Place 3 sweet potato slices in the toaster oven and cook on Dark Toast mode until the cycle is complete.
3 sweet potato slices
Cut into small pieces and set aside
In a bowl, combine riced veggies, edamame, chickpea snacks, sweet & sour red cabbage, radishes and mango
1½ cup riced veggies, 1 cup edamame, ½ cup chickpea snacks, 2 Tbsp sweet and sour red cabbage, 2 radishes, ½ mango
Mix well using a spoon
In a wok, add avocado oil and heat for 30 sec
1 Tbsp avocado oil
Add garlic and ginger. Cook for 15 seconds
1 tsp grated ginger, 1 tsp grated garlic
Add the riced veggie mix and gently stir
Add the cut sweet potatoes and mix well
Add salt, soy sauce and agave
1 Tbsp salt, 1 Tbsp soy sauce, ½ tsp agave
Mix well and cook for 30 seconds before turning off the heat
Top with premium roasted seaweed squares (gently crushed)
seaweed squares
Sprinkle the sesame seeds and serve immediately
1 Tbsp sesame seed
Notes
Use a wok to cook the ingredients. It cooks them in under 5 min which is a huge time saver.
Thaw the cauliflower rice, edamame and sweet potato slices at room temperature. Avoid microwaving them because they will cook in the microwave. They taste much better when cooked in the wok.
Shred the mangoes and radishes because they will be blend better with the other ingredients.
Nutrition
Calories: 432kcal
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