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April 26, 2016

by Alyssa Rimmer

Vegan Quinoa Sushi Bowls

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A quick and easy vegan dinner, these quinoa sushi bowls combine classic sushi ingredients and are topped in a spicy ginger-miso dressing instead of mayo.

Facebook logoTwitter logoPinterest logoQuinoa Sushi Bowls! Made with tons of veggies, spicy tofu and a ginger miso dressing!

 

Bowls are seriously the best. They just make every meal so much easier.

Like sushi. Sure, I could pull out my sushi rolling mat, carefully julienne my veggies, buy raw fish, etc., etc., but it would take at least two times longer than if I just put all those ingredients in a bowl. I mean, after all, it is all the same ingredients and each bite will taste like sushi.

…so half the time, half the effort, all the flavor. Definitely a win in my book!

Facebook logoTwitter logoPinterest logoEASY Quinoa Sushi Bowls -- come together in under 20 minutes and taste just like sushi!

For our sushi bowls today, we're keeping it totally plant-based.

Instead of fish, I chose to go with some tofu which I marinated in kimchi juice for some added flavor and a little spice. Then we're using quinoa to replace the rice, and for the veggies I kept it traditional with carrot and cucumber. I cubed the cucumber and then peeled the carrot into thin strips. I think the contrast helped give the bowls a little bit more excitement.

Oh and of course, there's some nori. Can't be sushi without nori!

(also avocado and kimchi because those are like three of my most favorite Asian-inspired ingredients.)

Facebook logoTwitter logoPinterest logoCREAMY MISO GINGER SAUCE -- made with tahini, hemp seeds, hot sauce, ginger and miso!

The sauce on top? Spicy ginger-miso “mayo.” Oh. My. SO good!

I say mayo in quotes because this is far from an actual mayo. It's more like dressing but takes place of that spicy mayos that come with so many sushi rolls.

The base? Tahini + hemp seeds. Then it's just miso, ginger and hot sauce. Blend these up with a little water and you're done. So much healthier (and arguably more delicious) than mayo!

Facebook logoTwitter logoPinterest logoQUINOA SUSHI BOWLS with a spicy miso-ginger dressing {vegan}

Facebook logoTwitter logoPinterest logoVEGAN QUINOA SUSHI BOWLS -- with tofu, veggies and a spicy miso-ginger dressing

The balance of textures is what I love most about these bowls. You've got the crunchy cucumbers, the fluffy quinoa, the soft tofu, the buttery avocado and ribbons of carrot. All tossed together and it's pretty much the perfect combination.

Do you think my favorite sushi restaurant will serve me my sushi in a bowl next time?

Your turn…

What are your favorite meals to eat out of bowls? I'm personally a huge fan of smoothie bowls and quinoa bowls (obvi), but would love to hear what you think!

xo Alyssa

Facebook logoTwitter logoPinterest logoThese SIMPLE Quinoa Sushi Bowls are seriously the BEST! So much easier than making sushi at home and they've got all the same flavors!

More Easy and Healthy Recipes to try:

Facebook logoTwitter logoPinterest logoVegan Quinoa Sushi Bowl

Vegan Quinoa Sushi Bowls

For our sushi bowls today, we're keeping it totally plant-based.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 356kcal
Author Alyssa Rimmer
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Facebook logoTwitter logoPinterest logoThese SIMPLE Quinoa Sushi Bowls are seriously the BEST! So much easier than making sushi at home and they've got all the same flavors!
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Ingredients

Instructions

  • Add quinoa and 2 cups of water to a large saucepan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until the water has been absorbed.
  • Meanwhile, peel the carrots into long, thin strips. Chop the cucumbers into bite-sized pieces, then cube the tofu and toss it with 1 tablespoon of kimchi juice. Finely chop the kimchi and scallions and set everything aside.
  • For the nori, toast the sheets in a dry skillet or carefully over a gas burner (if you have a gas stove).
  • When the quinoa is done cooking, separate it between your bowls. Then evenly distribute the remaining ingredients and crumble nori on top of each bowl.
  • Thinly slice the avocado and place slices on each bowl. Sprinkle with sesame seeds (if using) and then prepare the sauce.
  • In a blender, combine all the dressing ingredients and blend until smooth. Start with 1/4 cup of water and add more as needed to reach a drizzable (totally not a word) consistency. Drizzle over the bowls and enjoy!

Nutrition

Calories: 356kcal | Carbohydrates: 38g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Sodium: 166mg | Potassium: 820mg | Fiber: 7g | Sugar: 3g | Vitamin A: 2820IU | Vitamin C: 10.7mg | Calcium: 87mg | Iron: 4.4mg

 

 

Want more quinoa bowl recipes?
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Facebook logoTwitter logoPinterest logoThese SIMPLE Quinoa Sushi Bowls are seriously the BEST! So much easier than making sushi at home and they've got all the same flavors!

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About Alyssa

Hey there, I’m Alyssa Rimmer, a certified Holistic Nutritionist, yoga-lover, dog mom, and founder of Simply Quinoa. It’s nice to meet you! I created SQ as a way to provide solutions for women just like me, who were struggling to find helpful information about how to live a healthy and fulfilled life. My hope is that you will find inspiration here on SQ – in my story, in my recipes, in the hundreds of wellness articles, and in our amazing community. Welcome!

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  1. This looks really good, how long do you have the tofu marinate for before adding it in? I would think that this would last well in the fridge for meals later on other than the avocado.

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  3. Love the idea of a vegan sushi bowl! This looks so easy to make and must taste delicious. Definitely trying this recipe out this week.

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