Happy Monday, friends!
You can tell that I’m on the sushi train. I hadn’t had sushi for a reeeeeally long time, so when Mark and I decided to make our way to a sushi restaurant by us a couple of weeks ago for dinner, I was beyond thrilled. Since it was a Sunday, they were running a special: all sushi was $1.50 – $3.50 per roll.
Needless to say, we were stoked. Saving some money on an otherwise pretty dang expensive dinner date? The best.
So, of course, we went all-out. Mark and I ended up two different rolls each so we could take some home for later. Because, let’s be serious, late night sushi is never a bad idea.
BUT once our beloved sushi rolls emerged from the kitchen, we realized just how they could get away with those low-low prices: they were TINY. Like, a third of the size of a normal sushi roll. Urg. By the time you order enough sushi to actually call it a “dinner,” you’ll be paying the same, if not more, than on a normal night. THE worst.
So we ate, we paid, and we left, stomachs grumbling. And once we got home, we ate…second dinner.
BUT. Those teeny tiny rolls were enough to light a sushi fire in me. I have craved sushi like none-other for the past few months, so I couldn’t help but combine it with my one true food love: burrito bowls.
And thus, the sushi burrito bowls were born.
Friends, this little bowl is packed to the nines with crazy delicious and nutritious ingredients! I’ve been indulging in a few too many tortilla chips and chocolate squares recently, so my body has really been craving veggie goodness something fierce.
Sweet potato! Avocado! Cucumbers! Carrots! Edamame! Seaweed! It’s all here, waiting to make you feel like a sushi superstar. And the great thing about these bowls is that you don’t need to dip into the whole sushi-making process to get your sushi on. Although making your own sushi is ridiculously fun, ain’t nobody got time for that at 7 PM on a Monday.
This bowl? 20 minutes. Tops. Perfect with weeknight sushi consumption!
And if you’re like me and use Sriracha as a straight-up dressing…
A little Sriracha drizzle at the end never hurt no one. ?Print
Sushi Burrito Bowls
- Yield: 2 bowls 1x
- 1 sweet potato, diced
- 1 Tbsp. olive oil
- 1–2 large carrots, peeled
- 1/2–1 cup jasmine rice, cooked according to package directions
- 1/2 cup edamame, thawed if frozen
- 1/2 English cucumber, diced
- 1 avocado, sliced
- 1 recipe Vegan Sriracha Mayo
- For serving: Roasted Seaweed (I get mine from Trader Joe’s), sesame seeds, Sriracha
- Preheat the oven to 425 degrees F. Place diced sweet potato on a baking sheet. Add olive oil and salt and pepper to taste, and mix to combine. Place in the oven for 15-20 minutes, or until sweet potato is tender.
- While the sweet potato is cooking, use a vegetable peeler to make carrot strands. Set aside.
- When the sweet potato is tender, assemble your bowls: Divide rice between two bowls. Top with sweet potato, edamame, cucumber, avocado, Vegan Sriracha Mayo, roasted seaweed, sesame seeds, and Sriracha (if desired).
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