Five Bowls We're Trying This Week
VEGETARIAN SUSHI BOWL
- 1 cup short-grain brown rice
- 2 cups of water
- 1 Stash Organic Premium Green Teabag
- 2 tablespoons rice vinegar
- 1 tablespoon brown rice syrup (or honey)
- 1/4 teaspoon sea salt
- 1/2 cup thinly sliced cucumbers
- 1/2 cup thinly sliced carrots
- 1/4 cup thinly sliced radishes
- 2 teaspoons toasted sesame oil
- 2 teaspoons black sesame seeds
- 1 small avocado
- 1/2 cup edamame
- 1/2 cup thinly sliced red pepper
- 2 to 3 tablespoons pickled ginger
- Sesame Seeds (for serving)
- Soy Sauce (for serving)
- Scallions (for serving)
- Rinse the brown rice well. Combine with water in a medium pot. Cut open the green tea bag and sprinkle over the rice then give a stir to combine. Cover and let the rice cook until all the water has absorbed, 45 minutes. Whisk together the rice vinegar, rice syrup, and salt then stir into the cooked rice.
- While the rice cooks, prepare the vegetables. Combine the cucumbers, carrots, radishes with the sesame oil and sesame seeds; let sit.
- Once the rice is done, assemble the bowls with all the vegetables and pickled ginger. Serve with extra sesame seeds and soy sauce.
Tips & Tricks: I almost always use short grain brown rice even though it’s not traditional sushi rice. Other options are sweet brown rice or true sushi rice.
From: Naturally Ella - Click here to view more of her recipes.
THAI NOODLE SALAD WITH PEANUT LIME DRESSING
for the dressing
- 1/2 cup canola oil
- 2 large cloves garlic, peeled
- 1/3 cup low sodium soy sauce
- 1/4 cup white distilled vinegar
- 2 tablespoons water
- 2 tablespoons honey
- 2 tablespoons sesame oil
- 1 tablespoon lemongrass or ginger paste
- a couple of BIG squeezes of lime juice (to taste)
- 1/4 cup peanut butter
for the salad
- 4 ounces brown rice noodles (affiliate link)
- 1 lb. boneless skinless chicken breasts
- 5–6 cups baby kale or spinach
- 3 large carrots, cut into small, thin pieces*
- 3 bell peppers, cut into small, thin pieces*
- 1 cup packed cilantro leaves, chopped
- 4 green onions, green parts only, chopped
- 1/2 cup cashews or peanuts
- PREP: Start soaking the rice noodles in a bowl of cold water. Preheat the oven to 400 degrees.
- DRESSING: Pulse all the dressing ingredients in a food processor EXCEPT peanut butter. Place the chicken in a plastic bag and use about 1/4 to 1/2 cup of the dressing (without peanut butter) to marinate the chicken in the fridge for about 15-30 minutes. Add the peanut butter to the dressing in the food processor; pulse, then taste and adjust. Set aside.
- VEGGIES: Prep all your veggies and toss together in a bowl.
- CHICKEN: Bake the marinated chicken for 15-20 minutes. Rest for 5-10 minutes, then cut and add to the veggies.
- NOODLES: Drain the noodles (they should be softened at this point). Finish cooking them in a skillet over medium-high heat. Add a little oil and a little dressing and toss them around until they are soft and pliable (if you need to add a little water to soften them, that works, too).
- ASSEMBLY: Toss stir-fried noodles with the chicken and veggie mixture. Serve hot or cold. Top with extra peanuts and cilantro (and dressing, and lime juice, and sesame seeds, and…)
From: Pinch Of Yum - Click here to view more of her recipes.
