Vegan miso-glazed yam sushi bowl

Step 1: Yams

  • 2.5 cups yams, diced
  • Sauce
    • 1 tbsp miso paste
    • 1 tbsp sesame oil
    • 1 tbsp rice vinegar
    • 2 tbsp maple syrup
    • 1 tbsp soy sauce
  • Preheat oven to 375 degrees celcius
  • Mix all the sauce ingredients by whisking (or using a spoon) to dissolve the miso paste
  • In a medium sized baking dish, coat the yams in the sauce
  • Place in the oven and bake for 40 minutes, stirring occasionally
  • Pour the yams from the oven (including the sauce from the pan) into a frying pan. Cook on medium/high heat for 2-3 minutes, stirring constantly to ensure all pieces get evenly coated and sticky
  • Top with sesame seeds

Step 2: Rice

  • Cook 1 cup rice according to package directions (I use sushi rice by the brand Kokuho Rose, you can usually find it at Costco)

Step 3: Ginger soy sauce

  • 2 garlic gloves, grated
  • Slice of ginger, grated
  • 1 tbsp soy sauce
  • 2 tbsp avocado oil
  • 1.5 tbsp rice vinegar
  • 1 tbsp sesame oil
  • 1 tsp chilli flakes
  • Mix all the ingredients in a small bowl (we do this early on so the flavors can infuse)

Step 4: Creamy spicy sauce

  • 0.5 cup cashew
  • ½ lemon squeezed
  • 2 garlic gloves
  • Small slice of ginger
  • 1 tbsp avocado oil
  • 1 tsp Valentina hot sauce (or any hot sauce you prefer – add more for extra spice)
  • 1/3 cup water
  • 0.5 tsp chilli paste (optional)
  • Blend all ingredients in a blender and adjust water & cashew as needed
    • If too thick – add more water
    • If too thin – add more cashew

Step 5: Veggies

  • Cucumber slices
  • Red pepper slices
  • Yellow pepper slices
  • Green onion, chopped
  • The yams from above
  • Add any others you like. I didn’t have these but I would have also added:
    • edamame beans
    • avocado
    • pickled ginger
    • seaweed sheets

If you wanted to add tofu or tempeh, you could follow the same steps as the yam!

Recipe serves about 3 people

Time: approx. 1 hour

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