Watermelon Poke Bowls
Watermelon Poke Bowls is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 483 calories, 10g of protein, and 30g of fat. This recipe serves 2. For $3.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. This recipe from Love & Lemons requires microgreens, sesame oil, cucumber, and sugar. 116 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. If you like this recipe, you might also like recipes such as Vegan Poke Bowls, Sesame-and-Soy Watermelon Poké, and Salmon-Avocado Poke Bowls.
Servings: 2
Ingredients:
½ ripe avocado, pitted and diced
1 tablespoon cane sugar or agave
1 small cucumber, thinly sliced
2 garlic cloves, minced
2 teaspoons lime juice
¼ cup macadamia nuts
Handful of microgreens, optional
1 sheet nori
2 tablespoons pickled ginger
2 teaspoons rice vinegar
¼ cup chopped scallions
¼ teaspoon sea salt
½ teaspoon sesame oil
Furikake (recipe below) or toasted sesame seeds
2 tablespoons sesame seeds
¼ teaspoon sugar
1 tablespoon tamari
1 small jalapeño or thai chile, diced
5 cups cubed watermelon
Equipment:
food processor
bowl
Cooking instruction summary:
Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until its darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeo, avocado and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.
Step by step:
1. Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until its darkened and crispy.
2. Cut into small pieces.
3. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeo, avocado and microgreens, if using.
4. Pour on more dressing (as much as you like) and gently toss.
5. Serve with furikake sprinkled on top.
Nutrition Information:
covered percent of daily need
