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Watermelon Poke Bowl with Spicy Sriracha Dressing

Serves 2 | Makes about 1/2 cup dressing


    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.


    Watermelon Poke Bowl with Spicy Sriracha Dressing


    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


    Per serving:

    • calories792
    • protein29g
    • fat37g
    • carbs98g
      • sugar20g
      • fiber20g
    • sodium496mg



    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.


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    This recipe is part of the Bowled over collection.



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