Watermelon Poke Bowl (Edit recipe)

Bridgette.eats.plants

40 recipes
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73 followers

This was inspired by a classic poke bowl but skips the fish and leans into juicy summer vibes with cubed watermelon as the star. Paired with edamame for plant-based protein, creamy avocado for those healthy fats, and a miso-ginger dressing that pulls it all together in under 15 minutes, this is what I’m eating when it’s too hot to cook.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

14

Serves: 1

Ingredients

2 cups Watermelon, cubed
.5 whole Cucumber, diced
1 whole Avocado, diced
.5 cup Edamame (Soybeans)
2 Tbsp Green Onion (Scallion), sliced
2 Tbsp Nori Seaweed, cut into thin strips

Dressing

1 Tbsp White Miso Paste
1 Tbsp Rice Vinegar
1 Tbsp Wheat-Free Tamari, or soy sauce
1 tsp Sesame Oil
1 tsp Pure Maple Syrup
1 tsp Ginger Root, grated
1 - 2 tsp Lime Juice

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Whisk together all dressing ingredients in a small bowl until smooth. Thin with a splash of water if needed.
In a large bowl, combine watermelon, edamame, cucumber, avocado, green onions, and nori.
Pour the miso dressing over the bowl and toss gently to coat.
Serve as-is or over a bed of rice or fresh greens.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	460
Fat:	16 g
Carbohydrates:	54 g
Protein:	20 g
Cholesterol:	37 g
Sodium:	1851 mg
Fiber:	15 g
Sugars:	30 g
Sugar Alcohol:	0 g
Calculated for total recipe.