Poke Bowl Recipe | FoodByMaria Recipes

Vegan Appetizers

Watermelon Poke Bowl Recipe

Last Updated:
Poke bowl recipe on a plate

Prep

15 minutes

Cook

5 minutes

Yield

8

This poke bowl recipe swaps out seafood with watermelon in a refreshing recipe that is perfect for summer.

This poke bowl recipe has a unique spin that you likely weren’t expecting – watermelon! To make a vegetarian-friendly poke bowl, I’ve taken watermelon and put it into an unexpected savory form that replaces the need for tuna or salmon in this delicious poke bowl recipe.

Poke bowl recipe on a plate

Why you’ll love this poke bowl recipe:

  • Quick: This recipe will only take you 20-minutes to whip up
  • Delicious: This poke bowl recipe is unexpected but delicious, it is a great way to make a fulfilling poke bowl without the need for seafood
  • Versatile: Put this in a bowl with sushi rice, veggies, crumbled seaweed snacks, or whatever you like in your poke bowls
Ingredients for poke bowl recipe

Ingredient Notes:

Watermelon: Okay, it’s no secret that the key ingredient here is watermelon. Watermelon is such a delicious summer snack and good for helping you keep hydrated on a hot summer day, but on top of that it also is:

  • Packed with nutrients
  • Has properties that can have anticancer effects, and improve heart health
  • Can help reduce inflammation
  • Works towards prevent macular degeneration
  • Can relieve muscle soreness (through hydrating you)
  • Great for your skin
Bowl of watermelon on counter

How to make this poke bowl recipe:

  1. Prepare the watermelon and add it to a large bowl.
  2. In a small bowl, combine the tamari, rice wine vinegar, spicy sesame oil, maple syrup, lime juice and zest, grated ginger, and all of the spices. Whisk to combine.
  3. Pour the marinade over top of the diced watermelon and mix to combine.
  4. Allow the watermelon to marinate in the sauce for at least 30 minutes prior to enjoying, it for the best flavor!
  5. To make the aioli, combine the mayonnaise and black garlic hot sauce in a small bowl.
  6. Whisk to combine.
  7. To make the crispy wontons, place a large pan over medium-high heat and add enough avocado oil to cover the bottom.
  8. Add 3 – 4 wonton wrappers at a time and fry until they crisp up and become golden. Make sure to flip halfway through frying and use tongs.
  9. Repeat these steps for the remainder of the wonton wrappers, adding more avocado oil if need be.
  10. To serve the watermelon poke as individual appetizers, add a swipe of black garlic aioli to a plate and place one crispy wonton wrapper on top. Add a spoonful of the watermelon poke and garnish with sesame seeds.
  11. To serve the watermelon poke family style, transfer everything into serving dishes/platters, top the poke off with sesame seeds, and enjoy this incredible dish with your guests!

Expert Tips & FAQ:

Can I make watermelon poke in advance? If your schedule is tight, you can prepare this dish up to 36 hours in advance! The longer the watermelon marinates, the more robust and awesome the flavor with be! 

Wonton Wrappers: Swap the wonton wrappers for rice paper wraps if you wish. This is a great gluten-free option! 

How can I make this spicier? Use any hot sauce you wish in the aioli OR just add some of your favorite spices.

Storage: Store the poke in the fridge for 4 – 5 days in an airtight container in the fridge. 

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Watermelon Poke Bowl Recipe

5 from 1 vote
This poke bowl recipe swaps out seafood with watermelon in a refreshing recipe that is perfect for summer.
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course 30 minute meals, Appetizers
Cuisine Dariy-Free, Vegetarian
Servings 8
Calories 258 kcal

Ingredients
  

For the Poke,

  • ½ watermelon diced
  • 3 tbsp. tamari or soy sauce
  • 3 tbsp. rice wine vinegar
  • 2 tbsp. spicy sesame oil
  • 1 ½ tbsp. maple syrup
  • 2 limes juice and zest
  • 1 large knob of ginger grated
  • 1 tbsp. minced onion
  • 1 ½ tsp. salt
  • 1 tsp. garlic powder
  • 1 tsp. chipotle or chili seasoning
  • ½ tsp. cracked black pepper
  • ½ tsp. chili flakes
  • Sesame seeds to garnish

For the Aioli,

  • ¼ cup regular or vegan mayonnaise
  • 2 – 3 tsp. black garlic hot sauce

For the Crispy Wontons,

  • 18 – 20 wonton wrappers
  • Avocado oil

Instructions
 

Instructions

  • Prepare the watermelon and add it to a large bowl.
  • In a small bowl, combine the tamari, rice wine vinegar, spicy sesame oil, maple syrup, lime juice and zest, grated ginger, and all of the spices. Whisk to combine.
  • Pour the marinade over top of the diced watermelon and mix to combine.
  • Allow the watermelon to marinate in the sauce for at least 30 minutes prior to enjoying, it for the best flavor!
  • To make the aioli, combine the mayonnaise and black garlic hot sauce in a small bowl.
  • Whisk to combine.
  • To make the crispy wontons, place a large pan over medium-high heat and add enough avocado oil to cover the bottom.
  • Add 3 – 4 wonton wrappers at a time and fry until they crisp up and become golden. Make sure to flip halfway through frying and use tongs.
  • Repeat these steps for the remainder of the wonton wrappers, adding more avocado oil if need be.
  • To serve the watermelon poke as individual appetizers, add a swipe of black garlic aioli to a plate and place one crispy wonton wrapper on top. Add a spoonful of the watermelon poke and garnish with sesame seeds.
  • To serve the watermelon poke family style, transfer everything into serving dishes/platters, top the poke off with sesame seeds, and enjoy this incredible dish with your guests!

Video

Notes

Notes 
If your schedule is tight, you can prepare this dish up to 36 hours in advance! The longer the watermelon marinates, the more robust and awesome the flavor with be! 
Swap the wonton wrappers for rice paper wraps if you wish. This is a great gluten-free option!  
Use any hot sauce you wish in the aioli OR just add some of your favorite spices. 
Feel free to add any other ingredients you wish! Customize it!! SO DELICIOUS! 
Store the poke in the fridge for 4 – 5 days in an airtight container in the fridge. 

Nutrition

Serving: 1 | Calories: 258kcal | Carbohydrates: 68.8g | Protein: 14.5g | Fat: 21.1g | Saturated Fat: 2.9g | Polyunsaturated Fat: 9.4g | Monounsaturated Fat: 7g | Cholesterol: 7.7mg | Sodium: 1381.3mg | Fiber: 5.2g | Sugar: 5.9g
Review This Recipe Let us know how it was!
Raquel Vigueras

5 stars
I CANNOT WAIT TO MAKE THIS!

Maria Koutsogiannis

YOURE GOING TO LOVE THIS

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