Watermelon Poke Bowls

Watermelon Poke Bowls is a gluten free, dairy free, lacto ovo vegetarian, and vegan side dish. One serving contains 483 calories, 10g of protein, and 30g of fat. This recipe serves 2. For $3.41 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. This recipe from Love & Lemons requires microgreens, sesame oil, cucumber, and sugar. 116 people were glad they tried this recipe. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 97%. This score is amazing. If you like this recipe, you might also like recipes such as Vegan Poke Bowls, Sesame-and-Soy Watermelon Poké, and Salmon-Avocado Poke Bowls.

Servings: 2

 

Ingredients:

½ ripe avocado, pitted and diced

1 tablespoon cane sugar or agave

1 small cucumber, thinly sliced

2 garlic cloves, minced

2 teaspoons lime juice

¼ cup macadamia nuts

Handful of microgreens, optional

1 sheet nori

2 tablespoons pickled ginger

2 teaspoons rice vinegar

¼ cup chopped scallions

¼ teaspoon sea salt

½ teaspoon sesame oil

Furikake (recipe below) or toasted sesame seeds

2 tablespoons sesame seeds

¼ teaspoon sugar

1 tablespoon tamari

1 small jalapeño or thai chile, diced

5 cups cubed watermelon

Equipment:

food processor

bowl

Cooking instruction summary:

Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until its darkened and crispy. Cut into small pieces. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeo, avocado and microgreens, if using. Pour on more dressing (as much as you like) and gently toss. Serve with furikake sprinkled on top.

 

Step by step:


1. Make the furikake (if using): Toast the nori over a gas burner by waving the sheet above the burner until its darkened and crispy.

2. Cut into small pieces.

3. Place the toasted nori in a food processor with the sesame seeds, salt and sugar. Pulse until everything is well chopped up.Make the dressing: In a small bowl combine the tamari, garlic, lime juice, rice vinegar, sugar and sesame oil.Toss the watermelon with the scallions and a bit of the dressing. Assemble bowls with the watermelon, cucumber, macadamia nuts, pickled ginger, jalapeo, avocado and microgreens, if using.

4. Pour on more dressing (as much as you like) and gently toss.

5. Serve with furikake sprinkled on top.


Nutrition Information:

Quickview
482k Calories
10g Protein
29g Total Fat
53g Carbs
52% Health Score
Limit These
Calories
482k
24%

Fat
29g
46%

  Saturated Fat
4g
28%

Carbohydrates
53g
18%

  Sugar
33g
37%

Cholesterol
0.0mg
0%

Sodium
811mg
35%

Get Enough Of These
Protein
10g
21%

Manganese
1mg
78%

Vitamin C
49mg
60%

Copper
1mg
60%

Vitamin A
2529IU
51%

Vitamin K
48µg
46%

Magnesium
158mg
40%

Fiber
9g
40%

Vitamin B1
0.55mg
37%

Vitamin B6
0.61mg
31%

Potassium
1069mg
31%

Iron
5mg
28%

Phosphorus
256mg
26%

Folate
100µg
25%

Calcium
240mg
24%

Vitamin B5
2mg
21%

Zinc
2mg
18%

Vitamin B2
0.29mg
17%

Vitamin B3
3mg
17%

Selenium
8µg
13%

Vitamin E
1mg
10%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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