Watermelon “Ahi” Poke Bowl
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.