Origin Veggie Sushi Bowls

Inspired by traditional Japanese sushi, sushi bowls (also called “sushi burrito bowls” or “deconstructed sushi”) are a modern twist that lets you skip the rolling mat while still savoring all the classic flavors. Here’s a look at the evolution of sushi from traditional to modern formats.

What I Love About This Recipe

These bowls are endlessly flexible, super fresh, and easy to prep ahead. You can mix and match toppings based on what’s in your fridge, making it perfect for meal prep or plant-based eating. Plus, it’s a lighter, healthier way to enjoy sushi without added oils or sauces. Here’s why plant-based bowls like this are great for everyday eating.

Also Read : Americano Cocktail

Veggie Sushi Bowls

Recipe by RecipeWikkiCourse: Course, Lunch, or DinnerCuisine: JapaneseDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

350

kcal

Veggie Sushi Bowls are a fresh, deconstructed take on classic sushi—without the rolling! Packed with seasoned sushi rice, crisp vegetables like cucumber, avocado, and carrots, plus toppings like nori strips, sesame seeds, and a drizzle of soy sauce or spicy mayo, these bowls offer all the flavor and texture of sushi in a quick, customizable format. Perfect for meal prep or a light, healthy dinner.

Ingredients

• Julienned carrots

• Sliced cucumber

• Avocado

• Edamame

• Seaweed salad or nori strips

• Pickled ginger

• Sesame seeds

• Soy sauce or tamari, for drizzling

• 1 cup sushi rice

• 2 tbsp rice vinegar

• 1 tbsp sugar

• ½ tsp salt

Directions

• Cook sushi rice according to package instructions.
• While rice is warm, mix rice vinegar, sugar, and salt. Stir into rice and let cool.
• Prepare toppings: slice, steam, or arrange your veggies.
• In a bowl, layer rice as the base.
• Top with your favorite vegetables, avocado, seaweed, and a sprinkle of sesame seeds.
• Drizzle with soy sauce or tamari before serving.

Notes

• Add tofu, tempeh, or even smoked salmon for extra protein.
• Try spicy mayo or wasabi for a kick.
• Prep toppings ahead and assemble fresh for quick meals.
  

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Origin Mixed Vegetable Curry

This versatile curry draws from Indian and South Asian home cooking traditions, where seasonal vegetables are celebrated in comforting, aromatic dishes.

Why You’ll Love This Recipe

It’s easy to customize with whatever veggies you have on hand, packed with flavor, and perfect served with rice or flatbreads. A wholesome, satisfying meal for any day of the week!

Also Read : Weeknight Beef Stroganoff

Mixed Vegetable Curry

Recipe by RecipeWikkiCourse: Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

252

kcal

Ingredients

• 2 tbsp oil (vegetable or coconut)

• 1 large onion, finely chopped

• 3 garlic cloves, minced

• 1 tbsp fresh ginger, grated

• 2 tomatoes, chopped

• 1 tsp cumin seeds

• 1 tsp mustard seeds (optional)

• 1 tsp turmeric powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 tsp chili powder (adjust to taste)

• 1 cup coconut milk

• 2 cups mixed vegetables (carrots, green beans, peas, cauliflower, potatoes, bell peppers, etc.)

• Salt to taste

• Fresh cilantro for garnish

Directions

• Heat spices: In a large pan, heat oil over medium heat. Add cumin and mustard seeds and let them pop.
• Sauté aromatics: Add onions, garlic, and ginger. Cook until onions are soft and golden.
• Add tomatoes and spices: Stir in tomatoes, turmeric, coriander, garam masala, and chili powder. Cook until tomatoes break down and oil starts to separate.
• Add vegetables: Add mixed vegetables and salt. Stir to coat them with the spice mixture.
• Add coconut milk: Pour in coconut milk and stir well. Cover and simmer on low heat for 15-20 minutes until veggies are tender.
• Garnish and serve: Sprinkle fresh cilantro on top and serve with steamed rice or warm naan.

Notes

• Feel free to swap coconut milk with yogurt or cream for a different flavor.
• You can add cooked chickpeas or lentils for extra protein.
• Adjust spice levels to suit your taste.

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Origin Charred Red Cabbage and Carrot Salad

Charred vegetable salads are inspired by Middle Eastern and Mediterranean cooking, where grilling or charring veggies adds depth and smoky complexity to fresh salads.

