3 Vegan Nourish Bowl Recipes

Vegan Nourish Bowl Recipes

I’ve created 3 vegan nourish bowl recipes for you to try! These vegan nourish bowls are quick, easy, tasty, and will nourish your body! They are also between 10-25 mins to make! 🙂

Watch the YouTube video below on how to make them and scroll down to see the written recipes with full measurements.

Vegan Nourish Bowl Recipes

These vegan nourish bowls, also known as buddha bowls, are well-balanced healthy meals containing a good portion of nutrient-dense vegetables and/or fruits, carbohydrates, and protein topped with a dressing!

Nourish bowls are perfect options for lunches and incorporating some nutrition into your busy day! You could also meal prep them for the week as well as modify them based on your vegetables, protein, and dressing!

One of the best things about Nourish Bowls is that they are heavily customizable!

TIP: Prep some of the key ingredients in advance and build your bowls throughout the week! Or simply have them ready to go with the sauce on the side for whenever you are ready to eat. While it may seem like it’s a lot of work to make these bowls, if you can make multiple meals out of the different ingredients, it actually is quite quick and easy!

Vegan Sushi Nourish Bowl

Vegan Sushi Nourish Bowl

This vegan sushi bowl is one of my absolute favourite types of bowls to make because I’m such a big fan of sushi!

Since sushi rolls can be a hassle (or I’m just lazy), sometimes I simply make myself a delicious vegan sushi bowl and I call it a day. This sushi nourish bowl is basically a deconstructed sushi roll and we love that!

This vegan sushi bowl comes with slightly sweet and vinegary sushi rice, vegan Sriracha Mayo for that creamy-spicy element, crunchy vegetables, and of course, delicious edamame beans!

Ingredients (around 2 servings): 

  • 2 servings Roasted Sweet Potatoes (click here for my recipe)
  • 2 cups cooked brown rice, sushi rice or whatever rice you prefer (slightly warm but not hot) 
  • 2 tbsp rice vinegar
  • ¼ tsp salt 
  • ¼ tsp sugar 
  • 1 medium carrot, peeled & julienned
  • 1 cup shredded cabbage
  • ½ cup edamame beans (shelled)
  • ½ cup corn 
  • 2 tsp sriracha (optional for your sauce) 
  • 1 tbsp vegan mayo (optional for your sauce) 
  • ½ nori sheet, cut into small, thin slices
  • 1 tsp sesame seeds (optional) 
  • 1-2 tsp soy sauce (optional, if needed)

Instructions (Prep: 5 mins | Cook: 15 mins):

  1. If you want roasted sweet potato cubes for your bowl, start by making my roasted sweet potato cubes recipe (come back when you start cooking the sweet potato for 15 mins).
  2. Next cook rice or use leftover cooked rice.
  3. Add cooked rice into a mixing bowl along with rice vinegar, salt and sugar. 
  4. Divided into two serving bowls, add the rice, then top with carrots, purple cabbage, edamame and corn or whatever vegetables you would like to add. 
  5. Feel free to use whatever sauce you want or make my vegan sriracha mayo sauce by mixing together sriracha and vegan mayo in a small bowl until smooth (feel free to add more or less sriracha to control the spice level). Drizzle the sriracha mayo on top of each bowl. If you don’t like spice or have your own sauce, you can skip this step. 
  6. Top with nori slices, sesame seeds, avocado and/or soy sauce, if needed. And voila! A vegan sushi nourish bowl!
Vegan Salmon Nourish Bowl

Vegan Salmon Nourish Bowl

If you like the taste of salmon, you’ll love this Salmon-inspired marinated tofu bowl recipe! This marinated tofu tastes like cooked salmon and I love adding it to my nourish bowls as my vegan source of protein!

The vegan salmon marinade is one of my favourite recipes by another creator (source: Vegan Salmon by It Doesn’t Taste Like Chicken). This vegan salmon recipe has changed my life (a tad dramatic?). You can make this vegan nourish bowl with tofu, marinated or not, but if you want to make a salmon nourish bowl, go make her salmon marinade first & add your chopped tofu to soak up all the flavours!

Ingredients (around 2 servings): 

Instructions (Prep: 10 mins | Cook: 15 mins):

  1. If you want to make your tofu taste like salmon for a vegan salmon nourish bowl, prepare the Vegan Salmon Marinade following this recipe by It Doesn’t Taste Like Chicken. You can make half the recipe (or the full and save the marinade for another batch later).
  2. If you have another marinade in mind for your tofu, feel free to make it.
  3. Add your marinade into a large tupperware container along with cubes of tofu to marinate for at least 30 minutes (even better is overnight). 
  4. In the meantime, prepare roasted vegetables you want for your nourish bowl. Click here for my air fryer roasted vegetables recipe (15 mins)
  5. After marinating, add the marinated tofu pieces in a large bowl. Add cornstarch and toss to coat. 
  6. Heat oil in a large non-stick pan over medium-high heat and add coated tofu pieces (leave enough space between the pieces so they’re not touching). Cook on each side for a couple of minutes on each side. 
  7. In a mixing bowl, add your grains (I used cooked brown rice), soy sauce and sesame oil and mix well. 
  8. In two serving bowls, add half the mixed greens into each bowl. Top with seasoned brown rice, the prepared roasted vegetables and vegan salmon tofu pieces to make your vegan salmon nourish bowl complete!
Tahini Soba Noodle Nourish Bowl

Tahini Soba Noodle Nourish Bowl

I’m obsessed with soba noodles so, of course, I had to make a vegan soba noodle nourish bowl!

For this nourish bowl, I decided to mix together two of my loves – soba noodles and my delicious homemade Sweet Tahini Dressing. I’ve been making this dressing for years now and I still go back to it often. It’s just a fool-proof delicious recipe that balances out the savouriness of the tahini with a bit of sweetness and tang. It’s so good and I put it on everything! 

Once you coat the sweet tahini sauce with soba noodles, you can fill your nourish bowl with whatever vegetables you have! I filled mine with leftover shredded carrots, cabbage, baby bok choy and chickpeas for protein!

Ingredients (around 2 servings): 

  • 2 servings soba noodles (choose gluten-free brand if gluten-free)
  • 2 servings Sweet Tahini Dressing  (click here for my recipe)
  • 1 cup shredded cabbage
  • 1 medium carrot, peeled & julienned
  • 2 heads baby bok choy, washed & sliced thinly
  • ⅔ cup chickpeas, drained & rinsed 
  • 2 tsp sesame seeds (optional)
  • ¼ cup cilantro, chopped finely (optional)

Instructions (Prep: 5 mins | Cook: 5 mins):

  1. Start by preparing soba noodles according to package instructions (roughly 5 mins).
  2. In the meantime, prepare my Sweet Tahini Dressing recipe or your dressing of choice. 
  3. When the soba noodles are cooked, drain and rinse in cold water until noodles are cold.
  4. Divide the soba noodles into two serving bowls and add a small amount of the Sweet Tahini Dressing to coat the noodles. 
  5. Top the bowls with shredded cabbage, carrots, baby bok choy, cilantro and chickpeas. Drizzle the rest of the Sweet Tahini Dressing on top and top with sesame seeds.


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