Veggie Power Bowl
This Veggie Power Bowl is SO EASY! A colorful, nutritious mix of forbidden black rice, fresh veggies, creamy avocado, and zesty sesame ginger dressing.
Equipment
- Medium pot
- Cutting board and knife
- Mixing Bowl
- Small saucepan
- Whisk or jar with lid
Ingredients
- 2 handfuls mixed salad greens
- 1 cup cooked forbidden black rice
- 1 carrot peeled into thin ribbons
- 1 avocado sliced
- 1 cup frozen edamame thawed
- 1 cup thinly sliced daikon radish or any radish
- 1 to 2 soft-boiled eggs
- Sesame Ginger Dressing zesty drizzle
- Sesame seeds for a nutty sprinkle on top
- 1 chopped scallion optional
- Pickled ginger optional
- 1 Lemon or lime wedges for serving, optional
- Sriracha for serving, optional
- Sea salt and freshly ground black pepper essential seasonings
Instructions
- Begin by rinsing 1 cup of forbidden black rice under cold water. In a medium pot, combine the rinsed rice with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for about 30-35 minutes, or until the rice is tender and the water has absorbed. Remove from heat and let it sit, covered, for an additional 10 minutes.
- While the rice is cooking, prepare your vegetables. Peel the carrot and use a vegetable peeler to create thin ribbons. Slice the avocado and daikon radish thinly. Check your edamame; if they’re frozen, run them under warm water to thaw quickly.
- In a small saucepan, bring water to a gentle boil. Carefully add the eggs and boil for 6-7 minutes for soft-boiled eggs. Once done, transfer them to an ice bath to stop the cooking process. Once cool, peel the eggs and set aside.
- In a small bowl or jar, combine your sesame ginger dressing. If you're making it from scratch, whisk together sesame oil, soy sauce, rice vinegar, grated ginger, and a touch of honey or maple syrup for sweetness. Adjust to taste.
- In a large mixing bowl, layer your salad greens followed by the cooked forbidden black rice, carrot ribbons, sliced avocado, edamame, and daikon radish. Cut the soft-boiled eggs in half and place them on top. Drizzle with sesame ginger dressing, sprinkle with sesame seeds, and add scallions and pickled ginger if desired.
- Finish with a sprinkle of sea salt and freshly ground black pepper. Serve with lemon or lime wedges and a side of Sriracha for those who enjoy some heat. Enjoy your nourishing Veggie Power Bowl!
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days; reheat rice and edamame separately for best results.
- Swap forbidden black rice with quinoa or brown rice for variety.
- Omit eggs or substitute with marinated tofu for a vegan version.
- Keep dressing separate when meal prepping to avoid soggy greens.
- Be careful not to overcook rice or eggs for perfect texture.