Vegan Poke Bowl (with Watermelon)

Have you heard of a poke bowl? This Hawaiian specialty is now cropping up in grocery stores, food trucks and restaurants throughout the world. It’s like a deconstructed sushi bowl, usually made with raw salmon or tuna served on a bed of rice with veggies and toppings.

You can make your own at home and skip the fish by chopping up watermelon. It’s a great opportunity to get creative with the toppings you enjoy best. You can add rice or quinoa to the bottom of the bowl or keep it Reboot-friendly with fruit and veggies.


  • 3-4 cups watermelon, chopped
  • 1 cucumber, thinly sliced
  • ½ ripe avocado, pitted and diced
  • 2 tablespoons pickled ginger
  • ¼ cup green scallions, chopped
  • ¼ cup macadamia nuts or cashews (or your favorite nut or seed)
  • 1 handful of microgreens or sprouts
  • 1 handful of cilantro, roughly chopped
  • toasted sesame seeds, to taste

Poke Bowl Dressing

  • 1 tablespoon tamari (or soy sauce)
  • 2 garlic cloves, minced
  • 2 teaspoons lime juice
  • 1 tablespoon coconut sugar
  • ½ teaspoon sesame oil



  1. Make the dressing by whisking together all the Poke Bowl Dressing ingredients and set aside.
  2. Arrange watermelon, cucumber, avocado and ginger in bowls. Add scallions, nuts and greens or sprouts.
  3. Drizzle with dressing, then top with cilantro and sesame seeds. Enjoy!

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4