Bring the plant-based sushi bar to your house in 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.
My first date with Dan was at a sushi restaurant.
It was my first time having sushi, so I let him order for the both of us and tried to play cool.
I was actually staring at my chopsticks nervously, debating the best method to transport those rolls from point A (plate) to point B (mouth) gracefully.
After figuring out the whole logistics, I decided that I liked sushi.
Spoiler alert: then I went vegan.
After going plant-based I sorely missed all of the sushi flavors without, well, the sushi.
I thought my sushi days were over until I discovered avocado rolls.
Whoever thought to stuff creamy avocado in a bed of sticky rice was a total genius.
I also found that most sushi places are also equipped to make cucumber, squash, or sweet potato rolls too.
We always order an appetizer of steamed edamame, pinching the salty green pods hungrily while waiting for the main course.
I created these Spicy Veggie Sushi Power Bowls to combine all of my favorite sushi flavors from the sushi bar to your kitchen.
Recreating my favorite restaurant dishes at home because it allows me total control of quantities.
And of course, who would I be if I didn’t add extra veg to the mix?
I don’t think I’ve ever left a restaurant complaining about too many vegetables on my plate, how about you?
If there is one thing that will ruin a restaurant dish for me, it’s too much sodium, so I love having complete control over the salt shaker here.
The dressing is a mixture of Tamari lite (lower in sodium than regular Tamari or soy sauce) and white rice vinegar for that salty sushi taste without totally abusing your night guard by clenching all night long.
And because I really am a total control freak, I changed the typical white sticky sushi rice to quinoa to make the dish gluten free and to pack in extra protein.
It’s all about the options.
I crave sushi in the summer because it’s light and refreshing.
You’re going to love the mix of crunchy veggies, creamy avocado, hearty quinoa, and protein packed edamame.
This bowl comes together super quickly for hearty weeknight meals because all of the vegetables are raw.
If you prep your quinoa and edamame in advance like I do, these bowls can be on the table faster that a sushi chef can roll. And that’s fast.
Enjoy these bowls for your own sushi date night in, a quick dinner, or refreshing lunch!
If you make these Spicy Veggie Sushi Power Bowls, I want to hear about it.
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Check out my Pinterest page to pin more recipe like this one to make later.
For more power bowl recipes, check out my Mediterranean Cauliflower Rice Tabbouleh Bowls, Greek Power Bowl with Cucumber Yogurt Tzatziki Sauce, or my Forbidden Rice Power Bowls with Orange Maple Miso Dressing.
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Bring the plant-based sushi bar to your house in under 30 minutes! Toasted quinoa, steamed edamame, raw veggies, and avocado with a 2-ingredient dressing.
- If you haven’t already done so, cook your quinoa according to package instructions and set aside.
- Steam edamame until tender (3-5 minutes for frozen) and set aside.
- Mix rice vinegar with Tamari lite for your dressing and set aside.
- Next, slice avocado and julienne the carrot and cucumber. If you don’t have a julienne peeler, try dicing your carrots and cucumber finely for the same effect.
- To assemble, divide quinoa, steamed edamame, and julienned vegetables between bowls and top with diced green onion, dressing and sriracha to taste. Garnish with sesame seeds.
- Store leftovers separately in the fridge for 2-3 days, though best when fresh.
*Cook time including time for quinoa to cook.
**Recipe serves two because I found that the julienned vegetables start to disintegrate and lose their form after several day. If serving for two or more, double the ingredients.
- Category: Entree, Power Bowl
- Cuisine: Vegan, Gluten-Free, Oil-Free
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