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Super Simple Watermelon Poke Bowl

Super Simple Watermelon Poke Bowl

Ingredients

Scale

Watermelon Poke

  • 1 small seedless watermelon (about 3 lbs), peel removed and cut into 1/2″ squares
  • Zest of 1 lemon
  • 1” piece of fresh ginger, chopped
  • 1 tablespoon maple syrup
  • 1 teaspoon red chili flakes
  • 3/4 teaspoon sea salt
  • 1 tablespoon fresh lemon juice
  • 1/4 cup rice vinegar
  • 1/3 cup tamari or soy sauce
  • 2 tablespoons olive oil
  • 2 tablespoons toasted sesame oil

Marinated Zucchini

  • 1 zucchini, sliced thin with a vegetable peeler
  • 1 teaspoon olive oil
  • 1 tablespoon lemon juice
  • Sea salt and pepper, to taste

Garnishes

  • 1 avocado, pitted and cut into cubes
  • 1 tablespoon toasted sesame seeds
  • 2 green onions, sliced thin

Instructions

In a food processor or blender, combine the lemon zest, ginger, maple syrup, red chili flakes, and sea salt. Process or blend until smooth. Add the rice vinegar, lemon juice, tamari or soy sauce, olive oil, and sesame oil. Process until well combined.

Transfer to a large bowl and add the watermelon. Cover and place in the refrigerator overnight.

When ready to eat, slice the zucchini very thin with a veggie peeler. Place the slices in a colander, sprinkle with sea salt and let stand in the sink for 15 minutes. Rinse the zucchini and place in a shallow bowl. Sprinkle with olive oil, lemon juice, sea salt and pepper. Let marinate while you peel and slice the avocado and toast the sesame seeds.

Assemble the watermelon cubes, the zucchini and avocado slices in bowls and top with toasted sesame seeds and green onion.

Notes

Recipe adapted from 101 Cookbooks.

Keywords: poke, poke bowl, watermelon, raw

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