I love nourish bowls. I make one for dinner at least 2 times each week. They are perfect for anyone who is short on time or if you have random ingredients to use up in your fridge. And this one is especially amazing because it only takes 20 minutes from start to finish.
I like to use a simple formula to put nourish bowls together. That way I can make sure they are full of nutrients and will keep me full. I make sure each bowl has one of the following: starch, protein, vegetable, fat, sauce.
To complete the formula for this sushi bowl I use: quinoa, edamame, spiraled carrot + cucumber, sliced bell pepper + radish, avocado and a sesame soy dressing to drizzle on top.
As with most of my recipes, the vegetables you use are up to you. Just use what you like. Also, if you don’t like to chop or don’t have a spiralizer, feel free to purchase packaged spiralized vegetables. They are more expensive, but would definitely save time here.
Also, this recipe is great for meal prep. Since I was at home alone when I whipped this up, I packed it into lunch containers for work. But if you have a bigger family, its easily doubled, too!
20 minute Recipe: Quinoa Sushi Bowl
- 1 Cup Quinoa rinsed well
- 2 Cups Water
- 1/2 Large English Cucumber spiralized or or cut into matchsticks
- 3 Large Carrots, washed spiralized or cut into matchsticks
- 1/2 Bell Pepper sliced into thin strips
- 3-4 Radishes thinly sliced
- 1 1/2 Cups Frozen Edamame
- For the Sauce:
- 3 Tbsp Lower Soduim Soy Sauce
- 1 Tbsp Rice Vinegar
- 2 tsp Chili + Garlic Paste Or Sriracha
- 2 tsp Toasted Sesame Oil
- 1 tsp Agave
- 1/4 tsp Garlic Powder
- 1/4 tsp Ground Ginger
- 1 Nori Sheet
- 1 Avocado
- 1 Tbsp Toasted Sesame Seeds
- Into a medium saucepan over high heat, combine quinoa and water. Bring to a boil, cover and redue heat to low and cook for 15 minutes or until the quinoa has absorbed the water. Remove from heat.
- While the quinoa is cooking, place the edameme into a bowl and cover with hot water. Set aside to defrost. Ppiralize or slice the carrot and cucumber and slice the bell pepper and radishes.
- Next, mix the sauce in a small bowl. Combine soy sauce, rice vinegar, sesame oil, chili garlic paste, agave and spices with a spoon.
- One the quinoa is done, drain the edamame and assemble your bowls. Into each bowl, add about 1 cup of quinoa, 1/2 cup of edameme and about 1/2 cup each of carrot, cucumber and bell pepper. Top with a few slices of radish, about 1/3 of the avocado and then using scissors snip pieces of the nori sheet atop of each bowl. Finish with a sprinkle of toasted sesame and a drizzle of sauce.
Let me know how you like this recipe and if there is anything you’d like to see me make next!