Updated: Oct 9, 2020
This rice bowl is jam packed with nutrition and it so delicious!! I posted this photo to my instagram the other day and said I would be posting it to my blog, so here it is for everyone to make!
This nutritious rice bowl is gluten free and plant based. It is jam packed with nutrition and is super delicious and filling.
Have you ever made homemade tortillas before? This was my first time making them, so it was interesting to say the least. BUT, what I want to get at is if you don't like cooking or have never made a rice bowl before, just try it and see how it goes! There is no better time than the now to try something new.
Note: Try to use organic ingredients whenever possible, however I understand that organic produce can be more expensive, so there is a list you can follow by the Environmental Working Group called the 'Dirty Dozen, Clean 15' rule.
For the purpose of this recipe, I want to focus on the rice bowl and once I have perfected the gluten free tortillas, I will post another recipe dedicated to just them!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
1 cup of brown rice, pre-soaked
1 carrot, chopped
1 small head of broccoli, chopped
1/4 small head of cauliflower, chopped
4-5 button mushrooms, diced
1/2 can black beans, drained and rinsed
Spices to taste: pink salt, black pepper, garlic powder, paprika
1 cup raw cashews
1/2 cup water
2 tbsp. nutritional yeast
1 tsp. dill
1 tbsp. lemon juice
Pink salt & black pepper to taste
Pre-soak the rice by placing the rice in a bowl and cover with water (preferably filtered water if you have it) and add 1 tbsp. lemon juice or apple cider vinegar, stir to combine and let sit out on the counter for a minimum of an hour but it is always good if you do this step the night before you know you are going to make it OR the morning*.
Follow the rice package directions to cook the rice.
To another pan add some water and place it over the stove on high heat to bring to a boil.
Begin to chop up the carrot, broccoli, and cauliflower.
Once the pan of water has come to a boil add the chopped veggies and turn down heat to a medium, cover and let steam for 5 minutes before giving a stir and steam for another 3-5 minutes or until tender, drain and season the veggies with spices to taste and set aside.
Add a frying pan to the stove on low heat with some coconut oil to lightly grease.
Chop up the mushrooms and add to the frying pan to sauté for 5-10 minutes, stirring occasionally and adding some water to the pan as needed to the mushrooms do not dry out.
Drain and rise the 1/2 can of black beans and add to the same pan the mushrooms are sautéing in once they are almost done. Add the spices to taste and let heat up for a few minutes before removing from heat.
Make the dressing my adding all the ingredients to the blender and blend for a minimum of 30 seconds to 1 minute, stopping to scrape down the sides as needed. Play around with this part as you might like it more thick so you can add less water, or more liquid where you add more water.
Dice up the avocado.
To a bowl add the cooked rice, top it with the carrot, cauliflower, and broccoli, sautéed mushrooms, black beans, diced avocado, and drizzle with your desired amount of dressing. You most likely will have left over dressing but if you store it in an airtight container it should last for several days in the fridge.
*This step is great for breaking down the outer husk of the rice so that you are able to digest it better and obtain the nutrition that is in the rice, but if you are deciding you want this right now, then rinsing the rice is better than nothing!
What other recipes would you like to see on my blog? Leave a comment, I'd love to know!