Monday, 13 July 2015

Green Goddess Rice Bowl

We were in Toronto this weekend, and enjoyed a wonderful dinner at Grasslands. My husband ordered a rice bowl full of delicious vegetables, and a marinated tempeh. I tried my hand at one tonight from the cookbook Refresh. I made a dijon corn meal crusted tofu with it, but a marinated tofu would be great too. The greens were fresh and lively but the dressing and sauce really made the dish. I would make this again.

Green Goddess Bowl
Tahini Sauce
– 2 cloves garlic, minced
– 1/2 cup chopped parsley
– 1/2 tsp sea salt (this was too much salt for me – I’d suggest only 1/4 tsp, then add more as needed)
– 2 tbsp lemon juice
– 2/3 cup water
– 1/2 cup tahini
Simple Sauce
– 1/2 cup tamari (not soy sauce)
– 3 tbsp sesame oil
– 1 1/2 inches ginger root, peeled and minced
– 4 tbsp lemon juice
The Bowl
– 1 head broccoli, cut into florets
– 1 head bok choy, chopped
– 1 bunch green kale, chopped
– 1 bunch swiss chard, chopped
– 6 cups cooked brown rice
– 2 sheets nori, torn
– 1/3 cup sunflower seeds, toasted – 1/2 cup pickled ginger
  1. Tahini sauce: Blend the garlic, parsley, salt and lemon juice in a food processor. Add the water and sesame butter.
  2. Simple sauce: Put all ingredients in a saucepan and bring to a boil. Turn down, and let simmer for 10 minutes. Remove from heat.
  3. Steam broccoli and greens until they are tender and bright green. It may seem like you have way too many greens when they’re raw, but they cook down quite a lot.
  4. Place your desired serving of rice or noodles in a bowl. Drizzle with 2 tbsp tahini sauce (I used more. So, so good). Place nori on top.
  5. Arrange the cooked greens and broccoli on the rice or noodles and sprinkle toasted sunflower seeds on top. Drizzle with 2 tbsp of simple sauce.
  6. Garnish with pickled ginger.
I added/omitted a few different vegetables than what what in the recipe. Used whatever I had on hand.
Getting my ingredients ready.

Tofu ready for the oven..

Steaming the vegetables.

Adding the green tahini sauce to the rice before putting the vegetables on top.

A little 'simple sauce' over the vegetables, a sprinkling  of roasted sunflower seeds and dinner is served!

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