Vegan Sushi Bowl

Prep time: 20 mins

Servings: 4

Ingredients

• 1 Tbsp avocado oil
• 16 oz baby spinach
• 1 Tbsp minced garlic
• 2 cups brown rice, cooked
• 1 cup shredded carrot
• 1 cup sliced cucumber
• 1 avocado, diced
• 1 cup sliced red bell pepper
• 1 cup nori
• 2 cups frozen edamame
• Pink sea salt to taste

Toppings:

• Sesame seeds
• Bragg Liquid Aminos
• Rice wine vinegar
• Sriracha
• Gojuchang (Korean red chili paste - it’s delicious!)
• Sliced green onions

Instructions

1. Heat oil in medium pan over medium high heat. Add garlic and cook until fragrant (about 1 minute). Add spinach to pan and stir until coated with oil and garlic. Add pink sea salt to taste. Cook spinach until nicely wilted but still vibrant green.
2. Assemble your bowl! Add brown rice, garlic spinach, shredded carrots, cucumber, edamame, red bell pepper, nori and avocado to your bowl. Top with liquid aminos and rice wine vinegar to taste. Add Sriracha, gojuchang (or both!) and sprinkle with sliced green onions and sesame seeds.

Enjoy!