If you are a regular reader of Vegetarian Times you may recognize this recipe from the November 2015 issue. It was definitely one of my blogging high points to be featured in the Blogger Recipe section, although I was slightly surprised to see my face there too, haha! If you didn’t happen to catch this recipe in Vegetarian Times, then here is your chance to eat a delicious Vegetarian Sushi Bowl!
I was thinking that it was appropriate for me to finally share this recipe with you all because I’ve been eating so much sushi lately! My husband doesn’t like sushi near as much as I do but he’s been so sweet about accompanying me to my favorite sushi restaurant lately. All I have to do is tell him I’m craving something and he is all over it! It also probably helps that I buy him fruity tropical drinks there and it seems like they are always playing football on the tv 🙂
But, sometimes it just isn’t feasible to drive the 25 minutes to get to the restaurant and then I have to take matters into my own hands. I’ve tried rolling sushi before and it took a lot of time and it wasn’t very pretty. So, I’ve discovered that the next best thing is to chop up all the sushi roll ingredients and throw them into a bowl. Takes much less time and you still get all the delicious sushi flavors that you love! You could just drizzle some soy sauce or tamari right over the top, or you can kick things up a notch and use the Ginger Soy Dressing recipe below. Either way, I think you will really love these!
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Vegetarian Sweet Potato Sushi Bowls
- Yield: 4 1x
Ingredients
- 1 cup brown or white rice, dry
- 2 heaping cups peeled and diced sweet potato, ½ in dice
- 1/2 teaspoon olive oil
- ¼ teaspoon salt
- 1/8 teaspoon black pepper
- 1 avocado, sliced
- ½ cucumber, seeds removed and cut into 1 inch matchsticks, about 1 cup
- 1 small carrot, cut into 1 inch matchsticks, about 1 cup
- 1 cup roasted seaweed strips, 1 inch long
- 4 teaspoons toasted sesame seeds
- Optional toppings: wasabi paste, pickled ginger
Ginger Soy Dressing (makes 1 1/2 cups):
- 1 ½ teaspoons grated fresh ginger
- 1 large clove garlic, grated
- 3 tablespoons tamari, or soy sauce
- 2 ½ teaspoons pure maple syrup, or honey
- 2 teaspoons rice wine vinegar
- Hot chili sauce, to taste
- 3 tablespoons water
- ¼ cup plus 2 tablespoons olive oil
Instructions
- Pre-heat oven to 375 degrees Fahrenheit. Cook rice according to package directions. While rice is cooking, peel the sweet potato and cut into ½ inch pieces. Place sweet potato on a large cookie sheet and toss with oil and salt and pepper. Roast sweet potatoes until tender and starting to brown, 30-35 minutes.
- In a small bowl, whisk together the ginger, garlic, tamari, maple syrup, rice wine vinegar, hot chili sauce, and water. Then, slowly whisk in the olive oil. Prepare the salad by filling each bowl with 1 cup rice, 1/3 cup roasted sweet potatoes, ¼ the avocado, and ¼ cup cucumber, carrot and seaweed strips. Next top with 1 teaspoon sesame seeds. Drizzle on desired amount of dressing over top. Enjoy with wasabi paste and pickled ginger if desired.
- Category: Entree, Gluten Free, Vegan
I would switch to vegetarianism for this at every meal, it’s that good!
Aww, thank you so much!!
This recipe is amazing!!! So easy to make and full of flavor! Thanks so much for sharing it!
I’m so glad to hear that you liked it, Erin! 🙂
I have been a fan of yours, and saw this recipe in Veg Times. and made it this weekend .
I subbed rainbow shred salad mix (had that on hand) instead of the carrot and cuke, and put the dressing on that.
I LOVE it. Eating it now for lunch. Thank you!! Its a great recipe that I’ll come back to again and again!
Thank you so much, Brenda! That is so great to hear! You’re making me want to make it again! 🙂
Um, this is amazing! Not only did it take care of my sushi craving, Adam loved it! I usually have him read the ingredients to me as I am making a recipe, and he giggled when he read the part about Eric.
We made this with leftover mashed sweet potatoes, substituted cucumber with red pepper, and added green onion as a garnish. Going back for 2nds right now!
I would like to see the nutritional breakdown of these recipes.
Hi Timothy, I’m sorry that I currently don’t have nutrition information anywhere, but I am working on getting it!
How exciting about being featured in a magazine, Izzy! These bowls are such a great idea and seem so much easier than rolling sushi. Love these!
So cool that you were published in a magazine! You’ve really arrived my friend! These sushi bowls sound delish!
I made this the other night for some friends and we all loved it! I also added some quick pan-fried tofu and sesame spinach. Wished I had leftovers… Thanks for the idea!
That’s great to hear!! The addition of tofu and sesame spinach sound really good! I will have to remember that next time I make these bowls!
In NJ the sushi place we used to go to had a sweet potato roll that was amazing! After we moved we haven’t really found a place that offers them, so this recipe is such a keeper! I’ll be trying this one really soon!
Wait, sushi bowls?? Why haven’t I heard about this til right now?? These bowls are seriously SO stunning, Izzy!
P.S. we’re bowl buddies today!! 😀
I am striving to eat lighter dinners, and this one hits the mark! Can’t wait to try it!
This looks like a good one. I love sushi and this is such an innovative take off on it!
What a beautiful bowl – and congrats on the feature! My wife would love this. We used to get a bowl/box similar to this (it had the nori, sweet potatoes, and avocados… I forget what else) at this place called Samovar Tea Lounge. Thanks!
I keep seeing sushi bowls pop up and I really need to give them a try! It seems so much easier that way! And that dressing? Sounds amazinggg.