Vegan Poke Bowl

As seen on

Love & Lemons

Total Time

30 mins

Prep Time

30 mins

Rating

(7)

Ingredients

2-4 servings

1 tablespoon tamari
2 garlic cloves, minced
2 teaspoons lime juice
2 teaspoons rice vinegar
1 tablespoon cane sugar or agave
½ teaspoon sesame oil
5 cups cubed watermelon
¼ cup chopped scallions
1 small cucumber, thinly sliced
¼ cup macadamia nuts
2 tablespoons pickled ginger
1 small jalapeño or thai chile, diced
½ ripe avocado, pitted and diced
Furikake (recipe below) or toasted sesame seeds
Handful of microgreens, optional
1 sheet nori
2 tablespoons sesame seeds
¼ teaspoon sea salt
¼ teaspoon sugar

Beginner Dinner Healthy Quick and Easy ...

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Preparation

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Step 1

Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until it’s darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt, and sugar. Pulse until everything is well chopped up.

Step 2

Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar, and sesame oil.

Step 3

Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeño, avocado, and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.

Chef’s notes

You can serve this in individual bowls, as pictured, or toss everything together in one large bowl.

Use leftover furikake topping on rice bowls with grilled or roasted vegetables.

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Skill Level

other

Vegan Poke Bowl

Ingredients

Preparation

Step 1

Step 2

Step 3

Chef’s notes

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