Ever since I recreated the amazing bowl I had at Lean and Green Cafe and made my Sweet and Spicy Power Bowl, I was itching to create another bowl for us to eat. My family loves these bowls as they are easy to make and so healthy and nutritious. Since I had a bunch of chickpea miso left, I wanted to make more of my miso sauce so I decided to create a sushi type bowl filled with veggies. I stuck with my brown rice/quinoa combo, but using more brown rice then quinoa gave it that sushi feel. As I was shopping for ingredients, I picked up some watermelon radishes, have you ever had those? They are awesome additions to any dish you want that wasabi type bite in, making it perfect for this dish! I love spice and love these radishes so I often use them in salads. All of the veggies I picked blended well in this bowl, and it definitely curbed my craving for a sushi roll!
This bowl was a hit with the boys! The loved the dressing mixed in with the veggies and rice/quinoa mix. To make it easier for them to eat I chopped everything up into smaller pieces and mixed it all together. I left out the radish because they are a little too spicy for them, but everything else they devoured. It turned out to be a great family meal that was easy to put together since the only thing that needs cooking is the kale and brown rice/quinoa mix. I actually cooked these together in my rice cooker using the steaming basket on top of the regular bowl. Easy to prep and loved by all? Win win!
[recipe title= “Sushi Bowl” servings= “Makes 2 bowls”]
A veggie roll in a bowl! Tons of veggies over brown rice and quinoa and topped with miso sauce and Tamari.
- 2 cups brown rice
- 1 cup quinoa (optional or you can do an extra cup of brown rice)
- 3 cups veggie broth to cook quinoa/rice (can sub water)
- 1 small bunch kale, chopped into big pieces (about 15 leaves, I use dino/flat leaf kale)
- ½ cup sliced carrots, sliced into 3 inch long pieces
- 1 avocado, sliced into 3 inch long pieces
- ½ up sliced cucumber, sliced into 3 inch long pieces
- 6 pieces asparagus, cut into 3 inch long pieces
- 2 green onions, chopped
- 1 watermelon radish, sliced into 3 inch long pieces (optional for added spice)
- drizzle of Miso Sauce
- drizzle of Bragg Liquid Aminos or Tamari (or soy sauce for non gluten free version)
note: You can add or sub any veggies you like in your sushi rolls. Make sure that you only steam the kale a bit and don’t overcook it. It should still be firm and a bright green.
Rinse and cook the quinoa/rice in a rice cooker or on stovetop using the veggie broth (or water). You can also steam the kale and asparagus if you have a steamer basket by adding it after the rice/quinoa is done cooking and closing the lid for 5 or so minutes, but if not steam kale and asparagus separately. Make sure you are only lightly steaming. You want it al dente, not overcooked.
Wash and cut veggies.
Assemble ingredients in a bowl by putting rice/quinoa mix at the bottom, then top with the veggies. Drizzle miso sauce and Liquid Aminos/Tamari/Soy Sauce over the top. [/recipe]