooked shrimp or even tofu.
• You can opt for pre-cut fruit and vegetables, making prep a breeze.
• Can be made ahead of time and assembled right before eating (marinated watermelon lasts 3-4 days)
Here are some tips on how to pick the perfect watermelon:
• Look for a firm and heavy melon with a strong and even stripe pattern and no bruises.
• Gently tap the fruit. If the pitch sounds deep and hollow, it’s likely riper.
• Look for a dark yellow/orange field spot— the darker the spot, the sweeter and more flavorful the melon is.
For a savory spin, try this watermelon poke bowl topped with a zesty, soy-sesame-lime marinade instead. It’s simple to make and requires a quick swap in the marinade.
Author: Joy Bauer, MS, RDN, CDN

Nutrition Information per serving

Calories: 370Carbohydrates: 49gProtein: 18gTotal Fat: 15g— Unsaturated Fat: 12g— Saturated Fat: 3gCholesterol: 0mgSodium: 680mgFiber: 8gTotal Sugar: 16g— Natural Sugar: 16g— Added Sugar: 0g
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.
I’m hoping you loved this recipe! If you made it and want to share feedback, I’d be so grateful to hear from you. Please leave a review below or tag @joybauer on Instagram!