I have to give credit where credit is due. This bowl was 100% inspired by the Sol Bowl at Seeds of Life Bali. 

Their's is probably better than mine, but I did my best. And I still think it turned out pretty damn good. 

This is a great option for all green everythangg, which is especially necessary if you're battling Candida like I am. 

I hear people say a lot that one of the hardest things for them to give up when turning vegetarian or vegan is SUSHI. 

The good news is that you don't have to give up the flavors completely just because you're only eating plants now. 
And the even better news is that this Vegan Sushi Bowl offers a lot healthier options to a more traditional sushi set up. 

I loved having this bowl on a hot summer day, as it's filling- but not cooked and heavy feeling. EVERYTHING about it is plant-based, including the cauliflower sticky rice variation. 

It's gluten free, soy free, and dairy free- so I think your belly will be pretty happy afterwards :)

Serving good for 2 people

1. The sweet potatoes will take the longest, so start by cutting one sweet potato into the size/variation that you like. Put on baking sheet with olive oil, salt and pepper. Roast for about 40 minutes at 210 C. Let potatoes cool when finished.

2. Once potatoes are almost done, start on the cauliflower sticky rice. Dice or shave cauliflower with cheese grater, and put in frying pan with coconut oil, sesame oil and 2 teaspoons of ACV. Cook for about 10 minutes, constantly stirring. Once it's a somewhat soft, then at 2 - 3 cups of coconut milk and about 1/2 cup of tapioca flour. Stir continuously until milk evaporates. If it needs more of a sticky texture, add more tapioca flour. It will turn into a sticky mass, when it does- remove from heat completely and let cool. It's gets sticky the cooler it gets. Add salt and pepper to your liking.

3. As the potatoes and rice cool, start on the bowl. Add spinach (or greens of your choice), pickled red cabbage (or another pickled veggie), avocado and thinly sliced mango (people usually like the thin slices because it reminds them of the fish texture. If that grosses you out, then go with cubes). Add nori strips and bean sprouts.

4 Only once potatoes and and rice have cooled completely, then add to the bowl. Sprinkle sesame seeds on top (or hemp seeds). Spice with wasabi, or another hot sauce of your choice. I try to stay away from soy, but if you have to have it- then add soy sauce, as well.

5. To eat, mix it all up like one big sushi salad. Or (like I did), use the strips of nori to make mini sushi rolls of your own , while also eating the greens and toppings like a salad. Enjoy!

You've probably seen this meal (or a variation of it) at a million cutesy vegan cafes.
Or, even just as a veg option on a regular menu.

It's super simple and inexpensive to create in your own kitchen, and one of my top picks for summery meals.

​Soul Bowls are perfect for lunch or dinner, as they're a great blend of refreshing raw greens with cooked grains and veggies. 

-Greens: I like spinach, but this is really up to you
-Quinoa: I like tricoloured
-Sweet Potato
-Cauliflower
-Broccoli
-Asparagus
-Avocado
-Alfalfa Sprouts
-Hummus (make your own!)
-Tahini
-Shelled Hemp Seeds
-Garlic
-Olive Oil
​-Salt and Pepper