With marinated and seared watermelon, fresh veggies and black rice, this rice bowl is packed with flavor.

The sweetness of watermelon plays well with tangy lime juice, toasted sesame oil, and kicky ginger.

Pour marinade into a large ziplock plastic bag.

a recipe photo of the Watermelon-Sesame Poke Bowls

Photo: Photographer: Jen Causey, Food Stylist: Ruth Blackburn, Prop Stylist: Shell Royster

Add watermelon; seal bag, and chill for 2 hours.

Heat a large nonstick skillet over medium heat.

Remove watermelon from marinade; set marinade aside.

Cook watermelon, stirring often, 4 to 5 minutes.

Add reserved marinade; cook 2 to 3 minutes, until slightly thickened.

Transfer watermelon mixture to a bowl and chill for at least 30 minutes.

Prepare rice according to package directions, omitting salt.

Spoon cooked rice into bowls, and top evenly with watermelon, avocado and scallions.

If desired, top with fresh basil or cilantro, cucumber, serrano chile and sesame seeds.

Drizzle with reserved marinade.

  • Daily Values (DVs) are the recommended amounts of nutrients to consume each day.

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