Easy On The Go Vegetable Sushi Bowl
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 1 1x
- Category: Entree
- Cuisine: Vegan, Gluten-free
Ingredients
Scale
- 1 cup sprouts
- ½ cup cooked rice
- ½ red bell pepper, julienned
- ¼ cup red onion, julienned
- ¼ avocado, sliced
- ½ large carrot, shredded
- ½ cup cucumber, julienned
- 5 nori sheets, torn or cut into strips
- ½ cup snap peas
- DRESSING
- 1 tablespoon toasted sesame oil
- 2 tablespoons rice wine vinegar
- ½ inch fresh ginger, grated
- 1 tablespoon organic peanut butter
- 1 Medjool date (pitted)
- 1 tablespoons Liquid Aminos
- 2 tablespoons of water
- sesame seeds to garnish, optional
Instructions
- Prep all the vegetables and set aside.
- Cook rice to package directions (normally 1¾ cup water : 1 cup dry white rice, boil for 15 minutes, take off heat with the lid on, mix in chopped nori sheets, sit for 15 minutes and then fork/fluff).
- Build your bowl by starting with placing the rice on the bottom, followed by the sprouts, then arranging all the toppings clustered in their own group (as shown in the picture).
- DRESSING
- Combine all the ingredients in a small bowl and whisk. Adjust seasonings to suit your taste.
- Pour the dressing on top just before serving. You can mix the entire bowl or simply eat as they’re arranged.
- Enjoy.
Nutrition
- Calories: 444
- Sugar: 9.5g
- Fat: 26g
- Carbohydrates: 46.1g
- Fiber: 8.9g
- Protein: 9.7g
Find it online: https://livesimplynatural.com/easy-vegetable-sushi-bowl/