This is the adapted Blue Zones recipe I showcased with the Children’s Hospital staff for Wellness Wednesday!
It comes together easily. And, it’s a great bowl to ring in the spring and summer! It’s light, fresh and everyone can make their own bowl. Maybe it’s the new Taco night!?
Here are the ingredients I used, but feel free to use your favorite veggies. The sauce is optional. You can easily just drizzle some sesame oil, lime juice and soy sauce right on top in a hurry.
Sushi Bowl (sin sushi)
Blue Zones Adapted recipe. see original here
- ½ cup spinach or other dark leafy green
- ½ cup edamame (boiled 4 minutes from freezer)
- ½ cup cooked rice
- ¼ cup shredded carrot
- ½ red or yellow pepper
- 1 cucumber, sliced
- ½ avocado, sliced
- 2 green onions, sliced
- 1 Tbsp. nori flakes (blend for flakes)
- 1 Tbsp. sesame seeds
- cilantro for garnish
Peanut-Ginger Miso Dressing:
- ¼ cup natural peanut butter
- 1 Tbsp. miso
- 1 tsp. ginger, grated
- 1 clove garlic, minced
- 1 tsp. lemon, lime, or apple cider vinegar
- ½ cup water
(this sauce is great for dipping spring rolls too)
Directions:
- Blend seaweed in a dry blender to make cool flakes. set aside.
- Blend the peanut ginger iso dressing ingredients.
- Make the rice. Then, top rice with greens and all the other ingredients. Drizzle sauce over. Top with nori flakes and sesame.
More Asian Blue Zone recipes:
Better Than Take-Out Lo Mein
To your wholesome & healthy life,
Joanna
Did you make this recipe?
Tag me on Instagram! I’d love to see it! @chefjoannas
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