When you need a need your sushi fix but don't have time, Customizable Sushi Bowls can make for a healhy meal. With premade rice you can enjoy them all week! Gluten-Free, Nut-Free, Soy-Free
- 3 cups roasted veggies or squash (I used 2 large delicata squash and diced them)
- 12 thin slices of tomato (I used roma, but you could also use a halved cherry tomato)
- 1.5 cups chickpea flour
- 1.5 cups water for the flour
- 3 cups water for boiling
- 4 tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon turmeric
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1/2 teaspoon pink Himalayan salt (or any salt)
- Roast veggies for approximately 35 minutes at 400 degrees F (or 200 degrees C). You may need to adjust this time depending on the size of your veggies and what kind they are. Mushrooms, bell peppers, broccoli etc. will require less time than squash, potato, etc. Just roast them till they're soft enough to eat. Set aside and leave your oven on (at the same temperature) as we'll be using it again shortly.
- In a large saucepan, add 3 cups of water, onion powder, garlic powder, turmeric, thym, pepper, and salt(s). Bring to a boil.
- While the water is coming to a boil, mix together the 1.5 cups garbanzo flour with an equal amount of water. Whisk it until completely combined.
- When the water has come to boil, add in the nutritional yeast and the garbanzo flour and water mixture. Turn heat down to a simmer. Let simmer for 3-5 minutes, stirring constantly, until mixture is thick. Remove from heat and stir in veggies until everything is coated.
- Spoon the mixture into each muffin cup, almost filling the whole cup. Leave about 1/4" at the top and place a sliced tomato on top, pressing in gently.
- Bake for about 35 minutes (400 degrees F / 200 degrees C), until the tomato and edges of the cups have turned light golden brown. They should be mostly firm to the touch, but will firm up more as they cool. Remove from the oven and let cool completely.
- To release from a silicone muffin tin, run a butter knife around the edges of each cup. Then simply press your fingers on the bottoms of each cup and push upward. Each cup should release easily. If they do not, coax them with the butter knife, but I've never had an issue.
- Serve or refrigerate in an airtight contained up to a week.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Breakfast, Snack
- Method: Oven
- Cuisine: Vegan, Breakfast, Frittata
Keywords: vegan, Gluten-Free, Nut-Free, Soy-Free, Frittata