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Watermelon Tuna Poke Bowl

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This Watermelon Tuna Poke Bowl is colorful, nourishing, and so refreshing! With baked marinated watermelon and all plant based ingredients, it’s a fresh take on a classic poke bowl. Topped with creamy sauce, crunchy veggies, and fluffy jasmine rice. It’s a summer-ready recipe that’s packed with flavor, texture, and whole-food goodness.
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Watermelon Tuna Poke Bowl

Think poke bowls are just for seafood lovers? Think again! These colorful Watermelon “Tuna” Poke Bowls are a total summer flex—no fish needed! Cubed watermelon gets a savory-sweet, umami-packed marinade that magically transforms it into a refreshing, plant-based dupe for ahi tuna. Pile it over rice, toss on crunchy cukes, creamy avocado, shredded cabbage, edamame, and a drizzle of spicy “mayo” (spoiler alert- it’s also plant based) and boom—dinner’s done, it’s gorgeous, and no one’s missing the sashimi.

This recipe has Jackfruitful written all over it! Turning a classic seafood or meaty meal into a totally plant based dish is one of my favorite things to do! This plant-based twist transforms summer’s favorite fruit, watermelon, into a tender, savory, sushi-style “tuna”. If you’ve never cooked watermelon before, this will be a whole new adventure for you! It’s bright, refreshing, and absolutely packed with flavor

What is a Vegan Poke Bowl?

A vegan poke bowl is a plant-based version of the traditional Hawaiian dish, which usually features raw fish over rice with a variety of fresh toppings and sauces. Instead of fish, vegan versions use ingredients like marinated tofu, tempeh, mushrooms, or, in this case, baked watermelon tuna! It’s a colorful, nourishing bowl full of whole-food ingredients, healthy fats, and satisfying textures.

Ingredients for Watermelon Tuna Poke Bowls

Here’s what you’ll need to build the ultimate vegan poke bowl with watermelon “tuna”:

  • Watermelon: Underripe watermelon works best here; it holds its shape while baking and absorbs marinade like a sponge.
  • Coconut aminos: A soy-free alternative to soy sauce that brings deep umami and gentle saltiness.
  • Nori flakes: These seaweed flakes deliver the ocean-like flavor that makes this vegan tuna so convincing.
  • Miso paste: Adds a fermented, savory depth to the marinade.
  • Rice vinegar + garlic + olive oil: For brightness, body, and balance.
  • Edamame: Packed with protein and bite-sized freshness.
  • Jasmine rice: The fluffy base that ties the whole bowl together.
  • Persian cucumbers, red cabbage, mango, avocado: For crunch, color, and natural sweetness. Use whatever fresh veggies you have on hand; these are just the classics!
  • Green onions + black sesame seeds: A final sprinkle of flavor and texture.
  • Dairy-free yogurt, sriracha, maple syrup: The dream team for a quick and creamy vegan poke bowl sauce.

Can Watermelon Really Taste Like Tuna?

Would you be surprised if I said Yes!? When sliced, marinated, and baked low and slow, watermelon transforms into something tender, savory, and meaty. The slow bake helps the watermelon take on the umami-rich marinade and softens just enough to resemble tuna steak in texture. Add some nori flakes for that subtle sea flavor and let it chill in its own juices. What you’re left with is a convincing vegan tuna that’s both visually stunning and delicious.

How to Make Watermelon Tuna

Prep the Oven and Marinade

Start by preheating your oven to 375°F. While it warms up, whisk together your marinade: coconut aminos, miso paste, nori flakes, rice vinegar, olive oil, and minced garlic. This savory, umami-packed blend is what gives the watermelon its tuna-like flavor.

Slice and Marinate the Watermelon

Cut your watermelon into thick 1-inch slabs. Underripe watermelon works best for texture. Lay the slices on a lined baking sheet and brush both sides generously with your marinade. Pour any remaining marinade over the top so each piece is fully coated.

Bake Low and Slow

Transfer to the oven and bake for 50–60 minutes. The watermelon should soften, shrink slightly, and deepen in color. This slow bake is what transforms the fruit into something tender and meaty, just like poke-style vegan tuna.

Cube, Chill, and Marinate Again

Once baked, remove the slabs and cut into cubes. Place them in an airtight container, then pour all the leftover marinade from the pan over top. Let the watermelon chill in the fridge for at least an hour (overnight is even better) so it can fully absorb all that flavor.

How to Make Vegan Poke Bowls

Start With a Rice Base

Scoop cooled jasmine rice or brown rice into your bowls. This base is essential for soaking up the sauces and balancing all the textures.

Load Up on Fresh Toppings

Top the rice with colorful scoops of cucumber, shredded red cabbage, edamame, mango, and avocado. These ingredients bring crunch, creaminess, sweetness, and freshness to every bite.

Add the Chilled Watermelon Tuna

Generously spoon your marinated watermelon tuna over the top of the bowl. Make sure to include a little of that leftover marinade!

Drizzle With Spicy Vegan Mayo

Whisk together dairy-free yogurt, sriracha, and maple syrup for a creamy, spicy-sweet finish. Drizzle it all over your bowl for that classic poke flavor.

