Watermelon, avocado and quinoa "Poke bowl"
Poke-what? The poke bowl is a savoury dish originally from Hawaii which consists of a variety of fresh and healthy ingredients served together in the same bowl, many of which are common ingredients in sushi, like rice and fresh fish. We felt inspired by the summery feel of this dish and were driven to create a vegan version - but what to use instead of fish? Watermelon is one of our favourite fruits, and is as delicious in a salad as it is on it's own. It really becomes the star of this dish because of the flavour from being lightly marinated in rice vinegar, sesame oil and soy sauce. While it may not taste like fish, it's a tasty centrepiece to your own homemade poke bowl. To make it even healthier, we've replaced white rice with quinoa, but feel free to use whatever grain you have on hand!
- 1 cup PRANA organic white quinoa (or brown rice or the grain of your choice)
- 1/3 cup rice vinegar
- 2 tbsp toasted sesame oil
- 2 tbsp soy sauce
- Juice of 1 lime
- 2 green onions, chopped
- 1/2 cup cilantro, chopped
- 1/2 tbsp maple syrup
- Sea salt
- 4 cups cubed watermelon
- 1 small cucumber
- 2 ripe avocados
- 1 mango
- 1/2 cup edamame, shelled
- 1 tbsp PRANA organic whole sesame seeds
- Put the quinoa in a saucepain with two cups of water and bring to boil. Cover, reduce heat to low and let simmer for 15 minutes. Turn off the burner and let sit with the cover still on.
- In a mason jar, mix all of the ingredients for the sauce together (rice vinegar, sesame oil, and lime juice) and shake vigorously.
- Put the watermelon cubes in a large bowl and add half the dressing. Toss with the chopped cilantro and green onion.
- Let marinate while you prepare the rest of the recipe.
- Cut the cucumber into slices and the avocado and mango into cubes. Thaw the edamame in boiling water if needed.
- Place a scoop of the quinoa in each bowl, and garnish with the vegetables. Top with the marinated watermelon and drizzle with the rest of the sauce. Sprinkle with sesame seeds and serve.