Vegan Sunshine Bowl Recipe
This healthy vegan Sunshine Bowl is packed full of healthy veggies, brown rice and greens, and dressed with the tastiest Sunshine Sauce.
How to Make the Best Vegan Sunshine Bowl
This vibrant Vegan Sunshine Bowl is the perfect way to pack a rainbow of nutrition into one satisfying meal. Loaded with colorful crunchy vegetables, protein-rich tofu, and hearty whole grains, it’s a bowl that fuels your body while delighting your taste buds. The star of the show is the creamy Sunshine Sauce—made from sunflower seeds, fresh orange juice, and a blend of savory seasonings that brings everything together beautifully.
What makes this bowl so special is its versatility. You can customize it endlessly based on what’s in season or what you have on hand. Love beets? Grate them up. Prefer snap peas over radishes? Go for it. The base of brown rice provides staying power, while the fresh greens and raw veggies add crunch and vital nutrients. It’s plant-based eating at its most colorful and delicious.
Whether you’re meal prepping for the week or looking for a nourishing lunch that comes together quickly, this Sunshine Bowl delivers. The sauce alone is worth making in a big batch—you’ll find yourself drizzling it on everything from salads to grain bowls to roasted vegetables.
Vegan Sunshine Bowl
This healthy vegan Sunshine Bowl is packed full of healthy veggies, brown rice and greens, and dressed with the tastiest Sunshine Sauce.
Ingredients
Bowl Base
Veggies and Greens
Sunshine Sauce
Optional Additions
Instructions
Prepare the Base
- Cook the brown rice or quinoa according to package directions.
- Cut the tofu into cubes and place in a bowl. Drizzle with a little soy sauce or liquid aminos to season and let marinate while you prepare the other ingredients. Alternatively, use crispy tofu or baked tofu.
Prepare the Veggies
- Grate or finely slice your choice of crunchy veggies and set aside.
- Wash and prepare your leafy greens.
Make the Sunshine Sauce
- Place all sauce ingredients in a high-powered blender and blend until creamy and smooth. This may take a few minutes—remember to scrape down the sides.
- If too thick, blend in a tablespoon or two more water or olive oil as needed. The sauce will thicken as it chills.
- Taste and adjust salt and vinegar to your preference.
Assemble the Bowls
- When the grain is cooked, divide among 4 bowls.
- Top with chopped kale or other leafy greens.
- Arrange the veggies and tofu over the top.
- Drizzle generously with Sunshine Sauce.
- Garnish with chopped chives or scallions, sprouts, and sunflower seeds.
Notes
- For the best sauce, use raw sunflower seeds. If you only have roasted, reduce the salt.
- The Sunshine Sauce can be made ahead and stored in the refrigerator for up to 5 days.
- Feel free to customize with your favorite vegetables—this bowl is very flexible.
- For a nut-free version, sunflower seeds make this naturally allergy-friendly.
