Vegan Sushi Quinoa Bowl

Have sushi at home with this vegan sushi bowl recipe, filled with quinoa, edamame, avocado, carrots, cucumber and a miso dressing. Perfect for meal prep!

I love the plant-based ingredients in sushi, but I’m not a huge fan of raw fish. Not to mention that I don’t love the high price tag of sushi night.

That’s why I decided to take the ingredients normally found in a sushi roll and make this Vegan Quinoa Sushi Bowl. The nice thing is that this bowl is so incredibly easy to make, and it doesn’t require any fancy sushi rolling equipment.

Ingredients to make a Vegan Sushi Quinoa Bowl

At first glance, the ingredients list may seem overwhelming with all the different things it calls for. But trust me, these are such great ingredients to have in your pantry… and I know you’ll want to make this bowl again soon.

To make this, you’ll need:

Dressing

• 1/4 cup neutral oil like canola, grapeseed or vegetable oil
• 2 tablespoons red wine vinegar
• 2 teaspoons white miso paste
• 1/4 teaspoon sesame oil
• 1/2 teaspoon honey or agave
• 1/2 teaspoon soy sauce

Salad

• 2 cups quinoa cooked
• 2 large carrots shaved or shredded
• 1/2 small cucumber sliced
• 1/2 cup edamame beans cooked
• 1/2 avocado sliced

Toppings

• 2 pieces dried seaweed chopped
• 1 tablespoon sesame seeds
• salt to taste

How to make a Vegan Sushi Quinoa Bowl

As a vegetarian, going to a sushi restaurant isn’t all that satisfying. I’m limited to choosing from one or two veggie rolls on the menu. Usually I end up with a roll that is just rice, seaweed, avocado, cucumbers and carrots, and I’m hungry about an hour later. I need some protein people!

That’s why I created this Vegan Sushi Quinoa Bowl. It combines that flavors of a vegetarian sushi roll– carrot, cucumber and seaweed–and adds in some much-needed protein–edamame and quinoa. Not to mention that you also get some healthy fats from the avocado and oil in the dressing. The only cooked ingredient in this bowl is the quinoa, and that’s ready in about 12 minutes.

Here’s how to make it:

1. While the quinoa is cooking, slice up the veggies and whisk together the dressing ingredients.
2. When the quinoa is ready, add the veggies, sliced avocado, seaweed and sesame seeds.
3. Pour the miso dressing on the quinoa mixture and toss until thoroughly coated. Serve and top with sesame seeds and seaweed.

The combination of protein, healthy fat and fiber make this bowl something that will keep you full for hours. As a matter of fact, this Vegan Sushi Bowl is one of my go-to post-workout recovery meals. The combination of quinoa and edamame provides a double whammy of protein to tired muscles.

And I have to say… it’s beyond scrumptious and doesn’t cost $10+ per bowl.

Can I make substitutions?

Don’t have all the ingredients on hand? No worries! As with almost all of my meatless recipes, making substitutions is so easy. Here are some of my favorite ways to swap ingredients in this recipe:

• Instead of quinoa, use brown rice or lentils
• Instead of edamame, use chickpeas
• Instead of shredded carrot, try zoodles (zucchini noodles)
• Instead of sesame seeds, try pepitas
• For more crunch, add sliced red bell peppers

Can I meal prep this recipe?

Yes, and I encourage you to do just that! Since this bowl can be eaten hot or cold, it’s perfect for meal prepping. The quinoa, carrots and edamame beans will hold their texture and flavor for 3-4 days. You can also make the dressing ahead of time and keep it in a separate container.

When you’re ready to eat, just cut up an avocado and add the slices to the bowl. Then pour on the dressing.

So rather than go out for sushi night, stay in and whip up this simple bowl in minutes. This also makes a great meal prep option for a simple lunchtime staple.

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