Rainbow Brown Rice Bowl

Submitted by gailanng

"A Ruth Tal recipe from "reFresh"."

 

• Ready In: 40mins
• Ingredients: 24
• Serves: 4

ingredients

• 1 head broccoli floret
• 1⁄4 head red cabbage, cut lengthwise
• 1 head bok choy, torn
• 1 bunch green kale, torn
• 1 bunch swiss chard, torn
• 1⁄2 - 1 large raw beet, shredded
• 2 carrots, shredded
• 4 cups cooked brown basmati rice
• 2 nori, torn (2 sheets)
• 1⁄3 cup sunflower seeds
• 1⁄2 cup pickled ginger
• 1 -2 salmon fillet, grilled (or pan fried)

• Dressing 1

• 1⁄4 cup olive oil
• 2 garlic cloves, minced
• 1⁄2 cup parsley
• 3 tablespoons tahini
• 2 tablespoons lemon juice
• 1 tablespoon vinegar
• 1⁄4 teaspoon sea salt
• 1⁄4 teaspoon pepper

• Dressing 2

• 1⁄2 cup tamari
• 3 tablespoons sesame oil
• 1 1⁄2 inches fresh gingerroot, peeled and minced
• 4 tablespoons lemon juice

directions

1. Steam: broccoli, cabbage, bok choy, kale, and chard until all are tender and greens are vibrant in color.
2. Place one cup of rice into each serving bowl. Drizzle 2 tbsp of Dressing 1 over rice. If the dressing is thick, whisk with water, thinning to desired consistency prior to use.
3. Arrange steamed veggies on top of rice. Sprinkle sunflower seeds, shredded beets and shredded carrots on top. Drizzle 2 tbsp of Dressing 2 over the vegetables. Place a mound of pickled ginger and 1/2 a salmon fillet on top.