Watermelon is a delicious and refreshing fruit that’s also good for you.
For the watermelon poke
- 2 cups watermelon, cut into 1-inch cubes
- 3 Tbsp. soy sauce or Tamari ( gluten free)
- 2 Tbsp. sesame oil
- 1 Tbsp. sesame seeds
- 4 scallions, finely chopped (pale green part only)
- ¼ tsp. agave nectar
- ½ tsp. rice vinegar
- Pickled ginger
- Sliced fresh jalapeño
- Crushed red pepper
- Toasted peanuts or cashews
- Red Cabbage
- Sliced green onion
- Wasabi mayo (2 Tbsp. vegan mayo + ¼ tsp. wasabi)
- Lime zest
For the bowl
- 1 cup cooked riced cauliflower or brown rice
- 1 English cucumber, julienned
- 1 medium carrot, julienned
- 1 avocado, thinly sliced
- shelled edamame, cooked and cooled
Cilantro lime crema
- 1 cup raw cashews, soaked. (4 hours or preferably overnight) You can speed this up by pouring bowling water over cashews instead of soaking overnight
- 1/2 cup water
- Juice of 1 fresh lime , roughly 1/4 cup
- 1/4 cup cilantro
- 1/4 tsp onion powder
- 1/2 tsp salt
- 1/2 seeded jalapeño
- Blend all ingredients in a high-speed blender or food processor for about 1-2 minutes until creamy and smooth. Adjust lime and cilantro to taste.
- Will hold in fridge up to 5 days
- Place the cubed watermelon in a large Ziploc bag.
- In a small bowl whisk together the soy sauce, sesame oil, sesame seeds, scallions, agave, and rice vinegar.
- Taste and adjust your flavors as needed, pour the marinade over the watermelon in the bag.
- Massage the bag around to coat the watermelon and set in the fridge to chill for at least four hours, preferably overnight.
- Once the watermelon is ready to serve, add a half-cup of riced cauliflower/brown rice to the bottom of two bowls.
- Remove the watermelon pieces from the marinade with a slotted spoon and divide between the bowls.
- Garnish with sliced cucumber, shredded carrot, avocado, and your desired toppings.
- Drizzle with Cilantro Lime Crema. You can also pour some of the marinating liquid atop the bowls for extra flavor.