Why You’ll Love This Recipe

It’s easy to make, packed with texture and flavor, and brings a unique smoky twist to simple raw veggies. Plus, it’s colorful and nutritious—ideal for any season.

Also Read : Cornbread Salad

Charred Red Cabbage and Carrot Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 small head red cabbage, thinly sliced

• 3 large carrots, peeled and julienned or shredded

• 2 tbsp olive oil

• Salt and pepper, to taste

• 2 tbsp apple cider vinegar or lemon juice

• 1 tbsp honey or maple syrup

• 1 garlic clove, minced

• ¼ cup chopped fresh parsley or cilantro

• Optional: toasted pumpkin seeds or walnuts for crunch

Directions

• Heat a large skillet or grill pan over medium-high heat.
• Toss sliced cabbage and carrots with olive oil, salt, and pepper.
• Add vegetables to the hot pan in batches, cooking until lightly charred and softened, about 3–5 minutes per batch, stirring occasionally.
• Transfer veggies to a large bowl.
• In a small bowl, whisk together vinegar (or lemon juice), honey, and minced garlic.
• Pour dressing over the charred veggies and toss to combine.
• Sprinkle with fresh herbs and nuts if using. Serve warm or at room temperature.

Notes

• For extra heat, add a pinch of red pepper flakes to the dressing.
• You can roast the cabbage and carrots in the oven if you prefer.
• Great served alongside grilled meats or as a topping for tacos and bowls.
• Salad keeps well refrigerated for 2–3 days, flavors deepen over time.

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Origin Hearts of Palm and Avocado Salad

Hearts of palm have been enjoyed in tropical regions of Central and South America for centuries. This salad pairs them with creamy avocado to create a modern, healthy dish that’s both satisfying and easy to make.

Why You’ll Love This Recipe

It’s quick to prepare, full of contrasting textures and fresh flavors. The citrus dressing adds a zesty kick that balances the creaminess of the avocado perfectly

Also Read : Churrasco Chicken

Hearts of Palm and Avocado Salad

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

400

kcal

Ingredients

• 1 can (14 oz) hearts of palm, drained and sliced

• 2 ripe avocados, diced

• 1 cup cherry tomatoes, halved (optional)

• ¼ cup thinly sliced red onion

• 2 tbsp chopped fresh cilantro or parsley

• Juice of 1 lime

• 2 tbsp olive oil

• Salt and pepper to taste

Directions

• In a large bowl, gently toss hearts of palm, avocado, cherry tomatoes, red onion, and herbs.
• In a small bowl, whisk lime juice, olive oil, salt, and pepper.
• Drizzle dressing over the salad and toss gently, careful not to mash the avocado.
• Serve immediately or chill for 15–20 minutes for flavors to meld.

Notes

• Add toasted nuts for crunch, if you like.
• Substitute cilantro with basil or mint for a different flavor.
• Best served fresh to keep avocado from browning.

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Origin of Avocado Butter Recipe
The origin of avocado butter traces back to Latin America, where avocados have been used in various dishes for centuries due to their creamy texture and health benefits. This modern twist on butter combines the goodness of avocados with traditional butter for a nutritious and versatile spread.

What I Love:
I love avocado butter for its luxurious creaminess and rich, buttery flavor. It’s packed with healthy fats, making it a satisfying and nourishing alternative to regular butter. The best part is that it’s incredibly versatile—great on toast, in sandwiches, or as a topping for baked goods or vegetables.

Avocado Butter Recipe

Recipe by RecipeWikki

Servings

4

servings

Prep time

1

hour 

Cooking time

3

hours 

Calories

300

kcal

Ingredients

• 1 ripe avocado

• 1/4 cup softened butter (or plant-based butter for a dairy-free version)

• Salt to taste

• Optional: A squeeze of lemon or lime for extra freshness

Directions

• Mash the ripe avocado in a bowl until smooth.
• Add the softened butter to the mashed avocado and mix thoroughly until combined.
• Season with salt to taste. Optionally, add a squeeze of lemon or lime juice to brighten the flavor.
• Store in an airtight container in the fridge for up to a few days.

Notes

• You can adjust the ratio of avocado to butter to get the desired texture.

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