Poke bowls are the perfect, quick warm weather meal, and watermelon makes the best plant based replacement for ahi tuna. I’m embarrassed to say, that the first time I had a poke bowl was at a crummy quick service place in the Montreal airport, but it was such an awesome, healthy lunch that I decided to recreate it. Best of all, it’s vegan, gluten free, oil free, and refined sugar free! This is how we made it:
1 cup sushi rice (or use brown rice and cook according to package instructions)
4 tbsp rice vinegar, divided
1 ½ cups watermelon, cut into cubes
1 cup fresh or frozen (thawed) edamame
1 carrot, grated
1 cucumber, coarsely chopped
1 avocado, sliced
2 tbsp Bragg’s Liquid Aminos
2 tbsp water
Pinch red pepper flakes
Sesame seeds to serve
Rinse the rice until the water runs clear, and then add the rice and 1 ½ cups water to a small saucepan. Bring to a boil, reduce the heat to a simmer, cover, and cook for 20 minutes. Remove from heat, leave covered for 10 minutes, and then stir in 2 tbsp of rice vinegar.
In the meantime, mix up 2 tbsp Bragg’s, 2 tbsp rice vinegar, 2 tbsp water, juice from the lime, and red pepper flakes.
Place all of the veggies and watermelon in a bowl, and top with the rice vinegar mix. Stir it up, and let it sit and marinate for at least 10 minutes.
To serve, add the rice to a bowl, and top with your marinated veggies. Top with some sesame seeds.