Seasonal Recipes

Brown Rice Bowl with Carrots and Shoots

 

tahini dressing ingredients (makes extra):
1/2 cup tahini
2 tbsp mellow miso
2 tbsp honey (I used brown rice syrup to keep it vegan)
1 tbsp sesame oil (I was out and used olive oil)
2 tsp sriracha or hot sauce
1 tbsp rice vinegar
juice of 1 large orange, about 1/3 cup (I only had blood oranges around)
salt + pepper
lemon juice, to taste
water, as needed

spiced sunflower seeds ingredients (also makes extra):
3/4 cup raw sunflower seeds
1 tbsp maple sugar
1/2 tsp cayenne pepper
salt, to taste

healthy bowl ingredients:
1 tbsp olive oil
1 clove of garlic, minced
1 small bunch of kale, stemmed + chopped
lemon juice, to taste
2 cups cooked brown rice
1-1 1/2 cups cooked chickpeas
2-3 carrots, peeled into ribbons
2 big handfuls sunflower sprouts (or other sprouts/shoots you like)
1 ripe avocado, peeled + quartered

In a mixing bowl, whisk together the tahini, miso, honey, oil, and hot sauce to combine. Then, whisk in the vinegar, orange juice, salt, and pepper. Taste the dressing and adjust seasoning if necessary. Thin the dressing with water or lemon juice, 1 tablespoon at a time, if needed. Dressing will keep in the fridge for 2 weeks.

For the sunflower seeds, heat a medium sauté pan over medium heat. Add the sunflower seeds to the pan and toast them, stirring occasionally, until fragrant, about 2-3 minutes. Add the maple sugar, cayenne pepper, and salt. Stir the seeds to combine and keep stirring them until spices/sugar lightly coat/stick to each kernel, about 8-10 minutes. Cool and set aside.

Lightly wipe out the sauté pan that you used for the seeds and return it to the heat with the 1 tablespoon of olive oil. Add the garlic to the pan and stir until fragrant, about 15 seconds. Add the chopped kale and stir immediately. Season kale with salt and pepper. Keep stirring the kale until it’s all evenly wilted. Add a big squeeze of lemon juice and stir to distribute. Remove pan from the heat.

In two big, shallow bowls, evenly divide the cooked brown rice, chickpeas, carrot ribbons, sunflower sprouts, avocado, and cooked kale. Top bowls with tahini dressing and spiced sunflower seeds.