Vegan Sushi Bowl Meal Prep {High Protein}
This sushi bowl meal prep is the ultimate healthy lunch! It is packed with veggies and protein and drizzled with a healthy homemade sriracha mayo! This meal prep lasts for 5 days in the fridge so you always have a healthy meal on hand!
Ingredients
- 2¼ cups Cooked Brown Rice
- 1½ cup Edemame
- 400g Extra Firm Pressed Tofu
- 3 tbsp Coconut Aminos
- 1 tsp Cornstarch
- 1 cup Shredded Purple Cabbage
- Half a large cucumber chopped
- 1 Large Carrot julienned
- 2 Medium Cooked Beets or Sweet Potatoes
- 1 Sheet Nori sliced into strips
- 1 tbsp Sesame Seeds
Healthy Sriracha Mayo
- ½ cup Soaked Cashews
- 1 tbsp Lemon Juice
- 1 tbsp Sriracha
- 2 tsp Maple Syrup
- 2 tsp Tamari or Soy Sauce
- ½ tsp Salt
- 2 tbsp Plant Milk
Instructions
- Start by cooking your rice and beets. I bought my beets pre-cooked but if you need to cook them yourself just peel them and steam for 30 minutes until fork tender.
- Next make your crispy tofu. Slice your pressed tofu into cubes then add it into a container along with the coconut aminos and cornstarch. Shake to combine then air fry at 400f for 8 minutes or until crispy.
- Slice up your veggies to your desired shape.
- Make your sriracha mayo in a high speed blender by blending everything together until smooth. Make sure to soak your cashews if you do not have a high speed blender so the mayo will come out nice and smooth!
- Assemble your sushi bowl meal prep by dividing all of the ingredients equally into three separate containers. Drizzle with sriracha mayo and enjoy!
- Store in the fridge for up to 5 days!
Notes
Nutrition info includes one third of the recipe and 1 tbsp of the sriracha mayo.
Nutrition
Serving: 1serveCalories: 550kcalCarbohydrates: 66gProtein: 30gFat: 20gSaturated Fat: 2.6gPolyunsaturated Fat: 6.4gMonounsaturated Fat: 6.1gSodium: 131mgPotassium: 782mgFiber: 14gSugar: 7.6gVitamin A: 5893IUVitamin C: 24mgCalcium: 301mgIron: 7mg
Tried this recipe?Let us know how it was!