Watermelon Poke Bowls
Print Recipe
When it’s hot outside, our typical lunch staples just aren’t gonna cut it (we’re looking at you, tomato-and-mozz panini). We want something cool and crunchy, and bonus points if it’s photogenic. Presenting watermelon poke bowls. It’s a (fish-free) summer lunch that also happens to be drop-dead gorgeous.
Ingredients
Dressing
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
1 tablespoon peanut oil
1 tablespoon sesame oil
1 tablespoon minced ginger
Juice of 1 lime
1 teaspoon sriracha (or more to taste)
1 tablespoon sesame seeds
Bowls
6 cups cubed watermelon
1 bunch scallions, thinly sliced
½ European cucumber, halved and thinly sliced
1 avocado, thinly sliced
¼ cup pickled ginger
½ cup peanuts
1 cup microgreens or sprouts
2 tablespoons sesame seeds
Directions
1. Make the Dressing: In a small bowl, whisk the soy sauce with the rice vinegar to combine. Gradually add the peanut oil and sesame oil, whisking well to combine. Stir in the ginger, lime juice, sriracha and sesame seeds.
2. Build the Bowls: Divide the watermelon, scallions, cucumber, avocado, and ginger among four bowls. Garnish each with 2 tablespoons peanuts, ¼ cup microgreens or sprouts and ½ tablespoon sesame seeds.
3. Pour the dressing into the bowls. Serve immediately.
Dressing
85 calories
8g fat
3g carbs
1g protein
0g sugars
Bowls
301 calories
19g fat
30g carbs
9g protein
17g sugars
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Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.