Quinoa Sushi Bowls with Orange Miso Dressing (Vegan)

GFGluten Free

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These Quinoa Sushi Bowls are loaded with Nori, Quinoa, and Veggies, then topped with a flavorful Orange Miso Dressing! Vegan, Gluten Free, Oil Free, and perfect for Meal Prep.

When I want Sushi but am feeling lazy, I make myself a Sushi Bowl.
When I’m feeling extra lazy and don’t want to wait for Rice to cook, I make a Quinoa Sushi Bowl. Mostly because it only takes 20 minutes to cook, but also because it’s equally delicious and packed with extra plant protein.

quinoa sushi bowls with jars of dressing on white background

I don’t think these Quinoa Sushi Bowls could get any easier, folks. You can even prep your veggies while the Quinoa is cooking to be an efficient and magical kitchen wizard. This recipe is also very versatile. I used some Avocado, Carrot, Radish, and Cucumber, but you can use anything you have on hand! Feel free to switch up the protein source too — I went with some Edamame, but Tofu would also be great here.

These Quinoa Sushi Bowls with Orange Miso Dressing are gluten free, oil free, and great for vegan meal prep! #sushi #sushibowl #vegansushi #quinoa #plantbased #vegan #buddhabowl #quinoabowl #mealprep via frommybowl.com

Because this recipe is so dang easy, I decided to spice things up a little with an Orange Miso Dressing as well! And let’s be honest…a little extra sauce never hurt anybody 😉 With just 6 healthy ingredients and 60 seconds in your blender, you can easily make this Dressing while the Quinoa is cooking.

These Quinoa Sushi Bowls with Orange Miso Dressing are gluten free, oil free, and great for vegan meal prep! #sushi #sushibowl #vegansushi #quinoa #plantbased #vegan #buddhabowl #quinoabowl #mealprep via frommybowl.com

Then all that’s left to do is assemble, drizzle, and enjoy!

These Quinoa Sushi Bowls with Orange Miso Dressing are gluten free, oil free, and great for vegan meal prep! #sushi #sushibowl #vegansushi #quinoa #plantbased #vegan #buddhabowl #quinoabowl #mealprep via frommybowl.com

A Few Final Thoughts:

  • I purchased my Nori Sheets online, but you can find them in most grocery stores as well – look for the aisle with all of the Asian food!
  • These Quinoa Sushi Bowls are perfect for Meal Prep, though I would advise storing your Nori separately and add just before serving, or they will get soggy.
  • The Orange Miso dressing makes ~1 cup, so you’ll probably have leftovers. I store mine in the fridge in a sealed container; it should be fine for up to 10 days.

If you’re looking for more yummy Vegan recipes in under 30 Minutes, you’ll also love this One Pot Spinach and Artichoke Pasta, plus this Easy Vegan Pad Thai!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

These Quinoa Sushi Bowls with Orange Miso Dressing are gluten free, oil free, and great for vegan meal prep! #sushi #sushibowl #vegansushi #quinoa #plantbased #vegan #buddhabowl #quinoabowl #mealprep via frommybowl.com

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Quinoa Sushi Bowls with Orange Miso Dressing (Vegan)

quinoa sushi bowl with avocado rose and chopsticks

These Quinoa Sushi Bowls are loaded with Nori, Quinoa, and Veggies, then topped with a flavorful Orange Miso Dressing! Vegan, Gluten Free, Oil Free, and perfect for Meal Prep.

  • Author: Caitlin Shoemaker
  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 minutes
  • Yield: 2 Servings 1x
Scale

Ingredients

For the Quinoa Sushi Bowls:

  • 2/3 cup Dry Quinoa 
  • 1/2 tsp Dulse Granules (Optional
  • 12 tbsp Rice Vinegar
  • 4 small Radishes, thinly sliced 
  • 1 1/3 cup shelled Edamame
  • 2 Carrots, cut into matchsticks
  • 23 Small Seedless Cucumbers, thinly sliced
  • 2 Nori Sheets, cut into small pieces 
  • 1 Avocado
  • Orange Miso Dressing, below
  • Sesame Seeds, for garnish (Optional)

For the Orange Miso Dressing: (makes ~1 cup)

  • 1 large or 2 small Oranges, peeled (see notes)
  • 1 small Clove of Garlic
  • ½” Ginger Root
  • 1 tbsp Vegan Mellow Miso
  • ½ tbsp Rice Vinegar
  • ½ tbsp Tamari
  • ¼½ cup Filtered Water

Instructions

  1. First, add the Dry Quinoa and 1 1/3 cups of Water to a medium saucepan and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes.
  2. While the Quinoa is cooking, wash and cut all of your Vegetables.
  3. Additionally, prepare the Orange Miso Dressing by blending all ingredients together in a high-speed blender for 60 seconds, or until smooth.
  4. Once 15 Minutes have passed, remove the Quinoa from the heat, and let stand for 5 minutes before fluffing with a fork. Then, stir in the Rice Vinegar and Dulse Granules, if you are using them.
  5. Divide all ingredients between two bowls, top with Dressing, and enjoy!

Notes

  • To remove some of the “bitter” taste from the Orange peel, I would suggest using a knife to cut the rind off of your oranges and remove some of the pith as well – almost as if you were going to supreme them. Here is a photo for reference.
  • Dressing leftovers will keep well in the fridge for up to 10 days.
  • If you prefer to have your Quinoa Sushi Bowls completely chilled, you can prep the Quinoa ahead of time.
  • These Quinoa Sushi Bowls are perfect for Meal Prep, though I would advise storing your Nori separately and add just before serving, or they will get soggy.

 

Want to save these Quinoa Sushi Bowls for later? Pin the recipe to your Pinterest boards:

These Quinoa Sushi Bowls with Orange Miso Dressing are gluten free, oil free, and great for vegan meal prep! #sushi #sushibowl #vegansushi #quinoa #plantbased #vegan #buddhabowl #quinoabowl #mealprep via frommybowl.com

 

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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Comments

    1. I usually buy it frozen, and prefer to buy organic. Bonus points if it’s already shelled and you dont have to do it yourself 😉

  1. My partner is vegan, and I am trying to live a more plant-based lifestyle for health reasons. So far I have made your One-Pot Mushroom Stroganoff, which blew my mind (HOW does the sauce thicken so perfectly???), and this Quinoa Sushi Bowl. This is amazing. I don’t have a blender at the moment, so instead of blending up the oranges, I just used the juice of one large orange and decreased the quantity of the other ingredients slightly, and it was still really good. For me, this recipe made enough for 4 lunch-sized salads, although I increased the amount of edamame and veggies. The chopped nori on top really makes it taste like sushi!

  2. Even when I’m not particularly interested in the recipe I come here to check it out. I’ve been loving your food styling + photography + editing even more lately. It always makes me hyngry for whatever it’s on the picture” Hahaha

  3. I can imagine how incredible these sushi bowls taste! I love combining cucumber, avocado, tofu, carrots, and eggplant into my sushi rolls. Sounds weird, but don’t knock it until you try it! Hence, I am sure they would taste wonderful in a sushi bowl!