Finish With Texture and Garnish

Sprinkle with chopped green onions and black sesame seeds for the final touch. Your vegan poke bowl is now ready to serve and enjoy.

Why You’ll Love This Easy Vegan Poke Bowl Recipe

This vegan poke bowl recipe checks all the boxes. It’s completely plant-based and naturally gluten-free, packed with bold flavor and satisfying textures, and honestly so beautiful. The vibrant mix of watermelon tuna, crisp veggies, and creamy spicy mayo makes every bite a standout. What I love about this recipe is that it reimagines what we think food should be like – who said you can’t make tuna poke out of watermelon?

Best of all, it’s great for meal prep. Just bake and chill the watermelon, whisk together the sauce, and you’re ready to build bowls all week long. Whether you’re new to vegan poke bowls or just want to switch up your dinner rotation, this recipe delivers big on taste, color, and convenience!

How to Serve a Vegan Poke Bowl

This recipe is a whole meal in itself! Serve the vegan poke bowls cold or at room temperature for the best flavor and texture. They make a stunning lunch or dinner. I love to arrange all the toppings individually if I am having guests and let them build their own bowls. Add extra sauce on the side, serve with seaweed snacks or pickled ginger.

How to Store Leftover Poke Bowl

Store the components separately in an airtight container to keep everything fresh. The watermelon tuna will last up to 4 days in the fridge, and the yogurt sauce keeps well for about a week. Wait to assemble your bowls until just before serving for the best texture.

Vegan Poke Bowl FAQ

Can I use regular soy sauce instead of coconut aminos? Yes! Just reduce the amount slightly and adjust salt to taste.

Is watermelon tuna served hot or cold? Chilled is best! Let it soak in the marinade after baking to develop the flavor and texture.

Can I use other grains besides jasmine rice? Of course, brown rice, sushi rice, or even quinoa work well as poke bowl bases.

How long does a vegan poke bowl “tuna” last? Stored in an airtight container in the fridge, the watermelon tuna will stay fresh for 3–4 days.

Did you make this recipe?

Don’t forget to leave a rating and review below! Try these recipes next:

Korean BBQ Pulled Jackfruit Bowls

Checkerboard Cubed Watermelon Salad

Copycat Erewhon Kale Salad with Crispy Chickpeas

Jackie Akerberg

Author of the Clean Vegan Cookbook, Food Blogger and Recipe Developer from Des Moines, Iowa. 

Jackfruitful Kitchen has proudly been featured in Forks Over Knives, Vegan Bowls, Vegan Food and Living, and DSM Magazine.

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Watermelon “Tuna” Poke Bowls

5 from 2 votes
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This Watermelon Tuna Poke Bowl is colorful, nourishing, and so refreshing! With baked marinated watermelon and all plant based ingredients, it’s a fresh take on a classic poke bowl. Topped with creamy sauce, crunchy veggies, and fluffy jasmine rice. It’s a summer-ready recipe that’s packed with flavor, texture, and whole-food goodness.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Calories: 793

Equipment

  • Oven

Ingredients
  

  • 1 small watermelon, underripe if possible
  • ¼ cup coconut aminos
  • 2 tsp nori flakes
  • 2 tbsp miso paste
  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 2 tbsp rice vinegar
  • 1 cup shelled edamame
  • 2 cups jasmine rice, cooked and cooled
  • 4 green onions, green part finely chopped
  • 1 avocado, cubed
  • 2 Persian cucumbers, chopped
  • 1 cup red cabbage, shredded
  • 2 yellow mangoes, cubed
  • 1 cup dairy free yogurt
  • 2 tbsp sriracha
  • 2 tsp maple syrup
  • 1 tbsp black sesame seeds

Method
 

  1. Preheat oven to 375°F.
  2. Combine coconut amino, Nori flakes, rice vinegar, garlic, olive oil, and miso paste in a bowl and whisk to combine.
  3. Slice your watermelon into six 1” thick slabs and arrange them on a baking sheet. Brush both sides with the marinade and pour the remaining marinade over the watermelon. Transfer to the oven and bake for about 50 to 60 minutes until very tender.
  4. Remove from the oven, cut into cubes, and place in a container, pouring the rest of the marinade from the baking sheet into the container on top of the watermelon. Place in the fridge to cool completely.
  5. Meanwhile, prepare your spicy mayo sauce by combining the yogurt, Sriracha, and maple syrup. Season to taste.
  6. To serve, arrange your rice, topped with avocado, edamame, cucumber, cabbage, mango, and the tuna. Drizzle with the yogurt sauce and sprinkle with green onions and sesame seeds.

Nutrition

Serving 1servingCalories 793kcalCarbohydrates 146gProtein 20gFat 21gSaturated Fat 6gPolyunsaturated Fat 3gMonounsaturated Fat 9gSodium 857mgPotassium 2064mgFiber 14gSugar 90gVitamin A 8138IUVitamin C 156mgCalcium 193mgIron 6mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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2 Responses

  1. 5 stars
    Wasn’t sure how this would turn out but the flavors were delicious!! I love how creative vegan food is!

    Reply

  2. 5 stars
    I was skeptical at first, but this recipe is spot on! The texture of the watermelon is absolutely transformed. If you close your eyes you would not believe this bowl is all plant based😋

    Reply
5 from 2 votes

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