Have sushi at home with this VEGAN sushi bowl recipe, filled with quinoa, edamame, avocado, carrots, cucumber and a miso dressing. Perfect for meal prep!
Sometimes I struggle with what to make for dinner. I always think of a salad as a lunchtime option and something more substantial is for dinner. But there’s really no reason that needs to be the case, and this Vegan Sushi Quinoa Bowl is a satisfying lunch or dinner.
As a vegetarian, going to a sushi restaurant isn’t all that satisfying. I’m limited to choosing from one or two veggie rolls on the menu. Usually I end up with a roll that is just rice, seaweed, avocado, cucumbers and carrots, and I’m hungry about an hour later. I need some protein people!
That’s why I created this Vegan Sushi Quinoa Bowl. It combines that flavors of a vegetarian sushi roll– avocado, carrot, cucumber and seaweed–and adds in some much-needed protein–edamame and quinoa. It’s finished off with some crunchy sesame seeds and a quick and easy miso dressing. And I have to say… it’s beyond scrumptious and doesn’t cost $10+ per bowl.
So rather than go out for sushi night, stay in and whip up this simple bowl in minutes. This also makes a great meal prep option for a simple lunchtime staple.
Vegan Sushi Quinoa Bowl
Stay in for sushi night with this simple vegan quinoa bowl that incorporates all the flavors of your favorite veggie sushi roll.
- 1/4 cup neutral oil like canola, grapeseed or vegetable oil
- 2 tablespoons red wine vinegar
- 2 teaspoons white miso paste
- 1/4 teaspoon sesame oil
- 1/2 teaspoon honey or agave
- 1/2 teaspoon soy sauce
- 2 cups quinoa cooked
- 2 large carrots shaved or shredded
- 1/2 small cucumber sliced
- 1/2 cup edamame beans cooked
- 1/2 avocado sliced
- 2 pieces dried seaweed chopped
- 1 tablespoon sesame seeds
- salt to taste
In a small bowl, combine the oil, vinegar, miso, sesame oil, honey and sauce sauce. Whisk until thoroughly combined.
In a large bowl, combine the quinoa, shaved carrots, cucumber slices, edamame and avocado.
Pour the miso dressing on the quinoa mixture and toss until thoroughly coated. Serve in two bowls and top with sesame seeds and seaweed.