Asparagus, Broccoli and Avocado Sushi Bowl

This rice-free sushi bowl is a satisfying meal for any time of day. With tofu and a rich miso-tahini dressing, everyone will adore the blend of healthy veg and Asian flavours. 

Ingredients (serves 4)

  • 1 head broccoli, washed and separated into florets

  • 1 bunch asparagus, washed and stems removed

  • 2 avocados, flesh sliced into cubes

  • 1 package extra-firm organic tofu, drained, pressed and cubed

  • 1 Tbsp olive oil

  • salt and pepper to taste


  • 2 Tbsp miso paste

  • 1 Tbsp tahini

  • 2 Tbsp honey

  • 1/2 tsp sriracha

  • Juice of one lime

  • 2 Tbsp water

Preheat oven to 425 degrees. Coat the broccoli florets and asparagus spears in olive oil and place on a baking sheet. Bake for 10 minutes or until cooked through but still crispy. Sprinkle with salt and pepper. Allow to cool.

In a bowl mix together all of the dressing ingredients and stir until smooth. 

Combine the avocado, tofu, cooled broccoli and asparagus. Drizzle with 1-2 Tbsp of dressing and sprinkle with sesame seeds. 

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