This sushi-inspired vegan bowl is perfect for using up leftover vegetables and grains.
Author: Erica
Yields: 2
Ingredients
For the sushi bowl:
1/2 cup uncooked spelt
2 cups chopped cauliflower
1 tsp olive oil
sprinkle of salt and pepper
3/4 cup frozen edamame, thawed
1 large carrot, grated
1 cup shredded red cabbage
For the dressing:
1 Tbsp minced fresh ginger
juice of half an orange
3 Tbsp low-sodium tamari or soy sauce
2 Tbsp mirin (Japanese rice wine)
1 tsp toasted sesame oil
1/2 tsp Japanese rice vinegar
To top:
1 4x8 sheet of nori, lightly toasted and crumbled or chopped
sesame seeds (optional)
Instructions
To cook the spelt: Bring spelt and 1 cup water to a boil in a small pot. Reduce heat and simmer until spelt grains are tender but still chewy, about 50-55 minutes. This can be done ahead of time.
To roast the cauliflower: Preheat oven to 400. Toss cauliflower with olive oil, sprinkle with salt and pepper, and spread on a lined baking sheet. Roast for 20-25 minutes, until starting to brown, stirring once halfway through.
While the cauliflower roasts, prepare the rest of the vegetables. Make the dressing by blending all ingredients together. (I use my immersion blender.)
Once spelt and cauliflower are done, assemble the sushi bowls. Mix half of the dressing with the spelt. Scoop spelt into bowls and arrange cauliflower and other vegetables on top. Pour remaining dressing over the bowls and sprinkle with nori and sesame seeds.
Serve! This dish also tastes good cold or at room temperature.