These Vegan Sushi Bowls with a creamy miso tahini dressing are one of our favorite weeknight meals. Bonus: you can meal prep everything ahead of time for quick assembly!
- 1 cup dry white rice (jasmine or sushi rice), cooked according to package directions
- 1 cup thinly sliced cucumber
- 1 cup of carrots, julienned
- ¼ of a small head of purple cabbage, sliced thinly
- 5 radishes, sliced thinly
- 1 cup frozen edamame
- Roasted seaweed
- 1 avocado, sliced thinly
Miso Tahini Dressing:
- 1/3 cup tahini
- 1/3 cup water
- 1 1/2 tbsp white miso paste
- 1 1/2 tbsp lime juice
- 1 1/2 tbsp rice vinegar
- 1/4 tsp red pepper flakes
- 1 tbsp low sodium tamari or soy sauce
- Cook rice according to package directions.
- Steam or boil 1 cup frozen edamame beans according to package directions. Rinse, set aside, and let cool while chopping up the cucumber, carrots, cabbage, radishes, and avocados.
- For the dressing, whisk all ingredients (1/3 cup tahini, 1/3 cup water, 1.5 tbsp white miso, 1.5 tbsp lime juice, 1.5 tbsp rice wine vinegar, 1 tbsp low sodium tamari or soy sauce, 1/4 tsp red pepper flakes) until smooth and creamy.
- Spoon rice into bowls and top with veggies. Drizzle generously with miso tahini dressing and enjoy!
Chopping: We julienned the carrots and sliced the radishes thinly, but we understand this can be a lot of chopping. If you don't care about making your bowls look pretty, you can chop the veggies however you want or even use a food processor for the cabbage and carrots.
Make it ahead of time: The best way to enjoy these bowls is to chop up the veggies ahead of time, and assemble when you're ready to eat. We would recommend only slicing the avocado once you're ready to serve or eat, or else it will oxidize. You can also cook the rice ahead of time and prep the dressing up to a week ahead of time. We suggest storing each component separately.
- Category: Dinner
- Method: Stovetop
- Cuisine: Japanese-American
Keywords: vegan sushi bowls