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Rice Bowl with Tahini Dressing

Grain Dishes
Prep Time30 mins
Cook Time25 mins
Total Time55 mins
Course: Grain Dish
Cuisine: Mediterranean

Ingredients

  • 1 cup brown rice rinsed
  • 2 cups water or vegetable stock
  • sea salt
  • 4 tsp olive oil
  • black pepper
  • 2 cups peeled cubed butternut squash – or squash of choice
  • 1 medium onion thinly sliced
  • 6 cups kale washed and chopped
  • ¼ c tahini
  • juice of 1 lemon
  • 1 tsp grated ginger
  • 1 ½ tsp raw honey
  • 1 ½ tsp sea salt
  • ¾ c hot water
  • ½ c toasted walnuts or pumpkin seeds
  • 1 avocado peeled and cubed

Instructions

  • Preheat over to 375 degrees.
  • Put the rice, water and ½ tsp salt in a small pot and bring to a boil. Cover the pot, reduce heat and simmer for 40 minutes until water is absorbed.
  • Take off heat, fluff with fork and cover. Let sit for another 5 minutes.
  • Mix the squash with 2 tbsp oil and add salt and pepper to taste.
  • Bake in oven for 20-25 minutes until browned and tender.
  • Heat a large sauté plan and add 2 tbsp oil. Add the onions and cook until they start to brown. Stir and reduce heat to low and continue to cook for 15 minutes longer until they are soft and brown – remove from pan and set aside.
  • Add the kale with a pinch of salt to the sauté pan used to cook the onions. Cook the kale until the kale turns bright green and softens slightly. If the kale starts to stick to the pan, add a little water, cover the pan and steam the kale for 1 minute.
  • To make the sauce, mix the tahini, lemon, ginger, honey and ½ tsp salt. Add water until you reach a smooth and pourable consistency.
  • Serve in individual bowls with ½ c brown rice on bottom, tops with veggies. Put avocado and toasted nuts on top, drizzle with tahini sauce.

Notes

Serve in individual bowls with ½ c brown rice on bottom, tops with veggies. Put avocado and toasted nuts on top, drizzle with tahini sauce.