Summer weather is upon us, in my part of the world anyway. Somehow, despite the sunshine, I am coaxed back into the kitchen to create something fresh and vibrant to nourish my body. Most (sane) people avoid the kitchen when the thermometer shoots up. But, alas, sanity is not my strong suit. Fresh from an hour of weight training, I conjured up this bowl while driving home. Truthfully, minimum oven/stove time was on my mind. As a side note, I really need to start keeping a notebook close by for when inspiration hits – I often think up food ideas and then promptly forget to make them. And then forget all about them. Not this time! I got home, set the rice to cook, and got busy chopping veggies. I did my food prep outside to squeeze in every ounce of this warmth and long daytime hours (it’s 9pm as I type and still light out!)
I must have had sushi on my mind (which, now that I think of it, makes sense – we’re planning a sushi night with friends) because the result definitely echoes deconstructed sushi (read: too lazy or inept to roll sushi so just gonna pile it all into a bowl.)
In any case, it turned out awesome! Filling, vibrant, verdant, nourishing. And fast.
I must note that the quantities of veggies seem big, but I LOVE my veggies, and leftover veggies aren’t really a bad thing, right? You might also have leftover sauce – just use on roasted veggies or cooked grains. Would be great on roasted potatoes.
Veggie and Rice Nori Bowl with Tempeh + Green Tahini Sauce
Makes 4-6 servings
Prep time 20 minutes, cook time 25 minutes (if rice starts cooking as you prep veggies)
Veggie and Rice Nori Bowl
1 cup short grain brown rice, dry
1 head of broccoli, chopped into bite size florets
1 head of cauliflower, chopped into bite size florets
1-2 zucchini, sliced
2-3 inch fresh ginger, julienned
2-4 cloves garlic, sliced
1 Tablespoon sesame or coconut oil
3-4 Tablespoons tamari sauce
3-4 Tablespoons water
Raw nori sheets for serving
1. Cook rice according to directions.
2. Heat oil in very large wok or skillet over medium-high heat, add ginger and garlic and stir fry for a minute.
3. Add cauliflower, broccoli, tamari and water. Stir fry for 6-8 minutes (until slightly cooked but still crisp). Add zucchini and stir fry another 2-3 minutes. Set aside.
1 block tempeh, sliced lengthwise into 1/4 inch slices
2 teaspoons coconut oil
1 Tablespoon tamari
1. Heat oil in non-stick frying pan over medium-high. Lay tempeh slices in one layer on frying pan, cook 3-4 minutes per side, until golden.
2. Take off heat and sprinkle tamari over tempeh. Set aside.
Green Tahini Sauce
1 small bunch parsley, trimmed (can leave stalks)
1/2 cup tahini (sesame paste)
1/4 cup fresh lemon juice
1/2 cup water
1-2 cloves garlic
1 Tablespoon light miso
Fresh ground pepper to taste.
1. Place everything in blender or food processor and blend until smooth.
Assemble bowl: place nori sheet in bowl, add rice, a generous amount of veggies, a few slices of tempeh and drizzle with sauce. Enjoy!
Variations: instead of rice you can use quinoa or millet; instead of tempeh you can use tofu, chickpeas or beans.
Grain and veggie bowls are about the easiest meal you can make and the combinations are endless! Enjoy 🙂