Big Sushi Quinoa Bowl

This nourishing sushi-inspired quinoa bowl is packed with vibrant vegetables and umami-rich flavors. A tangy sesame ginger dressing brings everything together, creating a perfect balance of freshness and depth. Light yet satisfying, this dish is great for meal prep or a quick, wholesome meal.

Chef’s Tip

Ingredients

Dressing

2 tablespoons apple cider vinegar
6 tablespoons toasted sesame oil
3 tablespoons finely grated ginger (peeled)
4 tablespoons tamari (gluten-free)
2 tablespoons nutritional yeast
2 tablespoons minced green onion
1 teaspoon ground pepper

Quinoa Bowl

6 cups cooked quinoa
2 cups grated carrot
½ cup green onion, minced
1½ cups chopped spinach or finely diced kale
3 cups roughly chopped fresh sunflower sprouts
1¼ cups chopped kimchi (liquid squeezed out)
3 tablespoons wakame (soaked in water for 10 minutes, squeezed to remove liquid)
3 tablespoons gomashio or black sesame seeds

Directions

Prepare the dressing: In a small bowl, whisk together apple cider vinegar, sesame oil, ginger, tamari, nutritional yeast, green onion, and ground pepper until well combined.
Assemble the bowl: In a large mixing bowl, combine cooked quinoa, grated carrot, green onion, spinach, and sunflower sprouts.
Add the dressing: If serving immediately, toss the quinoa mixture with the dressing, kimchi, wakame, and gomashio.
If making ahead, store the dressing separately and add the kimchi, wakame, and gomashio just before serving.
Serve and enjoy!

Chef’s Tip

For extra texture, top with toasted nori strips before serving. If you like a bit of spice, add a drizzle of sriracha or a pinch of red pepper flakes.