Watermelon-Sesame Poke Bowls

Jamie Vespa
Updated
With marinated and seared watermelon, fresh veggies, black rice and more, this fish-free riff on the popular Hawaiian dish is flavor-pack...

Yields: Serves 4

Active time: 20 minutes

Total time: 3 hours 30 minutes

Ingredients

  • 2 tablespoons toasted sesame oil

  • 2 tablespoons rice vinegar

  • 2 tablespoons lime juice

  • 1 teaspoon lime zest

  • 1 tablespoon light agave syrup

  • 1 tablespoon reduced-sodium tamari or soy sauce

  • 1 tablespoon cashew butter or peanut butter

  • 2 teaspoon freshly grated ginger

  • 4 cups cubed seedless watermelon, rind removed

  • 1 cup dry black rice

  • 1 medium avocado, cubed

  • 1/4 cup thinly sliced green onion

  • Optional toppings: fresh basil or cilantro, cucumber (thinly sliced), serrano chile (thinly sliced), toasted sesame seeds

Nutrition

calories 372

fat 14g

satfat 1g

monofat 4g

protein 8g

Carbohydrates 55g

fiber 6g

sugars 14g

Est. Added Sugars 3g

sodium 310mg

Directions

  1. In a large bowl, combine ingredients for marinade: sesame oil, rice vinegar, lime juice + zest, agave, tamari, cashew butter, and ginger. Mix well. Pour marinade into a large resealable plastic bag. Add watermelon chunks; seal bag, and chill for 2 hours.

  2. Heat a large nonstick skillet over medium. Remove watermelon from marinade; set marinade aside. Cook watermelon, stirring often, 4 to 5 minutes. Add reserved marinade; cook 2 to 3 minutes, until slightly thickened. Transfer watermelon mixture to a bowl and chill for at least 30 minutes.

  3. Prepare rice according to package instructions. Divide cooked rice evenly into each of 4 bowls. Top evenly with watermelon, avocado, green onion, and other optional toppings, if desired. Top each bowl with 1 to 2 tablespoons of sauce.