Watermelon Poke Bowls
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.
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
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
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.