INGREDIENTS
For each bowl:
- 1 1/4 cups cooked short-grain rice
- 1/3 cup watermelon poke
- 1/2 cup organic tofu, cubed
- 1/4 cup sprouts or micro greens
- 1/4 cup lightly-cooked asparagus (or other seasonal veg.)
- 1/4 small avocado, thinly sliced
other toppings:
- soy sauce, sesame seeds, scallions, thinly sliced watermelon radish
INSTRUCTIONS
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Assemble each poke bowl with the rice as the base, topped with the watermelon poke, tofu, sprouts, asparagus, and avocado. Finish with a good drizzle of soy sauce, sesame seeds, scallions, and watermelon radish.
