Sushi Bowl

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.

Ingredients:

• 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.

Instructions:

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.

Prepare miso sauce by putting everything in a food processor, blender, or high speed blender and blend well.

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]