Vegan Quinoa Sushi Bowls

• Vegetarian
• Gluten free

• Produce

  • 1 Avocado
  • 1 Carrot, large
  • 1 Cucumber, medium
  • 1/2 tsp Ginger, ground
  • 2 sheets Nori
  • 1/4 cup Scallions

• Refrigerated

  • 1 block Tofu, extra firm

• Condiments

  • 1 tsp Hot sauce
  • 1 tsp Miso
  • 1 tbsp Tahini

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Sesame seeds

• Nuts & Seeds

  • 1 tbsp Hemp seeds

• Prepared

  • 1/4 cup Kimchi
  • 1 tbsp Kimchi, juice

• Liquids

  • 1/4 cup Water

Found on simplyquinoa.com

Ingredients

• for the bowls:
• 1 cup uncooked quinoa
• 1 large carrot
• 1 medium cucumber
• 1 block extra firm tofu
• ¼ cup kimchi + 2 tablespoons kimchi juice (reserve 1 for the sauce)
• ¼ cup scallions
• 2 sheets nori
• 1 avocado
• Sesame seeds to garnish (optional)
• for the sauce:
• 1 tablespoon tahini
• 1 tablespoon hemp seeds
• 1 teaspoon miso
• ½ teaspoon ground ginger
• 1 teaspoon hot sauce
• 1 tablespoon kimchi juice
• ¼ cup water (+ more as needed)

Directions

• Add quinoa and 2 cups of water to a large saucepan. Bring to a boil, cover and reduce to simmer for 12 - 15 minutes until the water has been absorbed.
• Meanwhile, peel the carrots into long, thin strips. Chop the cucumbers into bite-sized pieces, then cube the tofu and toss it with 1 tablespoon of kimchi juice. Finely chop the kimchi and scallions and set everything aside.
• For the nori, toast the sheets in a dry skillet or carefully over a gas burner (if you have a gas stove).
• When the quinoa is done cooking, separate it between your bowls. Then evenly distribute the remaining ingredients and crumble nori on top of each bowl.
• Thinly slice the avocado and place slices on each bowl. Sprinkle with sesame seeds (if using) and then prepare the sauce.
• In a blender, combine all the dressing ingredients and blend until smooth. Start with ¼ cup of water and add more as needed to reach a drizzable (totally not a word) consistency. Drizzle over the bowls and enjoy!