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5 from 2 votes

Plant-Based Whole30 Sushi Bowls

Try this easy Plant-Based Whole30 Sushi Bowl to enjoy the flavors of vegan sushi —without any laborious rolling. Just 10 minutes of prep!
Course dinner, lunch, Main Course
Keyword Plant-based
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 4 cups cooked or steamed cauliflower rice
  • 1/4 cup coconut aminos plus more as desired
  • 4 cups frozen edamame cooked per package directions
  • 2 large carrots ribboned or julienned
  • 4 mini cucumbers sliced
  • 2 avocados

Toppings of choice

  • toasted nori (seaweed) cut into strips
  • white or black sesame seeds
  • garlic salt to taste
  • sliced green onions

Spicy Mayo

  • 1/2 cup vegan mayo
  • 1-2 tbsp compatible chili or hot sauce

Instructions

  • PREPARE edamame and riced cauliflower according to their respective packages.
  • MAKE Spicy Mayo by whisking together vegan mayo and chili sauce or hot sauce. Set aside.
  • BUILD your bowl by starting with 1 cup of cooked cauliflower rice. Drizzle generously with 1+ tablespoons of coconut aminos. Then build on top with edamame, carrots, cucumbers, avocados, and garnishes of choice.
  • DRIZZLE spicy mayo on top and serve. Add additional coconut aminos or spicy mayo as desired.