Sweet Summer Poke Bowl

Posted: May 25

Time: 2 hours 25 minutes

Yield: 4 servings

recipe image

Thanks to watermelon salad, the versatile fruit has already proven itself as a scintillating, savory side. But the Sweet Summer Poke Bowl shows off more than just the savory side of the classic summer melon: it shows off how those sweet and savory notes can work together to make something even more amazing. The watermelon is marinated in a tangy, salty, and spicy sauce that brings out the fruit's multiple flavor dimensions. Served atop white rice and alongside crunchy radishes, creamy avocados, and hearty edamame, the Sweet Summer Poke Bowl is a healthy lunch or dinner that feels indulgent. It really does bring the sweetness of the season to the table!


• 1 lime, zested and juiced • 1/3 cup soy sauce • 1/4 cup rice vinegar • 1 tablespoon fresh ginger, grated • 1 tablespoon honey • 1/4 cup vegetable or canola oil • 6 cups watermelon, cut into 1/2-3/4-inch cubes • 1/2 cup vegan or regular mayonnaise, optional • 4 cups short-grain white rice, cooked and hot • 2 1/2 cups cucumber, chopped • 1 3/4 cups radishes, sliced • 1 cup edamame, cooked, shelled, and hot • 2 avocados, halved and sliced • green onions, thinly sliced, to taste • black or white sesame seeds, optional, to taste


Step 1

In a medium bowl, whisk together the lime zest, lime juice, soy sauce, rice vinegar, ginger, and honey. While whisking, slowly pour in the vegetable oil, whisking until emulsified.

Step 2

Add the watermelon and gently stir to coat.

Step 3

Refrigerate for at least 2 hours and up to overnight.

Step 4

Using a slotted spoon, transfer the watermelon from the marinade.

Step 5

Stir 2 tablespoons of the leftover marinade into the mayonnaise to make an optional sauce.

Step 6

Divide the rice among four bowls.

Step 7

Top the rice with marinated watermelon, cucumber, radishes, edamame, and avocados.

Step 8

Drizzle with the mayonnaise sauce.

Step 9

Garnish with green onions and sesame seeds.

Step 10


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