Oven Baked Vegetable Tempura Sushi Bowls
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These light and simple Oven Baked Vegetable Tempura Sushi Bowls combine crispy, oven-baked broccoli and sweet potato tempura with fluffy rice, creamy avocado, spicy mayo sauce and salty furikake seasoning for a flavor packed sushi bowl, without the deep fry!JUMP TO RECIPE
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If you love crispy, airy vegetable tempura, but are looking for a lighter way to enjoy it- these bowls are for you!
For these vegetarian sushi inspired bowls, I’ve combined crispy oven baked broccoli and sweet potato tempura (one of my fave veggie sushi rolls!) with some fun sushi toppings for a dinner bowl that’s light and satisfying.
My oven baked vegetable tempura recipe is easy and delicious, and can be used tempura pretty much any of your fave veggies!
Coating the Vegetable Tempura
To coat the broccoli and sweet potatoes and prep them for baking, you’ll start by coating them first in a mixture flour, salt and cornstarch. This not only ensures the veggies are dry, but also helps the coating to adhere to them. Once they are lightly coated, you’ll then coat them in beaten egg, then in panko, lightly pressing the panko into the veggies to help it adhere. Once all the veggies are coated, transfer them to a greased baking sheet and bake in a HOT (450 degree) oven for 15 minutes, and you’ve got oven baked tempura!
It’s very important to make sure all your veggies are well dried before you start to dredge them. Too much mositure and they will be gummy and won’t crisp up in the oven.
The potatoes need a little help so that they are soft and creamy on the inside, and crunchy on the outside. This is why I recommend par-cooking them in water in the microwave prior to dredging and baking. Just be sure to dry them well on paper towels afterwards!
Baking the Vegetable Tempura
Once all the veggies are well coated and transferred to the baking sheets, they’ll bake for 15 minutes. Resist the urge to check in on them, and let them do their thing in the oven.
This is a great time to prep your other ingredients! Get your rice ready, whip up your spicy mayo, and cut up your avocado while the veggies bake. This way, when they’re hot and fresh, you’ll be ready to build your bowls!
Assembling the bowls
Building the bowls is probably the best part of the whole process. It’s here you get to build the flavors, colors and textures.
To build the bowls, start by layer some cooked rice in each bowl. Top that with some of the tempura, then avocado, spicy mayo, and seasoning.
We love plenty of furikake seasoning on our bowls. Furikake seasoning to me is like a little sprinkle of sushi in a bottle. It’s salty, nutty, earthy, and briny, with bits of dried seaweed and wasabi. It adds a great sushi quality to the bowls. My favorite comes from Trader Joe’s.
I also love to add toasted sesame seeds, plenty of spicy mayo, and chunks of creamy avocado. Another great mix in would be some additional sriracha, sweet chili sauce, or even some thinly sliced cucumber for extra crunch!
Another great addition would be a nice helping of my Tuna Poke!
If you make my Oven Baked Vegetable Tempura Sushi Bowls, please be sure to leave me a comment! I would love to hear from you, and value your feedback! Lastly, if you make the recipe and love it, please tag me on Instagram! I love to see your photos!
Looking for more easy dinner ideas? Why not try my Wasabi Shrimp Sushi Tacos, Vegan Dumpling Soup with Carrot Noodles and Enoki Mushrooms, Marinated Pork Chop Bánh mì Ciabatta Sandwiches, or Bang Bang Shrimp Salad!
Oven Baked Vegetable Tempura Sushi Bowls
- 1 head broccoli, cut into florets
- 2 cups peeled and cubed sweet potatoes
- 2 cups panko breadcrumbs
- 4 large eggs, beaten
- 2 tsp salt
- 2 tbsp cornstarch
- 2 cups all-purpose flour
- 1 medium avocado, cubed
- Spicy Mayo Sauce (recipe below)
- sesame seeds, for serving
- Furiyaki seasoning, for serving (optional)
- 2 cups cooked white rice or sushi rice
Spicy Mayo Sauce
- 2/3 cup mayonaise
- 4 tsp sriracha sauce
- 2 tbsp rice vinegar
- 4 tsp honey
- Making the veggie tempura 1. Preheat oven to 450 degrees. 2. Peel the sweet potatoes and cut them into small cubes (about 1/2”). 3. Add them to a microwave-safe bowl, and cover with water. 4. Miicrowave on high for 8-10 minutes, until potatoes are easily pierced with a fork. 5. Drain and set aside on paper towels to dry. Make sure sweet potatoes are well dried before dredging. 6. Cut broccoli into florets. 7. In a large bowl, whisk together flour, salt and cornstarch until well combined. 8. Whisk eggs in a separate bowl. 9. Add panko breadcrumbs to a 3rd bowl. 10. Lightly grease 2 large baking sheets with cooking spray and set aside. 11. Dredge veggies first in flour mixture, shake off the excess and cast in the egg, and then in the panko breadcrumbs. Gently press in your hand to adhere panko to the veggies. As you dredge, transfer the coated veggies to the coated baking sheets, arranging with space around each veggie so they don’t steam. If necessary, use an additional baking sheet. 12. Once all veggies are dredged and on the baking sheets, transfer to the preheated oven, and bake for 15 minutes, until light golden brown and crisp. While veggies are cooking, whisk together the spicy mayo ingredients in a small bowl until well combined. Refrigerate until ready to use. Assembling the bowls 1. Add 1/2 cup cooked rice to each bowl. 2. Top with veggie tempura, avocado, spicy mayo sauce, sesame seeds, and Furiyaki seasoning. Makes 4 bowls.
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Hi, I’m Sharon!
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