The thing I love about bowls is you can make them all your own. Figure out what your pallet is craving and get creative!

We were craving sushi flavors tonight so that’s the direction I went in.

First, I thought I’d mix it up a bit and add some quinoa to my rice. It doesn’t mess with the texture but adds a bit of protein!

Next, I marinated tempeh in coconut aminos, a teaspoon of sesame oil, chili oil and agave, for about 10 minutes.

In the meantime I prepared carrot ribbons, finely sliced purple peppers and jalapeños. I also had some Brussel sprouts on hand so I chopped these, and got out a cup of frozen edamame.

Sauté the tempeh for 3 minutes in avocado oil, then add in the Brussel sprouts. About 2 minutes later add in the rest of the veggies and let it all cook for 4 minutes.

Plate the rice/quinoa then top with the veggies. I added some fresh wasabi on the side. So simple, so clean and delicious!!