The last bowl of plant-based goodness... for now! 💚
I ate all the cukes yesterday so green cabbage stepped in and took their place today. I like the balance of the cukes better but they both work.
I'm cautious not to over-sauce at the start, but I find myself adding a bit more spicy mayo at the very end. I also think the half of an 🥑 is important. When I mix/agitate this with my hand, I don't squeeze it, but it does spread a bit of that cado around on the rice. If anyone's looking to try this out, I'll recap what's inside (really just to make it easier on myself when I look this up in the future to make us again 😆)
WHAT'S INSIDE!
– Chilled sushi rice*
– Half a small avocado, diced
– Diced tomatoes marinated in a quick tamari/Sriracha mix while I prepped the other veggies, then drained (reserving the liquid if you want)
– Cucumber cut in quarter wedges and 1cm thick (on previous bowls)
– Handful of sprouts
– Carrots, diced
– Topped with scallion, a drizzle of low sodium tamari, and @mcdougallmom spicy mayo!!
NOTES:
– I drained the tomatoes after marinating, and I realized yesterday I can just use the drained marinade as the low sodium tamari/soy sauce and it comes with a little kick.
*Sushi rice made with.. cooked sushi rice and a splash of rice vinegar, maple syrup, and a pinch of salt.. I wouldn't even bother with the pinch of salt, it didn't do jack squat.
#plantbased #veggiegrainbowl #veganpokebowl #plantbasednourishbowl #mixedbuddhabowl #harbularybowl #oilfree #veggiepacked