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Sushi Bowl

Posted by on Sep 11, 2014 in Gluten Free, Lunch, Plant-Based | No Comments

nutrition, wellness, detox, cleanse, pms

It’s only been two weeks back in the swing of back to school and the work grind. If you’re already looking for more healthy food inspiration, look no further. This is the perfect dinner rice bowl that’s leftovers make a great lunch. You may want to double the recipe so you can eat this all damn week. I originally adapted this recipe for a cleanse program. Participants still make it and it always seems that I’m getting texts telling me how delicious it is. So I thought I’d share the recipe with you.

Sushi Bowl Nutrition Highlights

  • Brown rice is a gluten-free grain that’s full of belly filling fibre (meaning that it will help to keep you feeling full all afternoon long)
  • Brown rice and avocadoes are a good source of vitamin B6, which is required for the synthesis of the feel-good brain chemical serotonin. B6 is also needed for detoxification and hormone balance
  • Brown rice, spinach, nori and sesame seeds combine to create a full vegetarian protein
  • Nori (and its sea vegetable family) contain one of the broadest ranges of minerals of any food, namely antioxidant iodine, protein, iron and vitamin A

nutrition, wellness, detox, cleanse, pms

Sushi Bowl Recipe

I adapted this recipe from Heidi Swanson’s delicious Sushi Bowl from her book Super Natural Cooking. I’ve filled my version with a crazy amount of nutrient-rich vegetables.

Serves 2-4

1 cup short grain brown rice
2 cups water
1 tsp Celtic sea salt
2 square sheets nori
1 tbsp extra virgin olive oil
Big bunch spinach
4 spring onions, sliced
1 carrot, grated or cut into matchsticks
¼ cucumber, cut into thick matchsticks
1 avocado, peeled and thinly sliced
3 tbsp unhulled sesame seeds

Optional:
1 thumb sized piece of ginger, finely cut into matchsticks

Dressing:

Grated zest and juice of one lemon
2 tbsp Tamari (or Bragg’s All Purpose Seasoning)
2 tbsp apple cider vinegar
1 tsp maple syrup

  1. Rinse and drain the rice two or three times. Combine the rice, water and salt in a heavy saucepan and bring to a boil over low heat. Lower the heat, cover and simmer gently until the water is absorbed, about 45 minutes.
  2. Make the dressing by adding all dressing ingredients to a small jar. Shake to combine.
  3. Toast the nori in a medium hot skillet for a few minutes. Remove and crumble or chop coarsely.
  4. Toast the sesame seeds in the same skillet until lightly browned and fragrant, around 5 minutes. Remove and reserve to a bowl.
  5. Add a splash of extra virgin olive oil to the skillet and add spinach. Stir until wilted, remove from heat and set aside.
  6. When the rice is done, stir in half of the dressing mix. Scoop the rice into individual bowls and top with toasted nori, green onions, spinach, carrots, cucumber, avocado, optional ginger, a sprinkling of sesame seeds and more dressing if desired.

Wishing you inspired lunches full of healthy ingredients and healthy delicious flavours. If you liked this recipe, please share it using the buttons below! xo Andrea

Who is Andrea?

andrea sarjeant

I’m a holistic nutritionist and yoga teacher. And I’m passionate about helping people live their healthiest and most enjoyable lives possible. I believe in the art and science of nutrition – using kitchen alchemy, key nutrients and the magic of herbs to help my clients and readers achieve total health bliss. Contact me to learn more.

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