Vegan “Sushi” Nourish Bowls

Last week we watched the documentary The Game Changers, a film about how consuming a plant based diet has helped enhance the performance of elite athletes from the NFL to MMA. It reminded me how important it is to feed our bodies fuel for optimal health & stamina. Food that won’t weigh us down but instead fill us with energy (from the sunlight plants absorb). Easily digestible meals that satisfy but don’t fill you to the point of needing to hit the couch immediately after eating. The film reminded me (and my husband) that we’ve discussed turning to more plant based ingredients. It inspired me to pull out some vegan recipes and get cooking.

https://gamechangersmovie.com/

The goal is to cook Vegan meals at least 5 times a week. Sundays are for my comfort food recipes though so don’t worry; after all this is a blog about comfort food so for now (and especially with Winter coming), the Sunday roasts and rich pasta dishes will still make an appearance.

Tonight I made Nourish Bowls with brown rice, veggies and edamame for protein and a hot cup of green tea.

For the bowls you will need:

1 cup cooked brown rice (I cooked it in veggie broth for flavour)

1 ripe avocado sliced

2 scallions chopped

1/2 a cucumber diced small

1/4 red cabbage thinly sliced

1/2 zucchini cubed ( sauteed it in a little coconut oil with a pinch of salt and garlic powder)

1 cup Edamame (I could only find whole edamame today at my local grocer so I boiled them in salted water then shucked them)

1 cup seaweed salad (My neighbourhood shop sells it ready made)

sesame seeds for garnish

For the dressing you will need:

2 Tblsp Soy Sauce

2 tsp sesame oil

2 tsp agave syrup (you can replace with honey if you’re not concerned with 100% vegan)

1 tsp onion powder

The juice of 1 lime

Chop all your ingredients and place them in bowls or on a chopping board as I did. Set it all out on the table so that each person can put their bowl together with whichever ingredients they like best. Drizzle with the Asian inspired dressing topped with the seaweed salad and a sprinkle of sesame seeds. So good.