Serves 2 | Makes about 1/2 cup 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.
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.
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.
This recipe is part of the Bowled over collection.
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