Japanese Vegan Brunch: Rejuvenating Green Smoothie Bowl & Protein-Packed Sushi Rolls

Allergens

None

Ingredients

• Green Smoothie Bowl:
• 2 cups baby spinach
• 1 cup mixed berries (frozen)
• 1 banana
• 1/2 avocado
• 1 cup almond milk
• 1 tablespoon chia seeds
• Toppings: goji berries, pumpkin seeds, bee pollen (optional) Protein
• Packed Sushi Rolls:
• 2 cups cooked sushi rice
• 1/2 cup cucumber, julienned
• 1/2 cup carrots, julienned
• 1/2 cup red bell pepper, julienned
• 1/4 cup edamame, shelled and blanched
• 1/4 cup fresh spinach leaves
• 1/4 cup pickled ginger
• 4 nori sheets
• 4 tablespoons sushi vinegar
• 1/4 cup tamari or coconut aminos

Instructions

1. Blend spinach, mixed berries, banana, avocado, and almond milk in a high speed blender until smooth.
2. Pour the mixture into a bowl and top with chia seeds and optional goji berries, pumpkin seeds, and bee pollen. Serve immediately. Protein Packed Sushi Rolls:
3. Wet a bamboo sushi mat with water and place it on a clean surface.
4. Measure 1 cup of cooked sushi rice into a bowl, add sushi vinegar, and mix evenly.
5. Place a sheet of nori on the damp mat and spread 1/4 of the rice mixture over it, leaving a 1 inch border at the top edge.
6. Lay rows of cucumber, carrots, red bell pepper, edamame, and spinach leaves in a line across two thirds of the rice.
7. Begin rolling the sushi from the bottom up using the mat to help form tight rolls. Wet the top border with water before sealing.
8. Slice each roll into 8 pieces and repeat for the remaining ingredients. Serve with tamari or coconut aminos for dipping.

Chef’s Insight

Incorporate seasonal fruits and vegetables into your dishes to keep them fresh and exciting.

Notes

These recipes can be easily adjusted to accommodate different dietary needs or preferences.