Why is there watermelon in a vegan poke bowl?

Marinated watermelon is the classic plant-based stand-in for raw tuna. Cut into 1 cm cubes and soaked in rice vinegar, soy sauce, sesame oil and crumbled nori, the watermelon takes on a savoury, briny, umami flavour and a soft, sashimi-like bite. Its deep red colour even mimics ahi tuna, so the bowl looks and tastes like the real thing without any fish.

Can I make the watermelon tuna ahead of time?

Yes – it actually improves with time. Let the cubes marinate at least 30 minutes, but overnight in the fridge gives the deepest flavour. Stored in an airtight container, the marinated watermelon keeps well for 2 to 3 days, so it is ideal to prep in advance.

Is this poke bowl good for meal prep?

It is, as long as you store the parts separately. Keep the rice, crispy tempeh, watermelon tuna, fresh vegetables and dressing in their own containers in the fridge and assemble just before eating. Poke bowls don't freeze well because they rely on fresh produce, so build them within 2 to 3 days for the best texture.

What can I use instead of tempeh?

If you can't find tempeh, pan-fried marinated tofu works beautifully and crisps up the same way in teriyaki and sesame oil. Edamame, crispy chickpeas or pan-seared mushrooms are other protein-rich swaps. The watermelon tuna already adds a savoury element, so the second protein is flexible.

How do I keep the tempeh crispy?

Marinate the tempeh strips in teriyaki for about 15 minutes, then fry them in hot sesame oil until golden and crisp on all sides. Don't crowd the pan, and add the tempeh to the bowl just before serving so it stays crunchy against the soft rice and avocado.

Vegan Poke Bowl with Watermelon Tuna · Freistyle by Verena Frei

Name: Vegan Poke Bowl with Watermelon Tuna
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 servings
Ingredients: 300 gr (10.5 oz.) watermelon; 2 Tbsp rice wine vinegar; 3 Tbsp soy sauce; 1 Tbsp sesame oil; 2 Tbsp spring onions; 1 dried nori sheet; ¼ Tbsp white sesame seeds; 400 gr (14 oz.) cooked sushi rice; 200 gr (7 oz.) tempeh; 2 Tbsp teriyaki sauce; 2 Tbsp sesame oil; 1 avocado; 1 carrot; 50 gr (1.8 oz.) edamame; 5 radishes; ¼ red cabbage; 1 mango; 8 Tbsp soy sauce; 2 Tbsp rice vinegar; 2 Tbsp sesame oil; 2 tsp maple syrup; 2 tsp lime juice; nori flakes; sesame; nori flakes; spring onions; pickled ginger

Hello lovelies, when the weather warms up, a colourful bowl is what we reach for most – and this vegan poke bowl with watermelon tuna is the current favourite. The clever part is the marinated watermelon, which tastes surprisingly of the sea and passes for tuna in colour too. My kids find it funny every time that the "fish" is really melon.

Vegan poke bowl from above with a small dressing bowl, crispy tempeh and colourful vegetables

The base is cooked sushi rice, topped with crispy tempeh that I marinate briefly in teriyaki and fry golden in sesame oil. Then comes the fun of arranging: creamy avocado, sweet mango, edamame, radishes, finely shaved red cabbage and carrot strips. That way the bowl is satisfying yet still light.

Plated poke bowl with chopsticks, watermelon tuna and diced mango

I like to make the watermelon tuna the evening before. The cubes soak in rice vinegar, soy sauce, sesame oil and crumbled nori – after a few hours in the fridge they taste wonderfully umami and lightly briny. A quick sesame-lime dressing goes over the top at the end to tie it all together.

Close-up of the poke bowl toppings with sesame, spring onions and marinated watermelon tuna

A bowl like this is never quite the same twice at our place – everyone gets to add their favourite vegetable. That's exactly what I love about this recipe: it's fresh, filling and simply puts you in a good mood.

Vegan poke bowl at an angle with a dressing bowl and crispy tempeh

Tightly framed poke bowl from above with vivid colours of red cabbage, mango and avocado

Finished vegan poke bowl with edamame, radishes and carrot strips

Poke bowl photographed across, fully garnished with sesame and nori flakes

If you love Asian-inspired bowls and salads, be sure to try my soba noodle salad with peanut dressing, the veggie stir-fry noodles and the warming vegan umami ramen.

Vegan Poke Bowl with Watermelon Tuna

Verena's notes