Sushi Bowl

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.