Sushi Bowl

I love sushi. But I love sushi bowls even more (namely because there’s more room to load in all your favourite ingredients)! They’re tasty, fresh and a wonderfully balanced meal that will leave you feeling oh-so-satisfied. The nori sheets also provide your daily dose of iodine (particularly important on a plant based diet). And the dressing is divine (way better than soy sauce, trust me).

Feel free to mix up this recipe by swapping other veggies in or out, trying almond butter or tahini in the sauce instead of peanut butter, or topping with your favourite fresh herb. (which might not be coriander for some people). Tempeh would also work really well with this dish instead of tofu.

Now time to make some magic in the kitchen!

IMG_8738

Poke Bowl

*Makes 4 bowls

Ingredients:

For the bowl:

  • 450 g block of firm tofu
  • 2 tbsp coconut aminos
  • 1 tbsp fresh ginger, minced
  • 2 large carrots
  • 1 cucumber
  • 1 large beetroot
  • 2 cups kale
  • Juice of 1/2 lime
  • 200 g edamame
  • 2 nori sheets
  • 2 cups brown rice
  • Pickled ginger (to serve)
  • Fresh coriander (to serve)

For the sauce:

  • 2 tbsp natural peanut butter
  • 4 tbsp coconut cream
  • Juice of 1/2 lime
  • 1 tbsp coconut aminos

 

Method:

  1. Preheat oven to 220 degrees celsius fan force. Line a tray with baking paper.
  2. Cut tofu into squares and use hands to combine with the coconut aminos and minced ginger. Spread over baking paper and let cook for approximately 20 mins (or until golden brown).
  3. Bring the rice to the boil with 4 cups of water. Simmer and stir regularly until water is absorbed. Add 1 tbsp of coconut aminos, stir through and then let sit with a lid on.
  4. In another pot, bring the edamame to the boil and cook for 4 mins (until soft).
  5. Prepare the carrots by peeling them and then use the peeler to slice the carrot into ribbons along its length.  Cut the cucumber into thin slices. Peel the beetroot and grate.
  6. Slice each nori sheet into 6 rectangles.
  7. Prepare the kale by massaging with the juice of 1/2 a lime.
  8. To prepare the sauce, combine the peanut butter, coconut cream, lime and coconut aminos in a blender.
  9. Arrange each element in the bowls, add the pickled ginger, drizzle the peanut dressing over the top and garnish with fresh coriander.

 


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