Name: Sushi Quinoa Power Bowl
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Vegan
Ingredients: 1 cup cooked toasted quinoa; 1 1/2 cup steamed edamame; 1/2 large or 1 small avocado, sliced; 2 TBSP green onion; 1 cucumber, julienned; 1 carrot, julienned; 1 TBSP Tamari lite; 1 TBSP rice vinegar; green onion; sesame seeds; sriracha

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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.

Tried.

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.

Yum.

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?

What You Need to Make Sushi Quinoa Power Bowl

Here’s what you need to make this bowl:

toasted quinoa
steamed edamame
avocado
green onion
cucumber
carrot
Tamari lite
rice vinegar
green onion
sesame seeds
sriracha

That’s it!

How to Make Sushi Quinoa Power Bowl

Mix together the rice vinegar with Tamari lite for your dressing and set it aside.

To assemble, divide the quinoa, steamed edamame, and julienned vegetables between bowls and top with diced green onion, dressing and sriracha to taste.

Garnish with sesame seeds.

Enjoy immediately!

Store the leftovers separately in the refrigerator for 2-3 days and reassemble before serving.

Swaps and Substitutions

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.

How to Serve Sushi Quinoa Power Bowl

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!

Enjoy!

More Vegan Power Bowls

I Want to Hear From You

If you make this Sushi Quinoa Power Bowl recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

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XO Lauren