Greg DuPree
Active Time
20 Mins
Total Time
50 Mins
Yield
Serves 4

All the flavors, textures, and vibrant colors of a traditional poke bowl, but with cubed watermelon instead of raw fish.

Recipe Is:

How to Make It

Step 1

Bring a large pot of water to a boil over medium-high. Add edamame, and cook until tender and bright green, about 2 minutes. Using a slotted spoon, transfer edamame to a bowl of ice water for 5 minutes. Return water to a boil. Add rice; cook, uncovered, stirring occasionally, until tender, 22 to 26 minutes. Drain rice, and cool about 10 minutes.

Step 2

Meanwhile, whisk together soy sauce, vinegar, lime juice, sesame oil, and sugar in a large bowl. Add watermelon; toss to coat. Let stand for 5 minutes.

Step 3

Divide rice evenly among 4 bowls (about 3/4 cup each). Evenly divide edamame, cucumber, carrots, avocado, and ginger among bowls. Using a slotted spoon, transfer watermelon to bowls. Drizzle servings with remaining dressing. Sprinkle with sesame seeds; serve with lime wedges.

Also appeared in: Health, July, 2020

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