Description

Experience a vibrant explosion of flavors with this Rainbow Vegan Sushi Burrito Bowl. Packed with nutritious ingredients like creamy avocado, crunchy cucumbers, and zesty lime, this colorful dish offers a delightful alternative to traditional sushi. Perfect for meal prep, picnics, or impressing guests, it’s easy to customize based on your favorite veggies. Dive into a healthy, delicious bowl that’s as pleasing to the eyes as it is to the palate!

Ingredients

Scale

1 cup cooked quinoa
2 nori sheets
1 ripe avocado
1 medium cucumber (thinly sliced)
1 medium carrot (julienned)
1 cup shredded red cabbage
2 tbsp toasted sesame seeds
2 tbsp fresh lime juice
2 tbsp low-sodium soy sauce or tamari

Instructions

Rinse quinoa under cold water. In a pot, combine rinsed quinoa with 2 cups water. Bring to a boil, then simmer covered for about 15 minutes until fluffy.
While quinoa cooks, prepare the veggies: slice cucumbers thinly, julienne carrots, and shred red cabbage.
In a small bowl, whisk together soy sauce and lime juice to create the dressing. Adjust seasoning as needed.
Assemble by placing cooked quinoa in bowls and layering avocado slices, cucumbers, carrots, and red cabbage on top for visual appeal.
Drizzle the dressing over the vegetables and finish with toasted sesame seeds.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main
Method: No Cooking
Cuisine: Japanese

Nutrition

Serving Size: 1 bowl (350g)
Calories: 450
Sugar: 4g
Sodium: 500mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 56g
Fiber: 10g
Protein: 14g
Cholesterol: 0mg

Keywords: Customize by adding your favorite vegetables or proteins like spicy tofu for an extra kick. Use short-grain sushi rice for a stickier texture that holds everything together beautifully. Store leftovers in an airtight container in the fridge for up to three days; enjoy cold or reheated.