Easy and delicious! This vegan sushi bowl is made with baked “tempura” sweet potato, sticky rice, carrot, avocado, cucumber and drizzled with vegan spicy mayo.
This vegan recipe makes a satisfying dinner or lunch any day of the week. Here are a few awesome things about this vegan meal:
- Easy to make
- Oil-free, if you make your own tofu mayo or skip the spicy mayo
- Loaded with flavor
- The crispy baked tempura sweet potato is bomb!
- Spicy Mayo…soo gooood
Interested in quick & easy vegan meal ideas? (Who isn’t?!) Enter your email for a FREE vegan recipe eBook with 10 vegan dinners that are ready in 30 minutes or less!
I love sushi, but rolling it up and trying to slice it perfectly can take forever. Vegan sushi bowls are awesome because you just throw it all in a bowl and you’ve got yourself an epic vegan meal without the hassle of rolling something you’re just going to shove in your mouth moments later.
The vegan “tempura” sweet potato brings vegan sushi bowls to another level. It is crispy, slightly sweet, with a tender texture that is super satisfying. Crispy baked tempura sweet potato pairs magically with avocado and spicy mayo!
This vegan sushi bowl is delicious as is, but if you want to spice it up, try out my recipe for Vegan Tomato Tuna. It is fish-less tuna, made out of tomatoes! It’s crazy, but trust me, this vegan tuna will blow your mind! Plus, it is simple and also amazing on bagels with vegan cream cheese…You can find the recipe for tomato tuna in the video linked below =]
Check out my YouTube channel for more plant based recipes and meal ideas!
This Vegan Sushi Bowl with Baked Tempura Sweet Potato is made with whole plant foods, so it is healthy and can be a great vegan weight loss meal. You can substitute white rice for brown rice to make it even healthier and more filling! Sushi bowls are one of my go-to plant based meals because they are filling and contain a variety of flavors and textures that I love!
How to Make Oil-Free Vegan Mayo for the Sushi Bowl with Baked Tempura Sweet Potato
- 1 block (14 oz) medium firm tofu
- 1 1/2 TBSP apple cider vinegar (2 TBSP pickle juice works too)
- 1 tsp agave syrup
- 1/2 tsp salt
- 1/2 tsp dijon mustard (yellow works fine)
Vegan Sushi Bowl with “Tempura” Sweet Potato
Vegan Tempura Sweet Potato Sushi Bowl is an easy and tasty plant based meal. The vegan tempura is baked instead of fried, gluten-free, and oil-free. This vegan sushi bowl is healthy, but you won’t even know it!
- Prep Time15 min
- Cook Time25 min
- Total Time40 min
- Yield2 bowls
For the Sushi Bowl
- 2 cups cooked rice
- Chopped cucumber
- Shredded carrot
- Sliced avocado
For the Tempura Sweet Potato
- 1 large sweet potato, sliced into thick strips
- 1/4 cup chickpea flour (or any flour)
- 1/4 cup unsweetened plain non-dairy milk
- 1/2 cup gluten free breadcrumbs
- 1/4 tsp onion powder
- 1/4 tsp salt (optional)
For the Spicy Mayo
- 1/4 cup vegan mayo (for oil-free recipe, see above)
- 2-3 tsp Sriracha, depending on desired spice level
- 1 tsp low sodium soy sauce
- 1 tsp water
Tempura Sweet Potato
Preheat oven to 400 degrees Fahrenheit.
Prepare 3 separate bowls for the breading:
Bowl 1: Chickpea flour
Bowl 2: Non-dairy milk
Bowl 3: Whisk together breadcrumbs, onion powder, and salt.
Place the sweet potato strips into Bowl 1 to get a light coating of flour. Then briefly place in Bowl 2, and finally into Bowl 3 to coat with the breadcrumb mixture. Place on a lined baking sheet.
Bake for 20-25 minutes, or until tender when pierced with a fork. Remove from the oven and let cool for 5 minutes before serving.
Assemble Sushi Bowl
Make the Spicy Mayo by combining the mayo, Sriracha, soy sauce, and water in a small bowl. Mix until smooth and well combined.
Scoop rice into bowls and top with cucumber, carrot, avocado, and the sweet potato tempura. Drizzle with spicy mayo and enjoy!
Thanks for trying this Vegan Sweet Potato Tempura Sushi Bowl recipe. I hope you like it! Click the link below to check out my eBooks for more plant based recipes: