Deconstructed Sushi Bowl (Vegan)
This deconstructed sushi bowl is both vegan and gluten-free. It is packed with various veggies and has a tasty tamari dressing.
For the rice:
- 1 cup cooked rice of choice about ½ cup dry - I use brown rice
- 1 teaspoon maple syrup
- 2 teaspoon apple cider vinegar
- ½ teaspoon black roasted sesame seeds
For everything else:
- ½ cup sweet potato chopped in short, thin rectangles
- 1 cup water
- ½ carrot
- ½ avocado
- ¼ cup cucumber diced
- ¼ cup shelled edamame beans
- ¼ cup green onion chopped
- ¼ cup red cabbage chopped
- 1 teaspoon black roasted sesame seeds
- 1 seaweed sheet optional
If your rice isn’t already cooked, begin cooking it. Once it’s cooked, mix it with the rice ingredients (maple syrup, apple cider vinegar, and black roasted sesame seeds).
Next, start cooking your sweet potato. Add the chopped sweet potato and water to a pot and boil for about 5 minutes, just until it can be easily pierced with a fork. Drain out the remaining water and add the cooked sweet potato to a large plate or bowl.
Prepare all other bowl ingredients and add them to your dish.
Mix all dressing ingredients in a small bowl and pour it onto your deconstructed sushi. Mix and enjoy!
You can tear up some seaweed snacks or a nori sheet and add it to the bowl if desired, however I have been unable to find any that are oil-free. Some are also not gluten-free, so ensure you check the ingredients if you can’t have gluten.
This bowl is quite calorie-dense, so reduce the amount of rice if desired, or share it with someone else.
If you want to reduce the sodium in this dressing, I recommend using 3 teaspoons of tamari instead of 4.
Calories: 597kcal | Protein: 16g | Saturated Fat: 3g | Fiber: 16g | Sugar: 19g | Vitamin C: 34mg | Calcium: 135mg | Iron: 4mg