Watermelon Poke

This vegan take on a local favorite has an unexpected summer twist! Adapted from Gaz Oakley’s original recipe.

Yield: 
6-8 Servings

Updated: Wed, 05/22/2019 - 9:12am

Ingredients: 

Poke

  • Half of a medium watermelon, cubed

Marinade

  • 2 Teaspoons tahini
  • 6 Tablespoons coconut aminos
  • 2 Tablespoons rice vinegar
  • Juice of half a lime
  • 1 Teaspoon sriracha (optional for spicy poke)
  • 1 clove garlic (whole)
  • 1 inch thumb of ginger (whole)
  • 3 Teaspoons sesame oil
  • 2 Teaspoons sea salt
Instructions: 
  1. Preheat oven to 375 degrees F.
  2. Add cubed watermelon to a baking sheet lined with parchment paper.
  3. Add marinade ingredients to a blender and blend until completely smooth.
  4. Pour half of the marinade over the watermelon and toss to coat.
  5. Bake the watermelon for 45 minutes, stirring occasionally.
  6. Add cooked watermelon and remaining marinade to a mixing bowl and toss to coat.
  7. Place in the fridge to marinade for at least a day.
  8. Serve over rice and enjoy!

* To make a poke bowl, add over a bed of rice with avocado slices, edamame, nori sheets, scallions or your favorite toppings!