These Summer Maple Lime Watermelon Zoodle Bowls are loaded with bright, fresh, Summer flavors and plant based protein! Tangy, sweet and SO tasty!
OHHH these sunny-summer POWER BOWLS.
Cannot get enough. Pressing the “lunch” life button over here on rep-EAT<– Side note, I don’t actually have a button like that, but wouldn’t that be AMAZE?!
Anyway. These bowls are the kind of meal that reminds you that throwing random stuff from your fridge into a bowl can actually be as delicious as prepping an elaborate meal from scratch.
You might be one of those good-at-using-random-fridge-food-to-make-meals people and, if so, TEACH ME THE WAYS.
Me? I am ZERO percent that awesome at life. I always feel like I need to create something NEW from the GROUND –> UP. Which means my refrigerator is like the junk drawer of food. SO MUCH RANDOM STUFF THAT YOU DON’T EVEN KNOW WHAT IT IS.
Don’t lie. You have a junk drawer, that has been on your “to do” list to clean out for eleventy billion years, but then you don’t do it because then it would no longer be called a junk drawer and that feels WAY TOO PRODUCTIVE for your life.
You know what I mean.
Anyway. These watermelon bowls happened by accident! By chance! Wasn’t meant to ever be a recipe. It was one of those “I just need to eat something, and this is food” kinda meals and I had leftover ingredients from shrimp avocado salad with watermelon.
AND IT ROCKED MY WORLD.
So, I’m sharing it with you
Because you stuck with me all these years, choosing to eat crazy food like green cashew curry chicken bowls with watermelon in a world where you could chose something normal like a strawberry watermelon smoothie I know it’s gonna make your taste buds SLAP YOUR BRAIN wanting another bite.
I don’t really know what that means but someone said it on The Food Network last night, so it must be good.
This mish-mash of tender-crispy zucchini noodles, chewy edamame bean, smoky-grilled corn, sweet and JUICY watermelon with this BURST of creamy, salt feta cheese and FRESH basil and mint is basically a big bowl of what you would imagine Summer would taste like.
Did I tell you about last Christmas at Mr. FFF’s side of the family, when I walked into his Grandparents house (which was in a snow-covered forest in Wisconsin) and there was just a BIG OL’ WATERMELON chillin’ on the counter.
Not what I think about when juicy-slurpy-pink fruit is on my mind. But this bowl? MHMMMM.
It’s also L-O-A-D-E-D with plant-based protein (Helllooo edamame deliciousness!) and a mega dose of from-the-ground nutrition that is gonna fill up your hungry belly while feeling, liiike, SO NOURISHING all at the same time.
In other news: 2 ingredient maple lime dressing that is giving me alllll the heart eyes over here.
This punchy little combo of flavors is perfectly tangy to balance out the sweetness of the maple syrup and watermelon, so that you’ve got this savory-sweet little magic doing a number all over your taste buds.
In other news, I’ve also nixed the watermelon in this Summer Maple Lime Watermelon Zoodle Bowl and used blueberries instead. It was equally delicious and totally works if you don’t feel like committing to a watermelon.
Whatever way you eat it, this POWERED UP bowl of goodies is gonna make you feel like the Summer Goddess that I know you are.
Summer Maple Lime Watermelon Zoodle Bowl Recipe
- 1 ear Corn large, shucked
- 1 teaspoon Olive Oil
- 1 large Zucchini Squash spiralized with blade D
- 1 cup Cooked Edamame shelled
- 1 cup Watermelon cubed
- 2 ounces Feta Cheese crumbled
- 2 tablespoons Fresh Basil sliced
- 1 tablespoon Fresh Mint sliced
- 2 tablespoons Pure Maple Syrup
- 5 teaspoons Fresh Lime Juice
- Sea Salt to taste
Preheat your grill to high heat. Rub the corn with the olive oil and place on the grill. Grill until nice and charred, about 12-20 minutes, turning every 6-7 minutes. Let cool until you’re able to handle it.
Divide the spiralized zucchini, edamame, watermelon, feta, basil and mint between 2 bowls. Use a sharp knife and cut the kernels off the corn and divide them between the bowls.
Mix the maple syrup, lime juice and a pinch of salt and divide between the bowls.
Toss everything together and season to taste with salt.