I’m pretty excited to share this one cuz, day-YUM, it was so good! So in my house it’s really easy to make everyone happy with bowl-style meals. You can get really creative and versatile with all of the ingredients and it keeps really easy too.
For me, I especially love rice bowls. Actually, I really just love any kind of grain based bowls. In fact, I realized recently that I rarely eat bread, or any form of wheat for that matter. It’s not because of a gluten allergy or anything, I just always prefer other forms of carbs. Like sweet potatoes!
When I’m traveling I love getting sushi whenever I can. This last trip I found a place that served sweet potato sushi and it pretty much blew my mind. So simple, but so good! For some reason though, when I get home sushi isn’t something I think to make very often. Mostly because it just seems like a hassle to slice the veggies thinly and roll it all up. That’s why I came up with this deconstructed sushi roll in a bowl.
The base is just simply sushi rice, baked sweet potatoes coated in an easy miso almond butter sauce, and I added some black beans. You can use edamame instead though. As for the toppings, anything goes. The usual sushi suspects are great, but don’t be afraid to get even more creative and add whatever you want.
For mine I added some thinly sliced strips of nori seaweed (like you’d wrap sushi with), some bean sprouts, bell peppers, mango, radishes, and avocado. Oh, and since I don’t really like cucumbers myself, I replaced it with zucchini, but you can of course use cucumbers. See, that’s the great thing about these bowls is that they are super versatile.
Ok, and the last great thing about this recipe is that it’s one of the easiest meals to prep ahead because it’s served cold. Although, I’ve eaten it warm too and it’s also delicious that way. Obviously the running theme here is that you can make it your own.
I really hope you try it and if you do I’d love to know what you think.
Deconstructed Veggie Roll Sushi Bowls
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
- cucumber or zucchini, mango, bell peppers, bean sprouts, radishes, cabbage, carrot, avocado, toasted seaweed or nori strips, black sesame seeds, pickled ginger, wasabi
For the sauce, whisk or blend together the ingredients and set aside.
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.
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.
Bake for about 30 minutes until the sweet potatoes start to darken and crinkle around the edges.
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.