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Food

Watermelon Poke Bowl with Spicy Sriracha Dressing

Serves 2 | Makes about 1/2 cup dressing

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Watermelon Poke Bowl with Spicy Sriracha Dressing
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.

Ingredients

Spicy Sriracha Dressing
  • 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
Watermelon Poke Bowl
  • 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:

  • calories 792
  • protein 29g
  • fat 37g
  • carbs 98g
    • sugar 20g
    • fiber 20g
  • sodium 496mg

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.

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