Nothing makes me happier or feel better than following a plant-based lifestyle. I think the freedom and flexibility that comes with it has got to be one of the most rewarding elements for sure. However, I LOVE sushi, raw fish, fish of all kinds. And while yes, I do intuitively gauge what my body needs / wants, I’ve been looking for other ways to feed my “sushi fix” because to be honest as much as I love raw fish, I really don’t feel completely in alignment eating it anymore.
You know I always will tell you to follow the cues from your body, and a recent one has been as little animal products as possible. So I’m leaning in and trusting.
And in the process I created this incredible veggie sushi bowl the other night which is high in micronutrients, fiber, plant proteins, and healthy fats. It’s honestly heaven in a bowl for both your body and mind.
One thing to keep in mind with this recipe is to remember that I don’t encourage measuring and instead intuitive insight. However, to get you started, I’ve included what feel like approximate measurements of each ingredient. If something doesn’t taste right to you, play around with it until it suits your needs. Remember time in the kitchen is supposed to be fun!
Feel free to make it your own and don’t forget to tag @ambuwellness on Instagram or Facebook!
Veggie Sushi Bowl
- Brown rice, cooked
- Green peas, steamed
- Edamame, steamed
- Asparagus, steamed
- 1/2 avocado, sliced or cubed
- Cucumber, diced
- Carrots, shredded or peeled
- Pickled cabbage – rec: Cleveland Kitchen Kraut (Beet)
- Sesame seeds
- Fresh cilantro
- Liquid aminos
- Add desired amount of all ingredients, minus liquids and cilantro, to a big bowl
- Top with a dash of liquid aminos and fresh cilantro
- Stir and Enjoy!