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Quinoa Sushi Bowls! Made with tons of veggies, spicy tofu and a ginger miso dressing!

Vegan Quinoa Sushi Bowls

For our sushi bowls today, we're keeping it totally plant-based.
Course Main Course
Cuisine American, Japanese
Keyword sushi, vegan sushi, vegetarian sushi
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 356kcal
Author Alyssa Rimmer



  • 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!


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