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vegan poke bowl
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Vegan Poke Bowl

Classic Hawaiian vegan poke bowl with plant-based tuna made from chopped watermelon.
Servings: 1 bowl

Ingredients

  • 1 seedless watermelon

Marinade

  • 1/2 cup Tamari
  • 2 tbsp Tahini
  • 1/4 cup Sesame Oil
  • 1 tsp Sea Salt
  • 1 tsp Kelp Granules optional; adds a fishier taste
  • 1 tbsp Ginger Powder can sub for minced fresh ginger
  • 1 tbsp Furikake
  • 1/4 cup Water

Bowl

  • 1/2 cup Brown Rice any rice works fine
  • 2 tsp Rice Vinegar (for the rice)
  • 1/2 cup Edamame
  • 1/2 Lime, juice from optional
  • 1 sheet Nori
  • Fresh Ginger
  • Sesame Seeds topping
  • 1/4 tsp Sea Salt topping

Instructions

  • Preheat oven to 400 degrees. Add all marinade ingredients to a blender and blend for 1 minute or so⁣. If you don't have a blender, you can simply whisk the ingredients in a bowl.
  • Chop your watermelon into even cubes - keep in mind the cubes shrink half the size, so don't cut them too small.
  • Separate the watermelon onto baking trays (make sure they’re not too crowded!) and lightly coat them using half the marinade⁣.
  • Bake for 30 minutes then stir the cubes. Add them back into the oven for another 25 minutes then check to make sure the texture is right. Depending on the size of your cubes and your specific oven, this could take longer or shorter so continuously check up on them⁣. It's better to overcook them than undercook them, so don't be nervous if they start charring - that's normal!
  • Once the watermelon is done, they should have a tuna-like consistency. Silky, smooth, and buttery. Add them into a plastic bag with the rest of the marinade, give it a good shake, and leave in the fridge for at LEAST 24 hours⁣.
  • After 24 hours, remove each "tuna" one by one on a paper towel. Use another paper towel to lightly tap some of the marinade off. Serve in a bowl with all your favorite poke toppings!