Watermelon poke bowl with spicy coconut dressing
Prep time
Total time
Serves: 4 servings
  • For the spicy coconut dressing:
  • ½ cup full-fat coconut milk
  • 2 tablespoons freshly squeezed lime juice (about one small lime)
  • 1 tablespoon coconut sugar
  • 1 tablespoon fish sauce (sub soy sauce if vegan)
  • 1 Thai chile, finely chopped
  • 1 teaspoon freshly grated ginger
  • 1 tablespoon finely chopped mint
  • For the poke bowl:
  • 4 cups watermelon (rind and seeds removed and cut into 1-inch chunks)
  • 2 cups forbidden rice, cooked
  • 1 cucumber (peeled and thinly sliced
  • 1 avocado, pitted and thinly sliced
  • ¼ cup sea beans
  • ¼ cup toasted coconut
  • ¼ cup lightly packed mint leaves, minced
  • ¼ cup lightly packed basil leaves, minced
  • ΒΌ cup roasted macadamia nuts, chopped
  1. In a medium mason jar, add the coconut milk, lime juice, coconut sugar, fish sauce, Thai chile, ginger and chopped mint. Cover, and shake well to combine. Taste and adjust as needed adding a bit more lime juice to brighten or a bit more sugar to balance the acid.
  2. To serve, divide the rice, watermelon, cucumber, and avocado between four plates. Drizzle a few tablespoons of the dressing over the salad and then top with the sea beans, toasted coconut, mint, basil and macadamia nuts.
Recipe by Scaling Back at https://www.scalingbackblog.com/watermelon-poke-bowl-with-spicy-coconut-dressing/