This Sesame-Sriracha Watermelon Poke Bowl from Joy Bauer of the Today show can be made days ahead, so it’s a perfect meal prep summer staple. It’s vegan but packed with protein from edamame, and a flavorful summer lunch or light dinner. For more from Joy, follow her on Instagram. 

Sesame-Sriracha Watermelon Poke Bowl

Serves 2

INGREDIENTS:
For watermelon poke

• 2 cups chopped watermelon
• 2 Tablespoons reduced-sodium soy sauce*
• 1 Tablespoon rice wine vinegar
• ½ Tablespoon toasted sesame oil
• ½ to 1 teaspoon sriracha sauce

* Tamari or coconut aminos also work
For bowl assembly

• 1 cup cooked brown rice or soba noodles
• 1 cup shelled edamame
• 1 cup shredded red cabbage
• 1 large carrot, julienned or shredded
• ½ cup thinly sliced cucumber
• 1 cup sliced, sauteed mushrooms
• ½ avocado, thinly sliced
• Optional toppings: sesame seeds, soy sauce, sriracha

PREPARATION:
In a small bowl, whisk together the watermelon poké sauce ingredients. Set aside.
Add the chopped watermelon to a large, wide bowl; pour the sauce over the top and mix to coat all the pieces. Let it sit and marinate at least 20 minutes. If all the pieces aren’t submerged in marinade, toss it around every few minutes.
While the watermelon is marinating, chop the veggies and sauté the mushrooms in a heated skillet with olive oil until they’re soft and shrunken (about 10 minutes).
Assemble the bowls by adding the ingredients in pretty piles around your plate, saving the watermelon for last. Drizzle the leftover watermelon marinade over the rice (or noodles) and other ingredients as a sauce.
Garnish with optional sesame seeds and additional Sriracha for more heat, if desired.

Recipes that are so simple they get committed to memory are a great #momhack. Especially in summer, getting a few healthy weeknight recipes onto the weekly rotation (particularly if they include seasonal produce) can help make meal-planning a snap. Below, Jo, the mom of three behind The Family Food Kitchen shares her family’s go-to veggie side,

INGREDIENTS

2 Yellow Squash
2 Zucchini
2 tbsp Olive Oil
Sea Salt and Black Pepper
2 oz Goat Cheese – crumbled
Balsamic Vinegar – to drizzle
1 tbsp Fresh Parsley – chopped

INSTRUCTIONS

1.Preheat the oven 425ºF/210ºC
2. Wash then slice the squash and zucchini into quarter inch circles.
3. Line a sheet pan with parchment paper for easier clean up (optional).
4. Toss the veggies in the olive oil and season well.
5. Roast for around 15 minutes, turning once, until tender and starting to turn golden.
6. Dot with the crumbled goats cheese, drizzle with balsamic vinegar, scatter over chopped parsley and serve.