About this recipe
This is hands down the best vegan poke bowl — fresh, vibrant, and perfect for summer. 🌱🍉
The first time I had a poke bowl, it wasn’t at a trendy vegan café. Nope — it was at an oyster bar. The menu was full of seafood, but hidden at the bottom was a small section offering poke bowls. I had no idea what to expect, but the waiter told me something I’ll never forget: “There’s no wrong way to make poke.”
And he was right. Poke bowls are like blank canvases — once you know the formula, the flavor combinations are endless. You can go tropical, spicy, Mexican-style, or totally plant-based like this one. That night, I fell in love with poke bowls, and since then, I’ve made tons of versions at home. This one, made with juicy watermelon instead of fish, is my favorite. 💚
Why will you love this recipe?
- It’s 100% plant-based and packed with flavor
- Super refreshing for warm days — think juicy watermelon, gingery dressing, cool rice.
- Endlessly customizable with toppings, grains, and dressings
- Comes together fast — perfect for lunch or a light dinner
- A great way to try Asian flavors at home without buying a million ingredients
Once you make it, you’ll be hooked. I promise.
Ingredient notes
- Toppings – Avocado, cucumber, seaweed, green onion, sesame seeds, and herbs like cilantro or mint.
- Watermelon – This is your “fish” in this vegan poke. It’s fresh, juicy, and absorbs all the flavors of the dressing.
- Cooked rice – I like sushi rice or jasmine, but brown rice or quinoa also works.
- Jalapeño. Fresh ginger .
- Soy sauce – Or tamari if you want to keep it gluten-free.
- Toasted sesame oil – A little goes a long way. Adds that nutty umami flavor.
💡 Home cook tip: Don’t toss your watermelon too early. Let it sit in the dressing for a few minutes to absorb the flavors, but not too long, or it’ll get too soft.
How to make this vegan poke bowl (and a few variations)
- Cook your base
- Make the dressing
- Prep your “poke”
- Assemble your bowl
- Finish with flair
Variations
- Mexican poke bowl: Use brown rice, add black beans, pico de gallo, and swap the dressing for lime juice + olive oil + a pinch of chipotle.
- Tropical bowl: Add mango, coconut flakes, and a drizzle of chili-lime sauce. As a base use coconut rice.
- Protein-packed: Add cubes of air-fried tofu or edamame for extra protein.
🌞 This is my go-to summer menu: fresh, hydrating, and easy to prep. Perfect for hot days when you want something light but satisfying.
Home cook to home cook tips
- Make it a complete meal: Start with a chilled avocado soup, serve the poke bowl with steamed edamame, and end with a watermelon granita or agua fresca.
- Prep ahead: You can make the dressing and chop the watermelon in advance; store them separately to keep them fresh.
- Family-friendly: Let everyone build their own bowl.
Watermelon Poke Bowl
This vegan poke bowl is the perfect version of the vegan poke bowl.
Ingredients
- 1 cup cooked brown rice cold
- 3 cups watermelon diced into small bite-sized cubes
For the dressing
- 1 tablespoon finely chopped jalapeño use more if you like
- ½ teaspoon grated ginger
- Zest of one lime
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1½ teaspoons sesame oil
- Pinch of salt
For serving
- Sesame seeds
- Diced avocado
- Super thinly sliced red onion
- Fresh cilantro mint, basil—or a mix of all three
Instructions
- Cook the rice as you usually do. If you already have some in the fridge, even better!
- Dice the watermelon into small, bite-sized cubes.
- In a **large bowl**, mix all the dressing ingredients: jalapeño, ginger, lime zest, lime juice, soy sauce, sesame oil, and a pinch of salt.
- Add the 3 cups of diced watermelon to the bowl and let it sit for at least 10 minutes to soak up the flavor.
To serve
- Divide the rice into four bowls.
- Top each portion with the marinated watermelon.
- Sprinkle with sesame seeds, add avocado cubes, thin red onion slices, and a sprinkle of fresh herbs.
- Drizzle each bowl with the dressing left from marinating the watermelon.
Nutrition
Calories: 231kcalCarbohydrates: 38gProtein: 5gFat: 7gSaturated Fat: 1gSodium: 756mgPotassium: 156mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 18mgIron: 1mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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