Vegan Spicy California Bowl
Serves 4
This all-in-one meal takes its inspiration from that Japanese American restaurant staple, the California roll. For folks looking to reduce their meat consumption and up their plant-based game, the centerpiece of this vegan version is a faux “crab” salad made with sliced hearts of palm and radish. For die-hard seafood lovers, you can just as easily add some real crab to the mix.
Faux “crab” salad
1 14-ounce can of hearts of palm, drained 4 or 5 radishes, thinly sliced into matchsticks, about ½ cup 1 tablespoon chopped
fresh dill 1 tablespoon minced
scallions 1 teaspoon prepared
horseradish 1 teaspoon Old Bay
seasoning 2 tablespoons vegan mayonnaise, plus more for spicy Sriracha mayonnaise garnish Lemon juice to taste Kosher salt and freshly ground black pepper to taste
To serve
1 to 2 tablespoons Sriracha 4 cups cooked brown rice 1½ cups cooked,
shelled edamame 1 large cucumber,
thinly sliced 1 large avocado,
sliced Pickled ginger, to
garnish Thinly sliced
scallions, to garnish Toasted nori, cut into small confetti-like pieces, to garnish Toasted sesame
seeds, to garnish Sriracha mayonnaise,
to garnish
To make the faux “crab” salad:
Slice the hearts of palm lengthwise, then thinly chop into half- moon pieces. Place the hearts of palm in a medium bowl. Add the rest of the ingredients and toss to combine. You should have about 2 cups of the salad.
To assemble and serve:
In another medium bowl whisk together ½ cup of vegan mayonnaise with the Sriracha. When ready to use, place the mixture in a plastic squeeze bottle (a small zip-top plastic bag with small corner snipped off also works).
Divide the brown rice into 4 bowls and top with edamame, cucumber, avocado and about a ½ cup of the “crab” salad. Garnish with the pickled ginger, scallions, toasted nori and sesame seeds. Drizzle with the Sriracha mayonnaise and serve immediately.