Deconstructed Veggie Roll Sushi Bowls

Intimidated to make homemade sushi or just don't feel like taking the time? Try this super simple and versatile recipe instead!
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes


Miso Almond Butter Sauce:

  • 3 tablespoons almond butter
  • 1 1/2 tablespoon miso paste
  • 1 1/2 teaspoons sesame oil
  • 1 tablespoon chili garlic paste
  • 4 1/2 tablespoons rice vinegar
  • 2 tablespoons coconut aminos or soy sauce
  • 3/4 teaspoon ginger paste
  • 3 tablespoons coconut sugar
  • 1/3 cup water


  • 1 large or 2 medium sweet potatoes sliced
  • 1 cup sushi rice
  • 1 3/4 cups water
  • 3 Tablespoons unseasoned rice vinegar divided
  • 1 Tablespoons organic cane sugar optional
  • 1 15oz can black beans, drained and rinsed

Topping Ideas:

  • cucumber or zucchini, mango, bell peppers, bean sprouts, radishes, cabbage, carrot, avocado, toasted seaweed or nori strips, black sesame seeds, pickled ginger, wasabi


  1. For the sauce, whisk or blend together the ingredients and set aside.
  2. For the bowls, start by making the rice. Rinse the rice in a fine mesh sieve until the water runs clear. Transfer to a small pot and add the water. Bring to a boil, lower to a simmer, cover and cook for 18 minutes or until the water is evaporated. In a small saucepan, warm 2 Tablespoons rice vinegar, sugar and salt and stir until sugar and salt are dissolved. Stir into the cooked rice. Set aside and keep covered.
  3. Preheat the oven to 400 degrees. Line a large baking sheet with unbleached parchment paper. Toss the sweet potato slices in a medium mixing bowls with about 1/3 of the almond butter miso sauce, then sprinkle with salt and pepper.
  4. Bake for about 30 minutes until the sweet potatoes start to darken and crinkle around the edges.
  5. To serve, fill each bowl with desired amount of rice, sweet potatoes, black beans, and any toppings you like and serve with additional almond butter miso sauce and/or soy sauce. Grab your chopsticks and dig in.