15 minutes + 6 hrs marinating
1 ½ cups cubed seedless watermelon
1 teaspoon toasted sesame oil
1 teaspoon rice vinegar
1 tablespoon Bragg Coconut Aminos
1 teaspoon sriracha (optional)
1 teaspoon lemon juice and zest
Sesame seeds, for garnish
Chopped scallions, for garnish
In this recipe:
- Add cubed watermelon to a medium sized bowl. In a smaller bowl, stir together sesame oil, rice vinegar, coconut aminos, sriracha (if using), lemon juice and lemon zest. Pour mixture over watermelon and toss to combine.
- Cover and marinate for at least 6 hours up to overnight.
- Heat oven to 350ºF. Place watermelon cubes on a parchment lined baking sheet, reserving some of the marinade. Bake for 1 hour, stirring occasionally.
- Remove from the oven and allow to cool. Transfer to a plate and drizzle some of the reserved marinade over the watermelon. Top with sesame seeds and scallions.