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Marinated watermelon, rice and potatoes

Course Main Course
Cuisine Japanese, Mediterranean
Keyword Bento, Gluten Free, Plant-based, Vegan
Prep Time 20 minutes
Cook Time 25 minutes
Resting time 3 hours
Total Time 45 minutes
Servings 1 person
Author silviafooding

Ingredients

  • 1 cup watermelon (cubes)
  • 1/4 cup rice (mixed brown and red)
  • 4 potatoes small (with skin)
  • 1 tsp paprika
  • 1 tsp olive oil
  • 1 tsp sake
  • 1 tsp tamari (or coconut aminos)
  • 1/2 lime (juice)
  • Basil (to decorate)
  • Green pepper (sliced)

Instructions

  1. Cook the watermelon in the oven for 30-45 minutes

  2. Add the marinade to the cooked watermelon (mix the tamari, lime juice and sake)

  3. Let it stay marinated until it cools (its better to leave it overnight in the fridge)

  4. Cook the rice and let it cool. Add some of the watermelon marinade.


  5. Boil the potatoes and let them cool. 

  6. Add some salt, paprika and olive oil on top.

  7. Serve the rice with the pepper on top and the watermelon with a couple of basil leaves.

Recipe Notes

This recipe is very good for gut bacteria as it includes cold potatoes and cold rice, which helps reducing the level of lipopolysacharides (LPs) and thus inflammation.