Watermelon Poke Bowls with Tamari Dressing

Omg you guys! I’m pumped to share this WATERMELON POKE BOWL with you today! Because it is going to change how you summer! This poke bowl takes full advantage of our favourite summer fruit: watermelon! Paired with other crunchy and sweet fruits and veg, on a bed of warm rice, and drizzled in citrus tamari dressing.  Are you drooling yet?

I made this last week for dinner, and literally have been recreating it daily ever since. (Just had some for lunch). The flavour palette for this masterpiece is an asian fusion that is light, bright and refreshing – perfect for this summer heat. Think hanging by the poolside after a little dip, and satisfying that hungry belly with this refreshing bowl. Or, imagine stumbling upon this colourful melange at your best friends’ bbq. I truly can’t think of a better surprise than this!

The idea for this masterpiece came from Planta in Toronto, whose watermelon poke bowl I’ve been dreaming about since my visit to Toronto last summer. (Yes, it’s been a year since then, but I still long for it – someone poke (bowl) me please!). If I recall Planta’s poke is a bit more earthy in flavour, where as this recipe is more bright and refreshing. But either way watermelon is the source of poke inspo!

But, credit must be given where it’s due. Although watermelon is the star of the bowl, the subsequent ingredients play a vital role in making this poke bowl an unforgettable feast. Combined with cucumber, creamy avocado, heirloom tomatoes, sweet peach, green onion and fresh mint. Each ingredient adds a pop of flavour to the dish that would be sorely missed without. The citrus tamari dressing is no exception. It offers the asian fusion flavours we all know and love: made with lemon, ginger, tamari, maple syrup and sesame oil. I’ve chosen this blend as opposed to  soy sauce because it honours the bright and fresh flavours in the dish without overpowering it.

And although you can enjoy this poke bowl as is, I love mine topped on a bed of brown rice. Just like the traditional poke bowls – it’s the final touch you mustn’t forget. The rice really rounds out the dish, adding a bit of starchiness and heartiness to keep you full and satiated. Tally it up and this bowl scores a 10/10 for me. And although this might not catch you by surprise – ya’ll know how I love a fresh and clean buddha bowl; this is one to please the masses. I served this Watermelon Poke Bowl last weekend to hubby and a non-vegan friend, and it was high 10’s all around.

So try serving this watermelon poke at your next gathering with friends. After all, if the colourful poke bowl itself isn’t enough to turn heads, the buzz over its perfectly crafted asian fusion flavours sure will. Enjoy those compliments babe. 😉


Print Recipe
Watermelon Poke Bowls with Tamari Dressing
But, credit must be given where it's due. Although watermelon is the star of the bowl, the subsequent ingredients play a vital role in making this poke bowl an unforgettable feast. Combined with cucumber, creamy avocado, heirloom tomatoes, sweet peach, green onion and fresh mint. Each ingredient adds a pop of flavour to the dish that would be sorely missed without.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1/2 cups brown rice uncooked
  • 3 cups filtered water
  • 1/2 small watermelon 1lb/700g
  • 1 large peach 170g
  • 1 yellow heirloom tomato 160g
  • 1 avocado
  • 1 large green onion finely chopped, 40g or 1/3 cup
  • 1/4 cup fresh mint finely chopped
For the Citrus Tamari Dressing:
  • the juice of 2 lemons
  • 1/2 tsp ginger fresh and grated
  • 1 1/2 tsp tamari
  • 1 1/2 tsp maple syrup
  • 1 tbsp sesame oil or olive oil
Prep Time 20 minutes
Cook Time 30 minutes
Servings
4 people
Ingredients
  • 1/2 cups brown rice uncooked
  • 3 cups filtered water
  • 1/2 small watermelon 1lb/700g
  • 1 large peach 170g
  • 1 yellow heirloom tomato 160g
  • 1 avocado
  • 1 large green onion finely chopped, 40g or 1/3 cup
  • 1/4 cup fresh mint finely chopped
For the Citrus Tamari Dressing:
  • the juice of 2 lemons
  • 1/2 tsp ginger fresh and grated
  • 1 1/2 tsp tamari
  • 1 1/2 tsp maple syrup
  • 1 tbsp sesame oil or olive oil
Instructions
  1. In a pot add brown rice and water. Bring to a boil, then reduce heat to simmer and cook rice for 30 minutes, or until cooked. Remove from heat and fluff rice with a wooden spoon. Then, cover the pot with dish towel and secure with lid until ready to serve. (The dish towel will help to keep the rice fluffy).
  2. Using a melon baller, scoop out watermelon into round balls. Or, cut watermelon into bite-sized cubes. Add to a large mixing bowl. Chop peaches, tomato and avocado into small bite sized pieces and add to bowl. Finely chop onion and fresh mint and add to bowl. Gently stir ingredients in mixing bowl to combine.
  3. In a jar, add the juice of two lemons, freshly grated ginger, tamari, maple syrup and sesame oil. Seal with lid and shake to combine. Drizzle watermelon poke mix with dressing to lightly coat, reserving the rest for serving. When ready scoop rice into bowls and top with watermelon poke mix. Drizzle with remaining Citrus Tamari Dressing and serve.

Approvals
 

 
Allergies

VEGAN – VEGETARIAN – WHEAT-FREE – GLUTEN-FREE – DAIRY-FREE – SOY-FREE

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