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Vegan bowl

Alright so we’ve all heard of Emily Mariko’s salmon bowl, but for all the vegans out there it’s been a rough ride. So here is the best vegan version of her bowl (with a little twist) I have found so far.


- Brussel sprouts

- Carrots

- Green onions

- Rice

- Sesame seeds, chili oil, avocado (toppings are up to you!)

- Seaweed strips

Sauce ingredients:

- ¼ cup creamy almond butter

- ½ tbsp grated ginger

- 3 tbsp soy sauce or tamari

- 1 tbsp sriracha

- 1 tsp sesame oil

- Lime juice

- 1/3 cup cilantro leaves

- ¼ cup hot water

Cook your rice as you usually do and blend all the sauce ingredients together until smooth. Slice your Brussel sprouts as thinly as possible, grate or thinly slice your carrots and chop the green onions. Add all the veggies to a bowl, add the sauce and mix until well combined. Plate with ½ rice and ½ salad, top with sesame seeds, chili oil and/or avocado (toppings are optional but highly recommended). Mix everything together, place a sheet of seaweed on top and use it to scoop (or not! Again, you do you). Enjoy!

(Recipe from Justine Snacks, I highly recommend her recipes! They do not disappoint and shes got something for everyone.

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