Grain-Free Sushi Bowl

Ingredients:

• Leafy greens

• Purple cabbage

• Roasted sweet potato

• 1/2 avocado

• Cilantro

• Firm tofu

• Organic teriyaki sauce

• 1 teaspoon organic miso paste

• Sushi ginger

• Nori sheets

• Kimchi

• Black sesame sheets

• 1 tablespoon coconut oil

• Sesame ginger dressing (or combine sesame oil, chopped ginger, and apple cider vinegar)

Directions:

Preheat oven to 400°F. Cut tofu into cubes and cook in about 1 tablespoon of coconut oil over medium heat. Flip each cube to the other side until brown, and then top with teriyaki sauce. Place the pan in the oven to get the tofu extra crispy. Meanwhile, put together your bowl. Start with a handful of leafy greens, and top with purple cabbage shreds and chopped cucumber. Next, add roasted sweet potato cubes (I like to meal prep these for the week, but if you don't, roast them in the oven ahead of time using coconut oil or olive oil). Then add avocado, sushi ginger, and kimchi (for probiotics and a little extra spice).

Once tofu is crispy enough, let cool and then add to the bowl. Top with cilantro, black sesame seeds, and shredded nori sheets. Note: you can also add the toppings to a whole nori sheets to make a sushi wrap. Mix dressing mixture with miso paste and pour on top for a plant-based way to satisfy your sushi craving.

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