Cook rice according to package directions using 2 cups water. Cool and refrigerate.
Made the switch to vegetarian and missing flavorful poke bowls? No worries! Replace the fish with roasted watermelon in this easy recipe.
Servings and Ingredients
|2 c. Hy-Vee instant long grain white rice|
|3 tbsp. Hy-Vee toasted sesame oil|
|2 tbsp. unseasoned rice vinegar, divided|
|2 tsp. Hy-Vee less sodium soy sauce|
|4 c. 1/2-inch cubed watermelon pieces|
|1 c. shredded carrots|
|1 c. frozen shelled edamame, cooked and cooled|
|1 c. Hy-Vee Short Cuts pineapple, cut into 1/2-inch cubes|
|¼ c. Culinary Tours bang bang sauce|
|Sesame seeds, for garnish|
Things To Grab
- Medium bowl
- Large rimmed baking pan
- Parchment paper
- 4 serving bowls
Whisk together sesame oil, rice vinegar and soy sauce in a medium bowl. Add watermelon; toss to coat. Marinate at room temperature 15 minutes.
Meanwhile, preheat oven to 400 degrees. Line a rimmed baking pan with parchment paper; set aside. Place watermelon in a single layer in baking pan; reserve marinade in bowl. Add carrots to reserved marinade in bowl and toss to coat. Cover and refrigerate.
Bake watermelon for 40 to 45 minutes or until slightly golden, turning occasionally. Transfer to a bowl; refrigerate 2 hours or overnight.
To serve, divide rice among 4 serving bowls. Arrange baked watermelon, carrots, edamame and pineapple on top of rice. Drizzle with bang bang sauce. Garnish with sesame seeds, if desired.
Amounts Per Serving
- Total Fat: 13g
- Cholesterol: 0mg
- Sodium: 98mg
- Total Carbohydrates: 43g
- Protein: 6g
Hy-Vee Test Kitchen