MINUS THE MEAT

ENJOY HEARTY MAIN-DISH BOWLS THAT OFFER PROTEIN FROM A BOUNTY OF GRAINS, BEANS, SOY, EGGS, AND CHEESE. SEVERAL OF THE RECIPES ARE VEGAN OPTIONS.

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Watermelon-Sesame Poke Bowls
HANDS-ON 20 MIN.
TOTAL 3 HR. 30 MIN.

With marinated and seared watermelon, fresh veggies, and black rice, this fish-free riff on the popular Hawaiian dish is packed with flavor. The sweetness of watermelon plays well with tangy lime juice, toasted sesame oil, and kicky ginger. If you're looking for a shareable snack instead of a meal, serve the poke with tortilla chips and chunky-style salsa.

1. Whisk together sesame oil, rice vinegar, lime zest, lime juice, agave, tamari, cashew butter, and ginger in a large bowl. Pour marinade into a large ziplock plastic bag. Add watermelon; seal bag, and chill for 2 hours.

2. Heat a large nonstick skillet over medium. 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.

3. 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.

SERVES 4 (serving size: 1/2 cup rice, 1 cup watermelon, 14 avocado, and 2 Tbsp. marinade) CALORIES 385; FAT 18g (sat 2g, unsat 16g); PROTEIN 6g; CARB 55g; FIBER 7g; SUGARS 14g (added sugars 4g); SODIUM 193mg; CALC 2% DV;  POTASSIUM 10% DV

Spring Vegetable Grain Bowls 
HANDS-ON 30 MIN.
TOTAL 55 MIN.