Brown Rice Veggie Bowl with Tahini Dressing
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Prep Time:
20m
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Cook Time:
20m
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Total Time:
45m
Ingredients
Bowl Components
- 1 c Brown rice (1 cup before cooking)
- Olive oil
- 1/2 Yellow onion, sliced into thin strips
- 1/2 Red onion, diced
- 2 Carrots, medium, chopped into 1/3" chunks
- 1 Baby broccolini bunch, trimmed into florets
- 4 oz Shiitake mushrooms, cleaned and sliced
- 2 c Spinach, loosely chopped
- 1 c Tofu, pre-baked, diced
- Pepper
- Salt
Tahini Dressing
- 1/4 c Tahini sauce
- 1 1/2 tbsp. Almond butter
- 1 tbsp. Soy sauce
- 2 tbsp. Rice vinegar
- 2 Garlic cloves, finely minced (or 3/8 tsp garlic powder)
- 1/3 c Water
- 1 tbsp. Olive Oil
- Pepper
- Salt
- 2 tsp. Sriracha chili sauce, to taste (optional)
Instructions
Bowl Components
- Make the rice according to package instructions, or in a rice cooker.
- Heat 2 tsp olive oil over medium heat in a non-stick pan and add yellow onions. Sauté for 10-12 minutes, stirring occasionally, until caramelized at a light golden brown. Remove from pan and set aside.
- Heat 2 tsp olive oil over medium heat in the same pan and sauté red onions until starting to soften. Add carrots and cook for 3 minutes then add broccoli. Cook until all veggies are tender, stirring occasionally.
- Add spinach and cook until wilted, 3-5 minutes. Season to taste with salt and pepper. Remove mixture from pan and set aside.
- Wipe pan clean and heat 2 tsp olive oil over medium heat. Add mushrooms and cook until tender, starting to brown, and has released its juices. Add diced tofu and cook until heated through.
Dressing
- In a small bowl, add tahini sauce, almond butter, soy sauce, rice vinegar, olive oil, and half the water. Whisk to combine. This mixture will be quite thick and you're looking for a consistency like warm maple syrup: thicker than water but pours smoothly. Whisk in 1 tbsp of water at a time until the desired consistency is reached. Season to taste with garlic powder, salt, and pepper.
Assembly
- To assemble, add 1/2 cup cooked brown rice to a bowl. Drizzle with dressing, about 1 tbsp. Add some of the tofu-mushroom mix and some caramelized onions, and top with the carrot-onion-broccoli mix. Drizzle with a generous portion of dressing.