Poke Harvest Goodness Bowl 4 Ways

Bowls—They Aren’t Just for Cereal Anymore

It used to be the only things worth eating out of a bowl were cereal and ice cream—but sadly we all know those aren’t the keys to a healthy lifestyle. Who would ever have guessed that bowls would one day reign supreme as a way to serve up a complete meal that’s healthy and tastes great (almost as good as ice cream, we dare say)?

Our Poke Harvest Goodness Bowl is the perfect example. Here you have a colorful variety of fruits and veggies, plus whole grains and proteins, all playing together in the same tempting sandbox. What makes this mix even better is that it can be topped multiple ways to suit various dietary needs and tastes.

One of our favorite toppings is watermelon “tuna.” No, that’s not a typo. We take cubed watermelon and marinate it in a simple sauce overnight, and what reveals itself is an uncanny resemblance to actual ahi poke (pronounced po-kay) tuna, in both looks and flavor. Seriously, it’s amazing. Other tasty options include black beans, chicken and, of course, actual ahi poke tuna. With our homemade carrot-ginger lime dressing drizzled on top, this Asian-inspired bowl is a must-try!

Check out our Poke Harvest Goodness Bowl recipe, and feel free to get creative with your own ingredients! When you do, please share a pic with #TakingOnHealthy!  


For the marinated watermelon:

  • 4 cups cubed watermelon
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 2 tablespoons sesame seeds
  • 3 tablespoons rice wine vinegar
  • 2 green onions cut into rings

For the poke bowl:

  • 1 cup cooked brown rice
  • 1 large carrot
  • 3/4 cup frozen edamame
  • 1/2 cucumber
  • 2 tablespoons rice vinegar
  • red pepper flakes to taste
  • 1 cup store-bought seaweed salad
  • 2 cups red cabbage, finely sliced
  • 1 avocado
  • salt to taste

For the carrot-ginger lime dressing:

This fresh, creamy and light dressing also pairs nicely with other Asian-inspired recipes. It yields about 1 1/3 cups.

  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup rice vinegar
  • 2 medium carrots, peeled and roughly chopped (about 2/3 cup)
  • 2 tablespoons peeled and roughly chopped fresh ginger
  • 2 tablespoons lime juice
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1/4 teaspoon salt


  • In a blender, combine all the salad dressing ingredients as listed and blend until completely smooth. Simply add some water if it’s too thick, and use more or less honey and/or vinegar to personal taste.

Poke bowl directions:

The day before:

  • Cut the watermelon into cubes, about 4 cups.
  • In a bowl, combine the ingredients for the marinade (soy sauce, sesame oil and rice vinegar).
  • Pour the dressing over the cubed watermelon and carefully stir until well combined. Sprinkle with sesame seeds and green onions.
  • Transfer everything into a plastic bag and refrigerate. Allow to marinate overnight or for at least 12 hours.

The day of:

  • Chop up remaining ingredients. Start with the cucumber by cutting it into thin slices. In a small bowl, combine 2 tablespoons of rice vinegar, salt and chili flakes. Pour it over the cucumber and let it rest for about 10 minutes.
  • In the meantime, prepare the other ingredients. Cook the edamame, julienne the carrots (or use preshredded!), and cut the avocado and the cabbage into thin strips.
  • Combine everything in a big bowl over rice and sprinkle with green onions, sesame seeds and dressing.

Notes from our tasting kitchen:

  • When making the vegan poke bowl, remember that you have to make the watermelon tuna the night before. It needs several hours to marinate.
  • For an even more convincing vegan version of raw tuna, consider adding wakame (aka seaweed) flakes to the marinade.
  • We used brown rice because it offers more health benefits than white rice.
  • You may also use pan-fried tofu or tempeh as alternate vegan options.

Nutrition information per serving

(for the watermelon “tuna” version):

Serving size: 2 bowls
Makes: 2 bowls

Calories: 401
Carbs: 50 g
Protein: 7 g
Fat: 19 g
Fiber: 4 g
Sugar: 20 g
Sodium: 1,012 mg
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