Sushi Bowls

Makes: 4 bowls.
Prep/Cook time: 20 minutes.

This recipe has been a family favourite for years, adapted from the cookbook Skinnytaste: One & Done. As we’ve grown into a predominately plant-based diet, I modified it with my own spin. It’s truly the perfect balanced bowl – high protein, filling carbohydrates, powerful leafy greens, crisp fresh veggies, and bold flavour from the dressing and mayo.

Do yourself a favour and prep a big batch of these ingredients because it’s also amazing as a cold, on-the-go meal!

Coconut Tofu:

• 1 block extra-firm tofu
• 1/3 cup all purpose flour
• 1/3 cup soy milk
• 1 cup panko bread crumbs + 2 tablespoons shredded coconut, blended into a fine crumb

To make: cut tofu block into 1/2 inch cubes. Place flour, milk, and crumb mixture each into their own shallow bowls. Toss cubes first in flour, then milk, then crumbs to coat. Bake at 400*F for 10-15 minutes, until golden and crispy.

Sriracha Mayo:

• 1/3 cup vegan mayo
• 1/4 tsp sriracha sauce (more to taste, depending on spice preference – this amount is perfect for serving kids)

To make: whisk mayo and sriracha together until fully combined.

Soy Dressing:

• 2 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1/4 tsp ground ginger

To make: whisk all ingredients together until fully combined.

Bowls:

• 2 cups cooked brown rice
• 3 medium carrots, grated
• 1 cucumber, diced
• 3 scallions, sliced
• 1 avocado, diced
• 1 1/2 cups spring mix, lettuce, spinach, or baby kale
• 2 nori sheets, shredded
• 1 recipe Coconut Tofu
• 1 recipe sriracha mayo
• 1 recipe soy dressing
• Sesame seeds, for garnish

To make: divide ingredients among four bowls. Drizzle with soy dressing, add a tablespoon of sriracha mayo, and sprinkle with sesame seeds. Enjoy!

This bowl is great for introducing kids to mixed meals! Rice, crispy nuggets, familiar veggies, and a gentle sauce. Serve in piles like pictured or toss together and see how they explore it.