I have been making and experimenting with a lot of rice/quinoa bowls recently. They are a good choice when you need a quick but nutritious meal. You may have seen the bowl recipe I posted last week, a carrot, chickpea and kale rice bowl. My original plan was to get this bowl posted for St-Patrick’s day since it is loaded with green ingredients, but I didn’t have time to get it up before Sunday. Although I missed the boat on St-Patty’s day, that’s no reason not to share this delicious green bowl!
The green ingredients I chose to create this bowl are kale, broccoli, avocado and pumpkin seeds, all served on a bed of rice. I used a mix of brown basmati rice and red rice. Delicious. If you are interested in creating your own bowls, I highly recommend making a big load of rice or quinoa at the beginning of the week and keeping it in the fridge. This way whenever you want a bowl you can assemble it quite quickly. I steamed the kale and broccoli which only takes a few minutes. I toasted the pumpkin seeds quickly in a frying pan to give them a nice flavour.
Another thing you can do ahead of time is marinate some tofu or tempeh slices. Then, when you are ready to eat your bowl, simply cook a couple of slices quickly in a frying pan while your veggies are steaming. I will share the marinade I used for the tempeh below. This bowl can be made with or without tempeh. Completely up to you.
Get creative when it comes to making bowls, and try out different ingredients. Some bowls focus more on raw ingredients and others more on lightly cooked ones. This one is mostly cooked except for the avocado.
As you can see in the picture above there is a mason jar with some green stuff in it. That is a green dressing that I tried to create for this bowl. Unfortunately I didn’t love it. It was my first time trying to make a green dressing like this. Maybe next time I will follow a recipe. I experimented with avocado and hemp seeds with the goal of creating a creamy dressing. It wasn’t bad, just not exactly what I was imagining. Back to the drawing board. I will let you guys know if I try again and how it turns out.
The good news is that with a bowl like this you don’t really need a dressing. I quite enjoy a simple bowl of steamed veggies, rice and tasty tempeh. Oh and of course some delicious perfectly ripe avocado. Can you believe that I used to think I didn’t like avocados? Now they are one of my favourite foods. I used to be an extremely picky eater. I used to think I disliked most of the healthy foods I now love to eat! So this should be encouraging to all of you that think you don’t like eating healthy food.
This doesn’t mean don’t use a dressing. If you want more flavour I am all for it. The third time I made this bowl I reduced the rest of the tempeh marinade down in a pan and used it as a sauce. Delicious. You can also use the same dressing from my Amazing Vegan Bowl Recipe. You could also try this green power dressing from my friend Leanne’s site.
Would love to hear about any bowls you have made that you loved or dressings that were awesome?
Green Rice Bowl
cooked brown rice
toasted pumpkin seeds
Note: I have chosen to not include any quantities. Quantities will depend on how big you want your bowl and how many you want to make. I will let you be the judge. You only need a little bit of each ingredient to create on big delicious bowl!
1. A general rule of thumb for cooking rice is twice as much water as rice. When cooking 1 cup of brown rice I combine the rice with 2 cups of water in a pot, bring it to a boil, then reduce the heat and cook for about 25 minutes, until all the water is evaporated and the rice is cooked. Taste to be sure. Add a little more water if it’s not fully cooked.
2. Cut the broccoli into medium size florets and steam in a pot for about 5 minutes using a steamer basket.
3. For the kale, just rip the leaves off of the stems with your hands and tear into bite size pieces. Rinse. And then steam.
4. For steaming, I will start steaming the broccoli on its own for a few minutes, and then once it is cooked I will add the kale and cook for another minute or 2.
5. Marinate the tempeh ahead of time if you can. Cut it into slices and then triangles. If you have more time you can bake it in the marinade and it will really soak up all the flavour. Otherwise, if you are in a hurry, simply drop a little coconut oil in a frying pan and cook on medium for a few minutes on each side until nicely browned.
6. Toasting the pumpkin seeds is optional but I love the flavour it adds. If you have the time, simply place them in a dry frying pan on medium for a few minutes, shaking the pan occasionally, and watch closely.
Marinated Tempeh Recipe
8 oz/250 g package of tempeh
1 tablespoon genmai miso (or other miso)
1/3 cup gluten-free soy sauce/tamari
1 clove garlic
1 inch piece of ginger, peeled
1/8 teaspoon cayenne pepper
1 tablespoon brown rice vinegar
1 tablespoon sesame oil
1 tablespoon agave nectar
2/3 cup of water
Combine all marinade ingredients (not tempeh) together in a blender and blend until smooth. Pour over tempeh and place in a container, or large Ziploc bag, making sure the tempeh is completely covered. Keep in the fridge until ready to cook.
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