Wednesday, January 27, 2016 / 2 Comments / cooking videos , dinner , lunch recipes , rainbow bowls , Vegan , Vegetarian
Sushi Buddha Bowls
How to make veggie sushi Buddha bowls. A quick and easy recipe.
I hear the Super Bowl is coming up. Will you be watching? The big parties look like a lot of fun, but I have to tell you, we never watch the game. The Super Bowl, does, however remind me of one of my favorite meals... super food bowls! I'm going to be sharing a few of my favorite versions in the next few days. You could totally serve these SuperFood Bowls at you Super Bowl parties. Set out the topping and let everyone make their own Super Bowls. Today's super food Buddha bowl is sushi inspired. I love love love making Buddha rainbow bowls because they are so fun and colorful and loaded with nourishing ingredients.
Step 1: Choose your base. I used cauliflower rice for mine (see video for the simple recipe!) and Jasmine rice for the kids. To be honest, in the future I would use Jasmine rice as well - it's just tastier and more satisfying than the cauliflower rice. Quinoa is also a great base for your Buddha Bowls.
Step 2: Choose your favorite sushi toppings. I put out some of my favorite toppings/sushi fillings, and some of the kids' favorites. After I took the photos I added crispy baked tofu to make this a more filling meal. If you're a meat eater, you could add teriyaki chicken or grilled shrimp.
Our vegan Buddha sushi bowl toppings! Shoot for a variety of colors and textures.
Here's the video! I would be so honored if you would take a second to subscribe to my YouTube channel as I plan to add more videos every week.
Sushi Buddha BowlsYummy Mummy Kitchen
Nourishing veggie sushi inspired bowl. These easy bowls are great for taking on the go and would be perfect for a delicious work lunch.
- 4 cups cooked Jasmine rice, quinoa, or cauliflower rice
- 2 avocados, seeded and diced or sliced
- 2 large carrots, peeled and thinly sliced
- 2 cups shelled edamame
- cubed baked tofu (optional)
- 2 Persian cucumbers, diced
- purple cabbage, sliced
- 2 tablespoons black sesame seeds
- pickled ginger
- 1 radish, thinly sliced
- 1/2 cup sliced nori (roasted seaweed)
- soy sauce or Bragg liquid aminos
- Fill bowls with rice. Arrange toppings over the rice. Serve with soy sauce and enjoy!
- *You can make these bowls early, cover with plastic wrap, and refrigerate until ready to eat.
Prep Time: 10 mins.
Total time: 15 mins.
Tags: vegan, vegetarian, superfoods, sushi, Japanese, Buddha bowls