Stir-Fry Sushi Bowl

This is a favorite go-to dinner in our household! It is super satiating, yet light despite the addition of some decadent toppings. This stir-fry/sushi inspired nourish bowl is perfectly balanced with two clean sources of protein (that are both also excellent sources of fiber): quinoa and tempeh, more fiber and micronutrients from an assortment of vegetables, and healthy fat from the avocado. As someone that celebrates every opportunity to eat as one to also enjoy food, I also consider flavor + texture to be very important aspects of a balanced meal. If healthy eating isn’t also enjoyable, there’s no way we’re going to stick to it! So for flavor + texture, we’ve added sriracha mayo, fried onions, and a simple stir-fry sauce. These elements may be adjusted per your taste preference and goals!

It might look like a lot of steps, but they are all pretty easy and many happen simultaneously. If you like this recipe and make it multiple times, it should become a pretty quick meal to throw together!

Aside from the sriracha mayo, fried onions, and sweetener in the sauce, this dish is incredibly alkalizing (anti-inflammatory) and nutrient dense. My approach to healing with food is to never deprive myself of the things I love (that might not benefit my health), but rather make sure those things are outweighed by healing, nutritious foods, and this dish illustrates this approach beautifully!

Enjoy + happy healing!

M

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Stir Fry Sushi Bowl

Yield: 2

Author: MADELINE APPEL

Ingredients

• 8 oz. tempeh
• 1/2 red onion
• 1/2 bell pepper
• 1 zucchini
• 4-6 oz. mushrooms
• red or green cabbage
• optional: spring greens
• 1/2 cup quinoa (or grain of choice)

Sauce

• 4 TBS soy sauce/tamari
• 2 TBS agave/liquid sweetener
• 1 TBS rice vinegar (white vinegar or apple cider vinegar will work)
• fresh or dried garlic and ginger to taste
• black pepper to taste
• 1/4 cup cold water
• 1 TBS cornstarch

Toppings

• about 2 heaping spoonfuls of mayo (our favorite is Hellman’s Vegan Dressing and Spread)
• sriracha to taste (we usually use about 1/2 TBS)
• avocado (we typically use 1/4 - 1/2 avocado per serving)
• fried onions (such as French’s Crispy Fried Onions) to sprinkle on top!
• sesame seeds and chopped green onions to garnish (optional)

Instructions

Quinoa

1. Rinse the quinoa and add to a small saucepan with 1 cup of water.
2. Bring to a boil.
3. Turn the heat down to low, cover with a lid and cook for 15 minutes.
4. Turn off the heat and keep covered for at least 5 minutes or until you are ready to serve.

Tempeh/Vegetables

1. To remove the strong/bitter flavor that tempeh tends to have, boil the block of tempeh in some water for about 10 minutes. Then, remove the tempeh from the water and cut into pieces of your desired shape/size (I typically cut the block of tempeh in 1/4” strips, cutting parallel to the short side of the block, and then cut those strips in half).
2. Add a bit of oil to a non-stick pan and add the tempeh. Cook until golden and slightly crispy.
3. While the tempeh is cooking, chop the vegetables. I typically chop everything to be about the same size that I cut the tempeh. Chop the cabbage in large chunks for stir-frying, or slice it finely and keep raw to add on top of the bowl for a nice crunch.
4. Once the tempeh is golden and crispy, add the vegetables to the pan with the tempeh. You can add the vegetables at different times if you’d like (for example, if you had something heartier like broccoli, it would be great to add that first), or you can add everything at once for efficiency. Stir fry on medium-high heat until the veggies have browned and cooked through.

Sauce

1. While the veggies are cooking, combine all sauce ingredients in a bowl. Make sure to use cold water because warm water will make the cornstarch clump up.
2. Once the tempeh and veggies are done, turn the heat all the way to low or completely off and stir in the sauce. The sauce will thicken, so keep stirring to coat all the veggies and tempeh in the sauce. If it get’s too thick for your liking, you can add more water, a little bit at a time.

Toppings/Assembly

1. Combine the mayo and sriracha, set aside.
2. Slice the avocado, set aside.
3. This is optional, but I love adding some spring greens as the base. It adds some freshness and extra micronutrients! Otherwise, serve the quinoa, tempeh/vegetable mixture, and the fresh cabbage (if using) in a bowl and top with a drizzle or spoonful of the sriracha mayo, avocado, and crispy fried onions! Sesame seeds and green onions are excellent as well.

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