Ingredients
- 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
- Add cubed watermelon to a medium sized bowl. In a smaller bowl, stir together sesame oil, rice vinegar, Bragg 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.
