Green Buddha Bowl

• Vegan
• Gluten free

• Produce

  • 2 Baby bok choy
  • 1 Broccoli crown, large
  • 1 Handful Brussels sprouts
  • 2 Green onions
  • 1 1/2 cup Peas, frozen

• Condiments

  • 2 tbsp Ponzu
  • 1/4 cup Tahini, raw
  • 2 tbsp Tamari

• Pasta & Grains

  • 1 cup (forbidden rice, black

• Baking & Spices

  • 1 Sesame + shichimi togarashi, Black

• Oils & Vinegars

  • 1 tbsp Sesame oil
  • 1 tbsp Sesame oil, toasted

• Liquids

  • 2 cups Water
  • 1/2 cup Water, HOT

Found on kissmybowl.com

Description

Ingredients

• 1 Cup Black Forbidden Rice
• 2 Cups Water
• 1 Tablespoon Sesame Oil
• 2 Tablespoons Tamari
• 2 Baby Bok Choy
• 1 Large Broccoli Crown
• Handful of Brussels Sprouts (about 8)
• 1.5 Cup Frozen Peas
• For The Dressing
• ¼ Cup Raw Tahini
• ½ Cup Hot Water
• 1 Tablespoon Toasted Sesame Oil
• 2-3 Tablespoons Ponzu
• 2 Green Onions
• Black Sesame + Shichimi Togarashi

Directions

• Heat the oven to 375
• Separate and chop the broccoli florets, halve the bok choy and trim the Brussels sprouts.
• In a large oven-proof dish swirl the sesame oil and tamari, add the bok choy and the Brussels sprouts, face down. Roast for 20 minutes then remove from the oven, add the peas and cover to keep warm.
• Add the rice and water to a medium sauce pan, bring to a boil. Once boiling, turn down to a simmer and cover. Set timer for 15 minutes.
• Once the rice timer chimes, add the broccoli and cook for another 10. Add a touch of water if needed.
• For the Dressing
• Whisk together the tahini and hot water until smooth
• Add sesame oil and ponzu. Once the sauce is uniform, separate it out into two small ramekins
• Thinly slice the green onions then sprinkle over the sauce
• Finish with as much black sesame seeds and shichimi togarashi as desired
• Assembly
• Scoop out a large spoonful of rice into two separate serving bowls
• Arrange roasted and steamed vegetables around the rice
• Serve with a ramekin of sauce, or drizzle sauce over top then serve immediately.