Sapana Chandra
Poke is a raw-fish salad in Hawaiian cuisine. When poke bowls started popping up in restaurants everywhere, I felt a little left out because, while I don’t eat fish, I admire how beautiful these bowls look. I decided I would celebrate a juicy summertime staple by making my own poke bowl featuring watermelon as a substitute for the fish. Here is my simple yet satisfying take, which will cool and refresh on a hot day.
Watermelon Poke Bowl with Spicy Sriracha Dressing
Ingredients
- 1/4 cup raw cashews, soaked in water for 30 minutes
- 1/4 cup water
- 1 Tbsp freshly squeezed lemon juice
- 1 Tbsp sriracha
- 1 Tbsp tamari
- 1 Tbsp toasted sesame oil
- Pinch of sea salt
- Pinch of freshly ground black pepper
- 2 cups cooked brown or white rice
- 3 cups diced watermelon
- 1 cup shelled edamame
- 1/2 cup sliced radish
- 1/2 cup julienned carrot
- 1/2 cup diced cucumber
- 1/4 cup finely diced red onion
- 1 medium avocado, diced
- 2 Tbsp toasted sesame seeds
- 1/4 to 1/2 cup Spicy Sriracha Dressing
Nutrition
Per serving:
- calories792
- protein29g
- fat37g
- carbs98g
- sugar20g
- fiber20g
- sodium496mg
Directions
01
Make the dressing: Rinse and drain cashews. In blender, combine cashews, water, lemon juice, sriracha, tamari, sesame oil, salt and pepper. Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down sides as needed. Taste and adjust seasoning, if desired.
02
Make the bowls: Assemble each bowl with half of rice, watermelon, edamame, radish, carrot, cucumber, onion and avocado in each. Sprinkle with toasted sesame seeds and drizzle with dressing.
