Cooked Watermelon Poke Bowl


cooked watermelon poke bowl

I know it’s officially autumn and you’re all probably craving pumpkin soup but I had to share this Cooked Watermelon Poke Bowl Recipe I tried already a couple months ago.

Every time I would go to Mitte this summer, I would end up going to L.A. Poke Bowl, their toppings and marinade are incredibly delicious, I would get my high dose of veggies for the day and feel super smug about it.  Since I’ve been trying not to eat out so often, I like to try and replicate at home what I like so I decided to give the Poke Bowl a go. Of course, I kept it quite simple cause I didn’t want to spend hours in the kitchen on it.

I already saw a couple of recipes for Poke Bowl with watermelon (like this one for Love & Lemons), and was planning to recreate one until my boyfriend showed me this insane video of a cooked watermelon that looks like meat. Despite not looking that appetizing to me, I thought I was onto something really original for my poke bowl and thought I would try and bake the watermelon to get a texture that would resemble raw tuna.

I hope you guys will give this recipe a try because it really is worth it, you won’t regret it and if you have guests you will definitely impress them!

If you do make this recipe, don’t forget to tag me on Instagram as @berlinandcoconuts, I’d love to see your recreations!

cooked watermelon poke bowl


Watermelon & Marinade

  • half medium watermelon, diced
  • 3 tbsp coconut aminos
  • juice of 1/2 lime
  • 1 tbsp sesame oil
  • 1 tsp tahini
  • 1 tbsp mirin (or sub rice vinegar)
  • 1/2 tbsp maple sytup (optional)
  • generous pinch of garlic powder
  • generous pinch of ground ginger

Serving suggestions

  • sushi rice
  • edamame
  • radish or daikon, thinly sliced
  • cucumber, thinly sliced
  • carrot strips
  • smashed avocado (I like to add some miso to it)
  • vegan sriracha mayo
  • sesame seeds


  1. Preheat your oven to 200°C.

  2. Add watermelon to a baking dish. Mix the marinade ingredients (save some to mix with your toppings) and pour over the watermelon. Mix well so that every cube is well coated. 

  3. Place the dish into the oven and cook for about 30 minutes, flipping halfway through.

  4. Once cooked, add the watermelon to a bowl and leave to marinate for a couple of hours.*

  5. When ready to eat, serve your watermelon on top of some sushi rice. Add your toppings of choice, add some more lime juice and top with vegan sriracha mayo.


*If you have time, leave to marinade until the next day. I also only marinated for a couple of hours and it was already perfect!



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