Poke-Inspired Bowls
This vegan version of poke is full of flavor and made with watermelon instead of fish. Served over Lotus Foods' precooked Organic Brown Jasmine Rice from their exciting new range of Heat & Eat Rice Pouches, creating a scrumptious meal that’s perfect for Spring and Summer!
Ingredients
Watermelon Poke
- 2¾ cups watermelon cubed
- 1 green onion chopped
- 1 tbsp sesame oil
- 2 tbsp soy sauce *I prefer low sodium
- ¼ tsp red pepper flakes
- 1 tsp sesame seeds
- 2 tsp rice wine vinegar
Sriracha Mayo
- 2 tbsp vegan mayonnaise
- 1 tbsp sriracha
Other
- 1 Lotus Foods Organic Brown Jasmine Heat & Eat Rice Pouch
- ½ sheet seaweed cut into small pieces
- 1 avocado cut into small pieces
- 2 mini cucumbers made into ribbons or cubed
- ½ cup shelled edamame thawed
- 2 small radishes thinly sliced
- 1 chili pepper Fresno jalapeño, thinly sliced
- 1 tsp sesame seeds for garnish divided
Instructions
- Combine the ingredients for the watermelon poke in a storage container. Mix to coat everything well and marinate for at least 3 hours, overnight is preferable. Every so often shake the container to move the watermelon pieces around.
- When ready to eat, prepare the sriracha mayo by mixing the ingredients together in a small bowl.
- Prepare Lotus Foods Organic Brown Jasmine Rice Heat and Eat Rice Pouch according to package directions.
- To assemble the bowls, divide the prepared rice and watermelon poke between 2 large bowls. Add the remaining ingredients (seaweed, avocado, cucumber, edamame, radishes, and chili pepper), divided evenly between the bowls. Top with sesame seeds, drizzle with sriracha mayo, and enjoy.
Tried this recipe?Let us know how it was!