Watermelon Poke — made on sundays

This vegan Poke Bowl is a simple way to add fresh fruit to your diet with this salty & savory. It’s also a perfect dish to meal prep for the week to have a quick and easy dinner or to take with you for lunch at work or at the park.

Start by turning on your grill, or if you’re like me and live in New York where we can’t grill comfortably all year long, heat up your stove-top grill pan.

Slice your Watermelon in half so it’s easier to cut. Then cut slices about 1/2 inch thick so you have half moons that are 1/2 in thick & remove the rind. (I remove the rind now so it’s less work later on).

Grill the watermelon on high heat until grill marks form and the watermelon lifts easily from the pan. (If your Watermelon is at room temp this should take about 5-7 minutes on high heat. Flip the watermelon and grill the opposite side. Once grill marks form remove from the heat & allow to cool enough to touch.

Dice the grilled Watermelon into 1/2 in cubes and place in a sealable container and toss in enough Liquid Aminos to coat all of your “Poke,” but you should not have too much extra on the bottom of your container. Store in the fridge and let marinate as long as you can allow (overnight is best).

Liquid Aminos are an alternate to Soy Sauce, so you can substitute here if you’d like. Liquid aminos have a milder and slightly sweeter taste than traditional Soy Sauce. It’s most commonly used as a gluten-free substitute for Soy Sauce.

Once your Watermelon Poke has marinated I serve with Edamame that I toss with more Olive Oil & Chili Flakes & Fluffy Quinoa. I garnished with Flax Seeds, but you could garnish with regular or black Sesame Seeds as well.