Sweet Summer Poke Bowl

Name: Sweet Summer Poke Bowl
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 4
Ingredients: 1 lime, zested and juiced; 1/3 cup soy sauce; 1/4 cup rice vinegar; 1 tablespoon fresh ginger, grated; 1 tablespoon honey; 1/4 cup vegetable or canola oil; 6 cups watermelon, cut into 1/2-3/4-inch cubes; 1/2 cup vegan or regular mayonnaise, optional; 4 cups short-grain white rice, cooked and hot; 2 1/2 cups cucumber, chopped; 1 3/4 cups radishes, sliced; 1 cup edamame, cooked, shelled, and hot; 2 avocados, halved and sliced; green onions, thinly sliced, to taste; black or white sesame seeds, optional, to taste

Vegetarian Dinner No-Cook

Time: 2 hours 25 minutes

Yield: 4 servings

About

Thanks to watermelon salad, the versatile fruit has already proven itself as a scintillating, savory side. But the Sweet Summer Poke Bowl shows off more than just the savory side of the classic summer melon: it shows off how those sweet and savory notes can work together to make something even more amazing. The watermelon is marinated in a tangy, salty, and spicy sauce that brings out the fruit's multiple flavor dimensions. Served atop white rice and alongside crunchy radishes, creamy avocados, and hearty edamame, the Sweet Summer Poke Bowl is a healthy lunch or dinner that feels indulgent. It really does bring the sweetness of the season to the table!

Ingredients

1 lime, zested and juiced
1/3 cup soy sauce
1/4 cup rice vinegar
1 tablespoon fresh ginger, grated
1 tablespoon honey
1/4 cup vegetable or canola oil
6 cups watermelon, cut into 1/2-3/4-inch cubes
1/2 cup vegan or regular mayonnaise, optional
4 cups short-grain white rice, cooked and hot
2 1/2 cups cucumber, chopped
1 3/4 cups radishes, sliced
1 cup edamame, cooked, shelled, and hot
2 avocados, halved and sliced
green onions, thinly sliced, to taste
black or white sesame seeds, optional, to taste

Directions

Step 1 -In a medium bowl, whisk together the lime zest, lime juice, soy sauce, rice vinegar, ginger, and honey. While whisking, slowly pour in the vegetable oil, whisking until emulsified.

Step 2 -Add the watermelon and gently stir to coat.

Step 3 -Refrigerate for at least 2 hours and up to overnight.

Step 4 -Using a slotted spoon, transfer the watermelon from the marinade.

Step 5 -Stir 2 tablespoons of the leftover marinade into the mayonnaise to make an optional sauce.

Step 6 -Divide the rice among four bowls.

Step 7 -Top the rice with marinated watermelon, cucumber, radishes, edamame, and avocados.

Step 8 -Drizzle with the mayonnaise sauce.

Step 9 -Garnish with green onions and sesame seeds.

Step 10 -Serve.

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