ASPARAGUS AND POTATO SALAD WITH BUTTER VINAIGRETTE
- 1 1/2 lb / 800 g new potatoes
- 2 bunches (1 lb / 500 g) asparagus
- 1 cup / 100 g sugar peas
- 1 cup / 175 g cooked whole lentils, rinsed
- 1 small handful chives
- 5 radishes, very thinly sliced
- 2 oz / 60 g organic butter or ghee (use olive oil for a vegan option and skip the heating part)
- 2 tbsp organic unfiltered apple cider vinegar
- 1 spring onion, very finely chopped
- salt & black pepper
Rinse and scrub the potatoes and place them whole in a large saucepan, cover with water and add sea salt. Bring to a boil, then lower the heat and let simmer until tender, about 10-15 minutes. Rinse and trim the asparagus by snapping off the dry ends. Place the asparagus in a steaming basket (or use a sieve with a lid) and cover. Remove the lid from the saucepan with the boiling potatoes and place the basket on top, the steam from the boiling potato water is used to steam the asparagus. Steam until the asparagus are tender, 5-10 minutes depending on their thickness.
Finely slice the sugar peas and radishes and rinse the cooked lentils. Melt the butter on low heat for the vinaigrette. Finely chop the spring onion and add to the melted butter and stir in apple cider vinegar. Season with salt and pepper.
Place all salad ingredients in a bowl. Right before serving add the butter vinaigrette and use your hands to toss until everything is coated in the vinaigrette. Serve immediately.
From: Bloglovin - Click here to view more recipes.
PERSIAN HERB AND CHICKPEA STEW WITH RICE
- 1/4 cup fresh dill, roughly chopped
- 1 tablespoon chopped chives
- 2 cups cooked basmati rice
- plain Greek yogurt, for serving
- fresh mint, for serving
- 1/4 cup extra virgin olive oil
- 1 yellow onion, chopped
- 2 cans (14 ounces) chickpeas, drained
- kosher salt and pepper
- 3 cloves garlic, minced or grated
- 1 teaspoon ground turmeric
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons lemon zest
- 3-4 cups low sodium vegetable broth
- 2 tablespoons lemon juice
- 2 cups baby spinach
- 1/2 cup fresh cilantro, roughly chopped
- 1/2 cup fresh parsley, roughly chopped
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the chickpeas and season with salt and pepper. Cook, stirring occasionally until the chickpeas begin to crisp, about 5 minutes. Add the garlic, turmeric, crushed red pepper, and lemon zest cook until the garlic is fragrant, about 1 minute.
- Carefully remove 1 cup of chickpeas and reserve for topping, only if desired.
- To the chickpeas, add 3 cups broth, the lemon juice, and season with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Stir in the spinach, cilantro, parsley, dill, and chives, and simmer 10-15 minutes, until the spinach is wilted and the stew is very fragrant. Taste, adjusting salt and pepper as needed. If you would like a thinner consistency, add the remaining 1 cup broth.
- To serve, divide the rice among bowls and ladle the stew over top. Top with yogurt, the reserved chickpeas, and fresh mint.
From: Half Baked Harvest. Click here for more recipes.
COCONUT SWEET POTATO LENTIL SOUP WITH RICE
- 1/2 yellow onion, chopped
- 1-inch fresh ginger, grated
- 2 cloves garlic, minced
- 2 sweet potatoes, peeled and cubed
- 1 tablespoon yellow curry powder
- 1/2 teaspoon cayenne pepper, more or less to taste
- 4 cups low-sodium vegetable broth or water
- 3/4 cup dried red lentils
- kosher salt
- 1 can (14 ounces) coconut milk
- 2 cups baby spinach
- 2 cups cooked basmati rice
- 1/3 cup fresh cilantro, chopped, plus more for serving
- fresh Naan, for serving
- 2 tablespoons of extra virgin olive oil
- Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the curry powder and cayenne and cook another minute.
- Add the broth and lentils. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the lentils are soft and the sweet potatoes tender.
- Stir in the coconut milk and spinach, cook 5 minutes. Remove from the heat and add the cilantro.
- To serve, divide the rice among bowls and ladle the soup over top. Garnish with cilantro. Serve with Naan on the side. Enjoy!