Watermelon Poke Bowl with Miso Dressing
This is your sign to stop eating random bites of your kid’s sandwich and make yourself something fresh, cold, and ridiculously delicious.
When it’s hot out and you’ve got zero desire to turn on the stove, this watermelon poke bowl hits every craving. It’s salty-sweet, crunchy-creamy, full of plant-based protein, and takes like 7 minutes to throw together. No cooking necessary.
I’ve been eating this on repeat for lunch, especially on those chaotic mom/work days when I need something tangible that still feels light and energizing. You can make the dressing ahead, prep your toppings in the morning, and dump it all into a bowl when you’re ready to eat.
Watermelon Poke Bowl with Miso Dressing
Ingredients
- 2 cups watermelon, cubed
- ½ cup edamame, shelled, cooked, chilled
- ½ whole avocado, sliced
- ½ cup cucumber, sliced thin
- 1 tbsp sesame seeds
- 1-2 tbsp green onion, chopped
- 1 handful cilantro, optional
dressing
- 1 tbsp white miso paste
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tsp maple syrup or honey
- 1 tsp soy sauce or tamari
- 1-2 tbsp water , to thin
Instructions
- Whisk all the dressing ingredients together in a small bowl until smooth. Add a little water at a time until you reach your desired consistency.
- In a serving bowl, add cubed watermelon, edamame, cucumber, and avocado.
- Sprinkle sesame seeds, green onion, and herbs on top.
- Serve cold and enjoy immediately.
Tips + Storage
This is best eaten fresh, but you can prep the dressing and chopped veggies ahead of time and assemble just before eating.
Add a scoop of rice or quinoa underneath if you want something more filling.
Don’t skip the sesame seeds, they add the perfect crunch!