Watermelon Poke Bowl

2:20 h

Poke bowls have been taking the food world by storm, and now you can enjoy a refreshing and delicious poke bowl, BOSH! style. This super healthy, super tasty recipe contains an explosion of flavours and is actually fun to make!

Start cooking ➞




For the watermelon

<item-todo-done>3 tbsp tamari<item-todo-done><item-todo-done>1 tsp brown rice miso paste<item-todo-done><item-todo-done>1 tbsp toasted sesame oil<item-todo-done><item-todo-done>1 tbsp brown rice vinegar<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done>1 tbsp ginger<item-todo-done><item-todo-done>1 tsp garlic paste<item-todo-done><item-todo-done>1 lime<item-todo-done><item-todo-done> salt to taste<item-todo-done><item-todo-done>½ large watermelon<item-todo-done>

For the poke bowl

<item-todo-done>2 tbsp pickled stem ginger<item-todo-done><item-todo-done>100g edamame beans<item-todo-done><item-todo-done>3 spring onions<item-todo-done><item-todo-done>½ cucumber<item-todo-done><item-todo-done>1 mango<item-todo-done><item-todo-done> chilli flakes<item-todo-done>

For the rice

<item-todo-done>1 tbsp olive oil<item-todo-done><item-todo-done>1 tsp sugar<item-todo-done><item-todo-done>1 tbsp plant-based butter<item-todo-done><item-todo-done>70g Jasmine rice<item-todo-done><item-todo-done>160ml water<item-todo-done><item-todo-done>1 lime<item-todo-done>

To serve

<item-todo-done>2 tsp sesame seeds<item-todo-done><item-todo-done>2 tbsp crispy onions<item-todo-done><item-todo-done>2 tbsp Sriracha mayo<item-todo-done><item-todo-done>2 tbsp black sesame seeds<item-todo-done>

Before you start

Frying pan l Medium saucepan

Marinate the watermelon

  • Peel and cut the watermelon into 1cm cubes
  • Place the tamari, miso paste, sesame oil, brown rice vinegar, the juice of 1 lime, maple syrup, ginger and garlic paste into a bowl and stir well until everything combines
  • Add the watermelon chunks and mix until they are all coated in the liquid
  • Cover and refrigerate for at least 2 hours (the longer the better)

Cook the rice

  • Place a pan over a medium heat and add the vegan butter
  • Once melted, add a tablespoon of olive oil and the rice, mix well and toast for a couple of seconds before pouring in the water and adding the sugar
  • Bring the rice and the water to the boil
  • Once boiling, turn the heat down to a low simmer and cook for 12 minutes, or until all of the water is absorbed by the rice
  • Check the rice is cooked and add more water if needed then leave the rice to rest for 10 minutes to cool slightly before mixing through the juice of a lime

Prepare the ingredients

  • Thinly slice the spring onions
  • Cut the mango and cucumber into small chunks
  • Cut the avocado in half, remove the stone and carefully slice it to make a fan shape
  • Place one mould of rice into 2 bowls
  • Working your way around the edge, add a mound of cubed mango, cucumber, spring onion, avocado, edamame beans and ginger, leaving a final space for the watermelon

Time to serve

  • Drain the watermelon from the liquid and add a mound to each bowl
  • Use the liquid to drizzle over the rice and other elements of the dish
  • Finally top the whole thing with a sprinkle of sesame seeds, crispy onions, chilli flakes and a good drizzle of sriracha mayo
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