Don't you love the idea of eating your dinner out of one big bowl? In the early part of this year, I renewed my commitment to eating more healthy foods such as fruits and vegetables. (It's an ongoing process.) I became fascinated with the idea of vegan bowls - proteins, grains and toppings in one comforting, healthy lunch or dinner bowl. Vegan bowls are ideal for summer, because you can do minimal cooking on hot days (or none at all really if you opt for a raw foods bowl).
I was excited to learn that vegan food blogger Jackie Sobon's new cookbook is called Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power. It came along at just the right time for me, as I was looking for vegan bowl inspiration. You might know Jackie as the creator of the blog Vegan Yack Attack.
Vegan Bowl Attack! features over 100 simple and nourishing vegan bowls. Many combine vegetables, whole grains and protein, but Jackie also thinks outside the
|Photo by Jackie Sobon|
I chose to try Jackie's Spicy Sushi Bowl and share the recipe with you all. We are big fans of vegetarian sushi in this house and I know that many of you are similarly sushi-addicted. The sushi bowl makes for a more casual affair than rolling your own maki sushi.
You still make sushi rice and chop up yummy "fillings" like mango and avocado, but instead of rolling, you throw it all into a bowl. Fun and easy, it would be a great option for buffet food at a party. Jackie's recipe includes instructions for making your own vegan spicy mayo, a delicious topping to drizzle on (or drown) your Spicy Sushi Bowl.
A note on daikon radish: my regular grocery store didn't have any in, so I went to a Chinese grocery store to get some. They didn't know what daikon was (because I believe that's a Japanese word), so look out for "white radish" or "Chinese radish."
In my family, we all loved putting together our own sushi bowls. In the photo above, you can see my daughter's sushi bowl on the lower left and mine next to it. The kids were really happy with the meal (and that doesn't happen all that often, trust me). I was happy I got some vegetables into the kiddos without having to nudge, persuade (and basically force) them. There's a gluten-free option too, if you go with gluten-free bread crumbs.
If you haven't had your sushi via a bowl before, I urge you to try this recipe! You could definitely add some of your other fave toppings as desired. If you are in the US or Canada, enter to win a copy of Vegan Bowl Attack! below.
I also made the Tex-Mex Potato Salad. I doubled the recipe to take to a potluck party and everyone really enjoyed it. I am looking forward to making more recipes like White Bean Beer Fondue, Cabbage Roll Bowl, S'Mores Pudding Bowl and especially Mini-Cinni Rolls With Cashew Cream Cheese Drizzle!
Do you eat bowl meals often? What vegan options would you add to a sushi bowl?
Spicy Sushi Bowl (Vegan)
Keywords: vegan nut-free
Ingredients (4 servings)
- 1 package (12 ounces, or 340 g) soft silken tofu
- ¼ cup (60 ml) rice vinegar
- ¼ cup (60 ml) toasted sesame oil
- 3 tablespoons (45 ml) sriracha hot sauce
- ¾ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon agave nectar
- 1 cup (180 g) sushi rice
- 2 cups (475 ml) water
- 1 tablespoon (15 ml) rice vinegar
- 2 sheets of nori seaweed cut into strips
- 4 ounces (115 g) cucumber, julienne-cut
- 6 ounces (170 g) daikon radish, julienne-cut
- 6 ounces (170 g) mango, peeled, seeded, and thinly sliced
- 1 cup (146 g) sliced avocado
- 1 cup (150 g) edamame, steamed and removed from pods
- 3 tablespoons (10 g) panko bread crumbs (gluten-free, if necessary), toasted
- 1 tablespoon (8 g) sesame seeds, toasted
Place all of the ingredients in a food processor or blender and purée until completely smooth. Transfer the mayo to a jar or large squeeze bottle and store in the refrigerator for up to 3 weeks. (This recipe makes more than you will need for the sushi bowls.)To make the sushi bowl:
Place the sushi rice, water, and rice vinegar in a pot over medium-low heat, partially cover, and bring to a boil. Lower the heat and simmer for 20 to 25 minutes until the rice is soft, but not mushy. Fluff with a wooden spoon.
Divide the nori strips among 4 bowls, crisscrossing them. Divide the cooked rice among the bowls, as well as the cucumber, daikon radish, mango, avocado, and edamame. Combine the panko bread crumbs and sesame seeds in a small bowl and then sprinkle the crunchies over each bowl. Finish each bowl with a drizzle of spicy mayo. Serve immediately.
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Recipe reprinted from Vegan Bowl Attack!: More than 100 One-Dish Meals Packed with Plant-Based Power By Jackie Sobon, published by Fair Winds Press.
Enter to win a copy of Vegan Bowl Attack!Residents of the US and Canada may enter to win a copy of Vegan Bowl Attack! using the rafflecopter widget below until August 31st.
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*I was provided with a book for review purposes. I received no other compensation. This post contains affiliate links.