Naturally Vegan: Cauliflower Rice & Quinoa Sushi

Instructions

Prep Work

Roasting Potatoes and Cauliflower

Preheat oven to 400 degrees F.

Break one half of cauliflower into small florets (Reserve the other half), and spread evenly on a large baking sheet lined with parchment paper, along with sweet potato "fries"

In a small bowl combine paprika, garlic powder and a pinch of salt; mix to combine and drizzle over the cauliflower and sweet potatoes. Bake for 30 minutes, or until vegetables are soft.

Making Quinoa and Cauliflower Rice

Meanwhile, prepare quinoa according the direction on the package.

While the quinoa is boiling, place the other cauliflower half in a food processor and pulse until rice-like texture is acheived.

Heat a large pan over medium heat. Add cauliflower "rice" and 2 tbsp of water and cook for five minute. Add a pinch of salt and pepper and turn off heat.

Baking Tofu

Slice tofu into strips and place in a shallow bowl. Add to soy sauce, making sure each piece of tofu is submerged. Let marinate for a few minutes.

Lay out marinated tofu and asparagus on a baking sheet lined with parchment paper. Place in the oven (on the lower rack if your pototoes are still cooking) and bake for 15 minutes.

Assembly

Combine cooked quinoa and cauliflower  in a large bowl. Add hummus, rice vinegar, and a 1/2 teaspoon salt. Mix well.

Lay out a large piece of plastic wrap, then place a layer of nori seaweed over it, rough side facing up. Spread rice-quinoa mixture in a 1/2 inch layer over nori sheets, covering all the way to the edge.

Layer sweet potato strips, roasted cauliflower, tofu, asparagus, and a slice of avocado in inch from the bottom of your nori sheet. Carefully roll, using the plastic wrap to help you and tightening with your hands as you roll.

Serving

Slice sushi roll with a sharp knife.

Season slices with sesame seeds, if you like, and serve with soy or tamari for dipping.