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Quinoa Sushi Bowls with Orange Miso Dressing


These Quinoa Sushi Bowls are loaded with Nori, Quinoa, and Veggies, then topped with a flavorful Orange Miso Dressing! Vegan, Gluten Free, Oil Free, and perfect for Meal Prep.

When I want Sushi but am feeling lazy, I make myself a Sushi Bowl. When I’m feeling extra lazy and don’t want to wait for Rice to cook, I make a Quinoa Sushi Bowl. Mostly because it only takes 20 minutes to cook, but also because it’s equally delicious and packed with extra plant protein.

Because this recipe is so dang easy, I decided to spice things up a little with an Orange Miso Dressing as well! And let’s be honest…a little extra sauce never hurt anybody 😉 With just 6 healthy ingredients and 60 seconds in your blender, you can easily make this Dressing while the Quinoa is cooking.

Then all that’s left to do is assemble, drizzle, and enjoy!

A Few Final Thoughts:

  • I purchased my Nori Sheets online, but you can find them in most grocery stores as well – look for the aisle with all of the Asian food!

  • These Quinoa Sushi Bowls are perfect for Meal Prep, though I would advise storing your Nori separately and add just before serving, or they will get soggy.

  • The Orange Miso dressing makes ~1 cup, so you’ll probably have leftovers. I store mine in the fridge in a sealed container; it should be fine for up to 10 days.

If you’re looking for more yummy Vegan recipes in under 30 Minutes, you’ll also love this One Pot Spinach and Artichoke Pasta, plus this Easy Vegan Pad Thai!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

RECIPE:

INGREDIENTS

For the Quinoa Sushi Bowls:

2/3 cup Dry Quinoa

1/2 tsp Dulse Granules (Optional)

1-2 tbsp Rice Vinegar

4 small Radishes, thinly sliced

1 1/3 cup shelled Edamame

2 Carrots, cut into matchsticks

2-3 Small Seedless Cucumbers, thinly sliced

2 Nori Sheets, cut into small pieces

1 Avocado Orange Miso Dressing, below Sesame Seeds, for garnish (Optional)

For the Orange Miso Dressing: (makes ~1 cup)

1 large or 2 small Oranges, peeled (see notes)

1 small Clove of Garlic

½” Ginger Root

1 tbsp Vegan Mellow Miso

½ tbsp Rice Vinegar

½ tbsp Tamari

¼-½ cup Filtered Water

INSTRUCTIONS

  1. First, add the Dry Quinoa and 1 1/3 cups of Water to a medium saucepan and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.

  2. While the Quinoa is cooking, wash and cut all of your Vegetables.

  3. Additionally, prepare the Orange Miso Dressing by blending all ingredients together in a high-speed blender for 60 seconds, or until smooth.

  4. Once 15 Minutes have passed, remove the Quinoa from the heat, and let stand for 5 minutes before fluffing with a fork. Then, stir in the Rice Vinegar and Dulse Granules, if you are using them.

  5. Divide all ingredients between two bowls, top with Dressing, and enjoy!

NOTES

  1. To remove some of the “bitter” taste from the Orange peel, I would suggest using a knife to cut the rind off of your oranges and remove some of the pith as well – almost as if you were going to supreme them. Here is a photo for reference.

  2. Dressing leftovers will keep well in the fridge for up to 10 days.

  3. If you prefer to have your Quinoa Sushi Bowls completely chilled, you can prep the Quinoa ahead of time.

  4. These Quinoa Sushi Bowls are perfect for Meal Prep, though I would advise storing your Nori separately and add just before serving, or they will get soggy.

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