Vegetarian Sushi Bowl
Quick and easy vegetarian sushi bowl made with cauliflower rice, edamame, mango and sweet potatoes.
Stir Fry Wok 12"
sweet potato slices
thawed and shelled
sweet and sour red cabbage
sesame seed oil
Pre-cooking tasks - Make sure the riced veggies, edamame and sweet potaTOASTS have thawed to room temperature. If possible, avoid microwaving them to thaw.
Place 3 sweet potato slices in the toaster oven and cook on Dark Toast mode until the cycle is complete.
Cut into small pieces and set aside
In a bowl, combine thawed riced veggies, edamame, chickpea snacks, sweet & sour red cabbage, radishes and mango
Mix well using a spoon
In a wok, add sesame seed oil and heat for 30 sec
Add garlic and ginger. Cook for 15 seconds
Add the riced veggie mix and gently stir
Add the cut sweet potatoes and mix well
Add salt, soy sauce and agave
Mix well and cook for 30 seconds before turning off the heat
Top with premium roasted seaweed squares (gently crushed)
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.
Use any leftover cauliflower rice into a
vegan rice and sausage recipe
Copyright - https://www.healingtomato.com