Tropical Veggie Sushi Bowls

I cannot believe 2018 is almost history and these last couple of weeks seem like a blur and flew by. With the end of the year also comes the end of our family foodie sushi theme for 2018 so what better time to share my Tropical Veggie Sushi Bowls. It also happens to be a delicious and healthy salad to help you ease into the new year.

If you missed it a couple years ago we started doing a family foodie theme where we would pick a kind of food and then go out to a new place every month. One year it was donuts (that was fun and would have loved that this year), then pizza, and this year was sushi which has been a bit of a struggle with the pregnancy the last half of the year for a few reasons.

Not just in terms of sushi but what I’ve been eating and making has been “interesting” with this pregnancy. Lately I’m pretty much back to where I was the first 16 weeks, minus the morning sickness, and not hungry or really in the mood to get in the kitchen which has been making things a little hard in terms of keeping up the blog and social media.

With the remodel running behind, the family being sick, now me being sick and drained this last week, and just life we’ve been eating out/ordering take-out more than ever before and eating quick meals we just throw together, snacks, coinvent foods, or plates of fruits, veggies, crackers, ect. Still trying to make sure we have lots of fruits and veggies on hand even though veggies are still not agreeing with me as much as I’d like.

The girls wanting sushi and me not being in the mood is how this bowl came to be. S, my oldest daughter, would eat a big bowl of sushi rice pretty much anytime she could along with mango. A, my youngest daughter, likes avocado but rice not so much. She does like sushi rice though and sushi. We had lots of greens to use up, mangos and avocado that were all ripe at the same time, and bam this was just throw together!

After the first time we made this I made a bigger batch of rice as it hit the spot. This is a very versatile recipe where you can use leftover rice and veggies you have on hand. I like to stick to ones I usually find in sushi like carrots, cucumber, avocado, seaweed, ect. Then from there you can have fun and add some spice, tofu or fish (for non vegan/Meatless Monday), mango or pineapple, and even coconut. If you’re a fan of the crunchy onions on top and you have those leftover from the holidays you could even add those on top.

Oh and if you like spice don’t forget the wasabi!

Today is the last Meatless Monday of 2018 and I hope you link up with Deborah and I and share what’s been happening in your kitchen. If not that’s ok I hope one of the recipes linked up below inspires you.

This last year was filled with highs and lows and twists I never saw coming and with that I’m excited for 2019.

I still plan on trying to keep up with the blog as much as possible and that is where YOU come in…. What do you want to see?

I’ve been struggling as I don’t post easy daily eats as they seem too easy and lately they don’t even make it to Instagram and only want to share worth while recipes and content. Maybe this means quick and easy recipes with less detail in the post like I use to. I mean everyone knows fruits and veggies are good for you and healthy and maybe it doesn’t matter why they are good or why I love certain foods or why I eat them.

With baby boy arriving at the beginning of the year things won’t change too much as far as kid eats as he won’t be eating until later in the year or helping in the kitchen for awhile. When that time comes I plant to make a mix of things the whole family enjoys as well as some fun and cute creations like I use to post.

So in the meantime do you want to see more of what we eat on a daily basis? My snacks and meals? What I make for the family? Our weekend eats?

Wishing you all a happy and healthy 2019!
What are you looking forward to most in 2019 or what dreams and ambitions do you have?

Print Recipe

Tropical Veggie Sushi Bowls

Veggie Sushi meets salad with a tropical twist in these Tropical Veggie Sushi Bowls! Packed with whole foods it's a filling alternative to your average salad and a quick and easy fix for those veggie sushi cravings. Versatile and customizable recipe is gluten free and vegan friendly.

Course

Dinner, Lunch, Main Dish

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 8 c power or mixed greens (used a mix of Spring Mix and Power Greenspower greens contain red and green chard, baby spinach, and baby kale)
• 1 c sushi, or short grain, rice
• 2 ripe mangos
• 2 small avocados
• 1 English cucumber
• 1 TBSP rice wine vinegar
• 1 TBSP sugar
• 1 1/2 tsp salt
• 2 TBSP sesame, or black sesame, seeds
• 4-8 sheets seaweed, optional

Dressing

• 4 TBSP toasted sesame, or sesame, oil
• 2-3 TBSP tamari or soy sauce
• 3-4 TBSP honey or agave
• 3 TBSP rice wine vinegar
• 1 TBSP lemon juice
• 1/2 tsp fresh grated ginger

Course Dinner, Lunch, Main Dish Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 8 c power or mixed greens (used a mix of Spring Mix and Power Greenspower greens contain red and green chard, baby spinach, and baby kale) 1 c sushi, or short grain, rice 2 ripe mangos 2 small avocados 1 English cucumber 1 TBSP rice wine vinegar 1 TBSP sugar 1 1/2 tsp salt 2 TBSP sesame, or black sesame, seeds 4-8 sheets seaweed, optional Dressing 4 TBSP toasted sesame, or sesame, oil 2-3 TBSP tamari or soy sauce 3-4 TBSP honey or agave 3 TBSP rice wine vinegar 1 TBSP lemon juice 1/2 tsp fresh grated ginger

Instructions

1. Rinse and cook rice according to package instructions. The rice can be prepared ahead of time if desired and enjoyed warm or cold in this bowl.
2. While the rice is cooking prepare dressing shaking, or whisking, together in a glass jar with a tight lid. Adjust adding more tamari or soy sauce for a saltier flavor, more honey/agave for sweeter. Store dressing in the refrigerator until ready to enjoy.
3. When the rice has finished and is cooling mix rice vinegar, sugar, and salt together and heat in the microwave until sugar is dissolved. This is optional but will give you that sushi rice flavor but can be omitted.
4. Peel and slice mango, avocado, and chop cucumbers (skins can be removed if desired).
5. Assemble bowls dividing greens, topping with rice (put rice in a small bowl lined with plastic wrap and invert to make a pretty mound if desired), cucumber, and mango.
6. Shake dressing and drizzle over top and sprinkle with sesame seeds and optional crumbled up seaweed.
7. Enjoy!

Recipe Notes

Bowls can be made with warm or cooled rice and rice can be made ahead.

This is a very versatile recipe where you can use leftover rice and veggies you have on hand. I like to stick to ones I usually find in sushi like carrots, cucumber, avocado, seaweed, ect. Then from there you can have fun and add some spice, tofu or fish (for non vegan/Meatless Monday), mango or pineapple, and even coconut. If you're a fan of the crunchy onions on top and you have those leftover from the holidays you could even add those on top.

Oh and if you like spice don't forget the wasabi!

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