Top-down pic of watermelon poke salad bowl


Poke is Hawaiian for ‘to cut or slice’ and usually refers to raw fish, mainly tuna, served over rice.  It’s fresh and delicious and has definitely made it’s way to the mainland.  Summer’s not quite over yet and who doesn’t feel like a big bowl of fresh flavors?  We aren’t done with you yet watermelon and peaches!  We recently interviewed the delightful Hannah Sunderani about her plant-based food blog; Two Spoons.  She shared how she landed on the plant-based lifestyle and her journey to becoming a food blogger/influencer.  She is currently living in France and finding inspiration for new and wholesome recipes.  We loved  hearing her thoughts on the ins and outs of an international move.  We’re especially grateful to her for sharing this vegan watermelon poke bowl with citrus tamari dressing: YUM!  To hear her lovely voice tell her story, listen to her interview here and enjoy.



Top-down pic of watermelon poke salad bowl and prep


One of the great things about poke is it’s versatility.  If you don’t follow a vegan diet, you could easily add raw fish like sushi-grade tuna to this dish for added lean protein.  These flavors would probably pair excellently with feta cheese too if you’re craving salty creamy deliciousness.  For a grain-free paleo version, simply subtract the rice.  The options are limitless.

For the record, you guys are going to freak out when you taste these flavors together!  Hannah’s citrus tamari dressing is a punch of serious flavor.  The combination of watermelon and peaches’ natural sweetness paired with the crunchy vegetables are a perfect balance.  She credits this recipe inspiration to Planta in Toronto, where she’s originally from.  She’s edited the dish to highlight the brightness of the watermelon and we are loving it.  Each ingredient is carefully chosen to add a perfect blend and beautiful final product.  To read Hannah’s full post, visit her site here and don’t be surprised if you end up staying a while.  We know you’ll be inspired by her beautiful photos of plant-based recipes and hurry to the kitchen to get cooking.  Enjoy!


Watermelon Poke Bowl
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Yield: 4

Watermelon Poke Bowl


  1. 3 Cups water (filtered)
  2. 1/2 Cup brown rice (uncooked)
  3. 1/2 lb small watermelon (700g)
  4. 1 avocado
  5. 1 large green onion, finely chopped (40g or 1/3 cup)
  6. 1 yellow heirloom tomato (160g)
  7. 1 large peach (170g)
  8. 1/4 cup fresh mint leaves (finely chopped)
  1. 1 Tbsp sesame oil, or olive oil
  2. fresh squeezed lemon juice (2 lemons)
  3. 1 1/2 tsp maple syrup
  4. 1 1/2 tsp tamari
  5. 1/2 tsp fresh ginger fresh (grated)


  • Add brown rice and water to a pot and bring to a boil.
  • Reduce heat to simmer and let cook for 30 minutes, or until fully cooked through.
  • Remove from heat and fluff rice with a wooden spoon.
  • Cover the pot with a dish towel and secure with lid until ready to serve. (The dish towel will help to keep the rice fluffy).
  • Using a melon baller, scoop out watermelon into round balls (or cut in cubes) and add to a large mixing bowl.
  • Chop peaches, tomato and avocado into small bite sized pieces and add to bowl.
  • Finely chop onion and fresh mint and add to bowl.
  • Gently stir ingredients in mixing bowl to combine.
  • In a jar, add the juice of two lemons, freshly grated ginger, tamari, maple syrup and sesame oil. Seal with lid and shake to combine.
  • Drizzle watermelon poke mix with dressing to lightly coat, reserving the rest for serving.
  • When ready scoop rice into bowls and top with watermelon poke mix.
  • Drizzle with remaining Citrus Tamari Dressing and serve.