Vegan Tahini Rice Bowl

chard rice tahini bowl

Okay, I know this is a little out there for some: every once in a while you get a craving for a nice creamy vegan rice bowl. Lots of almost bitter tahini dressing, a bunch of dark leafy greens, probably some seeds and a heaping of flavorful brown rice. It’s the kind of thing you find at a place like Life Alive in Cambridge. They’re right, it’s the kind of food that makes you feel great after eating it.

And during, too. I find that the more veggie-based meals I eat the more I want them,—I’m establishing a craving. Try it at least once, and I suspect you’ll return.

Besides which, it’s very easy and comes together quickly for a good weeknight meal.

You may be eating this alone, as one does when living alone (or when living with others, for that matter) during the week (more people these days are dining alone, apparently). This is not such a problem, however, as long as you take the right approach. Decide not to have dinner alone, but to eat with yourself, and enjoy your own company. Alone time is important.

Rice tahini bowl
Brown rice
Coconut milk
Chard, or other dark leafy green
Sunflower, pumpkin, or other seeds or nuts
Apple cider vinegar
Garlic and/or ginger (optional)
Olive oil
Salt, pepper, and other spices as desired

Start with the rice. I highly recommend cooking it with coconut milk (adds an extra depth); cook as usual (cover with a half inch or so of water, bring to a boil, then simmer until cooked). Add more hot water if necessary to prevent burning.

Chop the chard and sauté with a little olive oil. When almost cooked (it will go fairly quickly; although kale takes a little longer to get soft), stir in some apple cider vinegar.

Make the dressing: Stir a big spoonful of tahini in with a little vinegar and some more oil, if desired. Add finely minced garlic and ginger (doesn’t need much) if you like as well. I recommend mixing in a jar and then putting on a lid and shaking it up. Taste, add salt and pepper and any other seasonings you like.

Rice-chard-seeds-dressing. Mix, taste, adjust, garnish with fresh herbs, lemon, and/or tomatoes if you have any lying around.

Dive in, and be happy.

It’s good with tofu too, other vinegars, coconut flakes, avocado, other veggies… and you can add cheese or stir in a little yogurt if you like too.

P.S. I would like to very much thank Edibletcetera for nominating me for Leibster award! I’ll get to it this week, promise.


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