These vegan Crispy Rice Watermelon Poke bowls are what happen when crispy rice dreams meet plant-based magic. While Bailey (aka Chef Bai) was in town last week, we decided to merge our signature styles — her love of vibrant, nourishing vegan food and my borderline obsession with crispy rice — and the result was divine. Whether you're vegan or not, this is one of those recipes that you'll be adding to your regular rotation. It's sweet, savory, crunchy, spicy, and so satisfying.
Ingredients
Crispy Rice
- 2 Cups Cooked Rice cooled (I used jasmine)
- 2 Teaspoon Toasted Sesame Oil
- 2 Teaspoon Coconut Aminos
Watermelon
- 4 Cups Seedless Watermelon cubed
- ¼ Cup Coconut Aminos
- 2 Tablespoons Toasted Sesame Oil
- 1 Tablespoons Sriracha
- 2 Tablespoons Rice Vinegar
Spicy Sauce
- ¾ Cup Vegan Mayo
- 2 Tablespoons Sriracha
- 1 Teaspoon Fresh Lime Juice
- 1 Teaspoon Plain Rice Vinegar
Everything Else
- 2 Persian Cucumbers thinly sliced
- 1 Large Large Avocado cubed
- 1 Medium Carrot shredded
- 1 Scallion thinly sliced
- ¼ Cups Furikake
Instructions
- To begin, prepare the crispy rice. Preheat your oven to 400 F.
- Add the cooked and cooled rice to a baking sheet, spreading it out into an even layer.
- Drizzle the rice with sesame oil and coconut aminos, then toss well to coat each grain.
- Transfer the baking sheet to the oven and bake the rice for 25-30 minutes, tossing it halfway through to ensure even crisping. Keep an eye on it toward the end to make sure it doesn't burn.
- Once golden and crisp, remove the rice from the oven and set it aside to cool.
- While the rice is baking, prepare the watermelon. Cut the watermelon into small cubes and place them in a large mixing bowl.
- In a separate bowl, whisk together the coconut aminos, sesame oil, sriracha, and rice vinegar to create the marinade.
- Pour the marinade over the cubed watermelon and gently toss to coat. Set the bowl aside and let the watermelon marinate while you prepare the rest of the ingredients.
- In a small bowl, whisk together the ingredients for the spicy sauce.
- In a large bowl, combine the marinated watermelon, diced cucumber, avocado, sliced scallions, shredded carrot, and a generous sprinkle of furikake.
- Drizzle the spicy sauce over the top and gently toss everything together until evenly coated.
- Finally, assemble your bowls or plates by topping each serving with a generous handful of crispy rice.
- Serve immediately and enjoy!
Calories: 610kcal | Carbohydrates: 47g | Protein: 4g | Fat: 44g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Sodium: 911mg | Potassium: 556mg | Fiber: 5g | Sugar: 11g | Vitamin A: 3562IU | Vitamin C: 27mg | Calcium: 38mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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