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FreistyleRecipes · Travel · Slow Living

Vegan Poke Bowl with Watermelon Tuna

Prep: 30 minCook: 10 minTotal: 40 minServings: 4 servings

Ingredients

Watermelon tuna

  • 300 gr (10.5 oz.) watermelon (in 1 cm cubes)
  • 2 Tbsp rice wine vinegar
  • 3 Tbsp soy sauce
  • 1 Tbsp sesame oil
  • 2 Tbsp spring onions (finely chopped)
  • 1 dried nori sheet (crumbled)
  • ¼ Tbsp white sesame seeds

Bowl

  • 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 (diced)

Dressing

  • 8 Tbsp soy sauce
  • 2 Tbsp rice vinegar
  • 2 Tbsp sesame oil
  • 2 tsp maple syrup
  • 2 tsp lime juice
  • nori flakes

To garnish

  • sesame
  • nori flakes
  • spring onions (sliced into rings)
  • pickled ginger (optional)

Instructions

Marinate the watermelon tuna

  1. Cut the watermelon into 1 cm cubes. Finely chop the spring onions and crumble the nori sheet.
  2. In a bowl, mix the rice wine vinegar, soy sauce, sesame oil, spring onions and the crumbled nori.
  3. Add the watermelon cubes to the marinade, stir gently and marinate in the fridge for at least 30 minutes, ideally overnight.

Rice and tempeh

  1. Cook the sushi rice according to the packet instructions and let it cool.
  2. Cut the tempeh into strips and marinate for 15 minutes in the teriyaki sauce.
  3. Fry the marinated tempeh in a pan with 2 Tbsp sesame oil until golden and crispy.

Vegetables and dressing

  1. Dice the avocado, cut the carrot into thin strips and the radishes into slices, and finely chop the red cabbage.
  2. Peel and dice the mango, and let the edamame thaw.
  3. For the dressing, whisk together the soy sauce, rice vinegar, sesame oil, maple syrup, lime juice and nori flakes.

Assemble

  1. Divide the sushi rice among the bowls.
  2. Arrange the tempeh, watermelon tuna, vegetables and mango on top and pour over the dressing.
  3. Scatter with sesame, nori flakes and spring onions, add pickled ginger to taste and serve immediately.

Notes

Tip from my kitchen: I like to make the watermelon tuna the night before – overnight it takes on the deepest flavour. The bowl thrives on contrast, so pair warm, crispy tempeh with cool vegetables and creamy avocado. If you like, swap the sushi rice for quinoa or brown rice for even more bite. I serve the dressing on the side so everyone can add their own, and the components keep separately for 2 to 3 days in the fridge.

Source: frei-style.com/vegan-poke-bowl-with-watermelon-tuna