Yield 4 servings
Cooking/prep time 2 hours and 15 mins
Dustin, my husband, found this idea in a video while scrolling through his Facebook feed and showed it to me. He was so excited about it that he asked me to make it for him; the video didn't have any measurements for the ingredients so I modified it to my liking and avoided the soy.
I moved to LA only a year ago and for the first time heard the word ‘POKE’. I have not eaten animals for 16 years so I don't know how this ‘poke bowl’ is supposed to taste like. Dustin says the cooked watermelon resembles the texture of fish.
I researched what POKE was all about and it means ‘to cut or slice' in Hawaiian. The new trend of the poke bowl is sliced chunks of marinated fish over rice, topped with sauces and veggies. I truly believe all Fishes are friends and beautiful living entities that I respect and admire so I am all for this non-violent version of ‘poke bowls’ Try it! You wont regret it!
The watermelon should marinate for at least two hours. You can prepare it a day prior and leave it in the fridge overnight to make things easier.
This recipe is a perfect way for Vata to eat this airy fruit. Cooking the watermelon makes it very grounding along with the sweetness of the forbidden rice.
1 small Organic Watermelon, peeled and diced in 1’ cubes (about 8 cups)
3 cups cooked Forbidden Rice (1 cup uncooked)
1/4 cup Cashew butter*
2 Tbs Toasted sesame oil
1 Tbs Organic Lime zest
1/4 cup lime juice
1/4 cup Coconut Aminos
2 Tsp Salt
2 Tbs organic Ginger root, minced
2 Tbs Organic Jalapeno, minced*
2 cups Organic bean sprouts
1 cup sliced Snap peas
1/2 cup thinly sliced red Cabbage
Sliced Red radishes or purple daikon
Hand-full of Parsley leaves for garnish
Basil leaves for garnish
Whisk all the Marinate ingredients together until well incorporated.
Place the watermelon in a big ziplock bag or Tupperware. Fold in the marinate.
Refrigerate the mixture for two hours or overnight.
Strain the watermelon and set the marinate aside.
Heat a skillet and add a few drops of sesame oil, add the watermelon and grill for two minutes.
Add the Marinate and cook for 6 minutes or until the mixture is thick.
Place a layer of forbidden rice in the bottom of the bowl.
Add a generous spoonful of watermelon and sauce of top the rice.
Layer the toppings on top the watermelon and “Voila”
For Vāta digestion:
Avoid the raw toppings except for the avocado and h
For Pitta digestion:
Avoid the Jalapeño and reduce the ginger by half
Replace the sesame oil for coconut oil
For Kapha digestion:
Favor quinoa instead of rice and avoid the avocad
COOKING WITH OM