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.
