Watermelon Poke + Blistered Green Beans with teriyaki sesame glaze - gluten free, soy free, vegan
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A new summertime take on the traditional poke bowl - with watermelon! Add a side of green beans glazed in a teriyaki sauce for a light and delicious meal, perfect for hot summer days. Enjoy!
Recipe type: Main
Serves: serves 6
  • Slightly adapted from Bon Appetit, July 2016 issue
  • Serves 6
  • Watermelon poke:
  • 1 small watermelon (3-4 pounds), rind removed, cut into 1” pieces
  • ½ cup plus 2 tablespoons unseasoned rice vinegar
  • ¼ cup toasted sesame oil
  • ¼ cup coconut teriyaki** (I use Coconut Secret brand, soy teriyaki may have gluten)
  • juice of 1 lime (about 2 tablespoons)
  • 4 tablespoons tahini
  • 1 tablespoon coconut nectar*, or amber agave
  • 2 tablespoons GF sherry vinegar
  • 2 teaspoons kosher salt (milder than table or sea salt)
  • 2-3 scallions, trimmed and thinly sliced
  • sesame seeds
  • optional: fresh cilantro leaves
  • Coconut-lemongrass rice:
  • 2 cups coconut creamer (I use So Delicious Original flavor)
  • 1 cup water
  • ½ stalk fresh lemon grass (about 6” long), cut into thirds
  • 1 tablespoon raw sugar
  • 1½ cups jasmine rice
  • Blistered green beans:
  • 3 tablespoons avocado oil, or other high-heat oil
  • fresh green beans, trimmed, about 2 pounds or so, washed and patted dry
  • 3 tablespoons minced garlic (I use Trader Joe’s jarred variety)
  • 4 tablespoons coconut teriyaki** (I use Coconut Best brand)
  • juice of 2 limes (about 3 tablespoons)
  • 2 tablespoons coconut nectar, or agave nectar
  • 1 tablespoon raw sugar
  • 2 teaspoons ground ginger
  • 1 teaspoon kosher salt
  • optional: sesame seeds for garnish
  1. For the watermelon poke: Place cubed watermelon in a deep casserole dish or resealable plastic bag. Purée rice vinegar, sesame oil, coconut teriyaki, lime juice, tahini, nectar, and sherry vinegar in a wide-mouthed jar using a hand-held immersion blender. If unavailable use a blender or food processor until smooth. Pour over watermelon, cover or seal and chill for at least 4 hours or one day (I marinated for 12 hours).
  2. For the rice:
  3. When done marinating: set a medium saucepan over medium-high heat with coconut creamer, water, and lemon grass. When boiling, add a tablespoon of raw sugar, and rice; cover and reduce to low. Cook for 20-25 minutes, or until rice has fully absorbed the liquid.
  4. For the marinade-turned-poke-sauce:
  5. Meanwhile, pour marinade into a small saucepan and set over medium heat. The watermelon will have a light coating from the marinade. Note: the longer the watermelon marinades, the more reserved liquid you will have, creating more sauce for drizzling. Bring reserved liquid to a boil then reduce heat to medium-low until thickened to the consistency of salad dressing, thick yet pourable, about 20 minutes.
  6. For the blistered green beans:
  7. Set a large heavy bottomed skillet over high heat with oil, when the oil appears thin (hot) add green beans that have been patted dry. Note: If the green beans are wet it will splatter the oil and not create the slightly charred sear we are looking for. Let it sear for 2-3 minutes before tossing, then toss to sear the other sides. Do not shake or move the green beans too much, the idea is to let as much heat sear the green beans to crisp them up as well as seal in moisture. Then add in the glaze mixture and toss to coat well about 2 minutes. Serve hot. Optional: garnish with sesame seeds
  8. To serve: spoon prepared rice, top with watermelon, drizzle sauce and garnish with sliced scallion, sesame seeds, and optional fresh cilantro along with a side of blistered green beans.
  9. Notes: The original recipe states: “remove watermelon from marinade; set marinade aside. Cook watermelon, tossing often until lightly caramelized and dried out…” - I chose to keep it raw for the additional fiber and it was superb. It does create milky-looking cubes since the marinade coats well, which we loved. Drying out the marinade until lightly caramelized makes for a more visually appealing dish, which I didn’t choose to do, so I’m not sure on how that would taste. If you choose to please share in the comments.
  10. Basmati or brown rice is another good option. Brown rice will need 5-10 more minutes of cooking time.
  11. *Coconut nectar is in the honey and maple syrup section of most health food stores or online. It has a lower glycemic index than any agave or honey and is an unrefined sweetener that has a rich taste to it similar to brown sugar. It is pricier than other sweeteners but a little goes a long way and it has a good shelf life when refrigerated.
  12. **Coconut teriyaki can be found in most health food stores or Amazon. It tastes very similar to soy-based teriyaki and this brand makes a good one.
Recipe by From Jessica's Kitchen at http://fromjessicaskitchen.com/watermelon-poke-blistered-green-beans-with-teriyaki-sesame-glaze-gluten-free-nut-free-soy-free-vegan/