April 13, 2018

Forbidden Rice Buddha Bowl

Eat

In honor of Earth Day this month I only see it fitting to eat more plants. What better way than with a nourishing buddha bowl? I strive for an array of colors in every meal. I’m talking all colors, even black!

If you have yet to try forbidden black rice, I suggest giving it a go because it has so many benefits. It contains vitamin E and anthocyanin, an antioxidant missing from other strands of whole grain rice. It also contains protein, fiber, and iron making it a staple for a veggie based dish.

My favorite brand to use it Lotus Foods because they’re 100% organic, vegan, and a certified B-Corporation. They want to “change how rice is grown around the world” by partnering with small-scale farmers and using 50% less water and 80-90% fewer seeds to grow their heirloom whole grains.

Ingredients

The Bowl

  • 1 cup (uncooked) forbidden black rice
  • 1 sweet potato
  • 2 handfuls of massaged kale
  • about 1/4 red onion
  • 1/4 cup rice vinegar
  • 1 Persian cucumber
  • 1 avocado

The Dressing

  • 1 Tbsp tahini
  • 1 Tbsp avocado oil
  • 1 Tbsp water
  • 1 tsp honey
  • 1 tsp rice vinegar

Make

This is the perfect bowl for a healthy, quick meal. I find it easiest to prep most of the ingredients at the beginning of the week, that way it’s easy to toss everything together when you’re ready to eat. The best part? It tastes even better chilled; no heating required!

For the prep, start by cooking the black rice and stashing in the fridge or freezer with a sandwich size Stasher. Next, dice your sweet potato into 1/2 inch cubes and lightly saute in a non-stick pan with a little water and lid. This cooking method allows your sweet potato to get soft enough to eat while not frying to a crisp in oil. For the pickled onions, chop up about 1/4 of an onion and add it to a mason jar with 1/4 cup rice vinegar. Fill up the rest of the glass jar with water and screw the lid on tight. Give it a few shakes and store in the fridge for a couple hours or overnight.

When you’re ready to make your meal, it’s time to stir together the dressing and massage the kale. You can either massage the kale in a little bit of olive or avocado oil, or you can just massage it in the dressing for the bowl. Often times kale seems dense and flavorless, however, massaging it pulls out the flavor and helps gives it a softer texture. To make the dressing, whisk all ingredients together.

Slice some avocado and cucumber, add all ingredients to your bowl, drizzle the dressing and enjoy!

*This post was created for Stasher Bag*

SHARE

Related Posts
Featured
Mediterranean Orzo Salad
I'm not sure what it is about this summer, but I've been dying to go to Europe. I'm typing this while sitting beside my window, watching the rainfall, and daydreaming of soaking up some sun and dipping my feet in the Mediterranean Sea. While I may be stuck in the US for now, I'm bringing more foreign cuisine into my kitchen. This is one of my go-to dishes for summer parties, picnics, events, you name it. With less than ten ingredients and one step, that's right just one, I'm sure you'll be keeping this recipe in the books too. And it stays fresh for days in my gallon Stasher bag! My favorite part about this salad is how refreshing it is ...
READ MORE
Adaptogenic Sweet Potato Porridge
In honor of March being National Women's Month, I only found it fitting to share a hormone balancing breakfast recipe. It's warming on the digestive system and packed full of regulating nutrients. Whether you're an adaptogen pro or new to the game, Maca is one of the most popular hormone-regulating tools. Like all adaptogens, it's responsible for creating homeostasis in the body. I also love this recipe because there are zero added sugars! Hello, healthy blood sugar levels. With all of the excess man-made estrogen in the environment, using my silicone Stasher bag to prep this makes it hormone-friendly. It's so easy to create a plastic- ...
READ MORE
Sweet Potato & Quinoa Breakfast Bowl
The other morning I was having trouble deciding if I wanted a sweet or savory breakfast. Do you ever have that problem? If so, I created this little baby that has the perfect blend of both. I love prepping ingredients at the beginning of the week and using them for quick recipes.  As always, each ingredient can be swapped to fit dietary restrictions and lifestyle preferences. Enjoy! Ingredients 1/2 roasted sweet potato 1/2 cup tri-colored quinoa 1/2 cup non-fat plain kefir Large spoonful of cashew butter Several dashes of cinnamon Drizzle of local honey Make it The previous night I prepped a huge batch of quinoa a ...
READ MORE