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Watermelon Poke Bowls
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Watermelon Poke Bowls with Tamari Dressing

Enjoy this poke bowl in the summertime. It's fresh and clean, made with watermelon, cucumber and peaches. Drizzled with a tamari dressing and sprinkled with fresh herbs.
Category Main Dish, Salad, Side Dish
Cuisine gluten-free, raw, vegan
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Hannah Sunderani


  • 1/2 cups brown rice uncooked
  • 3 cups water
  • 1 lb watermelon
  • 2 peaches
  • 1 heirloom tomato yellow or red
  • 1 avocado
  • 2 green onion finely chopped
  • 1/4 cup fresh mint finely chopped

Citrus Tamari Dressing:

  • 2 lemons juiced
  • 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


  • In a pot add brown rice and water. Bring to a boil, then reduce heat to simmer and cook rice for 30 minutes, or as instructed on package. Remove from heat and fluff 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).
  • Using a melon baller, scoop watermelon into round balls. (Or, cut into bite-sized cubes). Add to a large mixing bowl. Chop peaches, tomato and avocado into bite-sized pieces and add to bowl. Finely chop onion and fresh mint and add to bowl. Gently mix ingredients with hands to combine.
  • In a bowl add the juice of two lemons, freshly grated ginger, tamari, maple syrup and sesame oil. Whisk to combine. Drizzle watermelon poke mix with enough dressing to lightly coat, reserving the rest for serving. Scoop rice into bowls and top with watermelon poke. Drizzle with remaining Citrus Tamari Dressing.


Nutrition information is a rough estimate.


Calories: 280kcal | Carbohydrates: 44g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Sodium: 145mg | Potassium: 686mg | Fiber: 7g | Sugar: 14g | Vitamin A: 1276IU | Vitamin C: 52mg | Calcium: 59mg | Iron: 2mg