Tahini Brown Rice Bowl

Recently I’ve been trying to eat a little bit better.

If you’ve been following me on social media, you’ll see that I am recently recovering from a state of burnout- and truthfully, I wasn’t eating the greatest during this time.

In finding my way back to healthy eating, incorporating veggies has been a top priority for me. I recently have been playing around with incorporating ‘bowls’, and this was the second one I happened to make.

I was actually inviting my girlfriend over for dinner, and like me, she can’t tolerate some random things. So, in ensuring I was making a safe dinner for us both, I used ingredients that she could tolerate and enjoy.

It turned out better than I could have imagined- and honestly? It is probably my favourite recipe to date. I will most certainly be incorporating this again- and I can’t wait for it!

 

This recipe is:

  • Plant-based
  • Gluten-free
  • Easy
  • Healthy
  • Versatile
  • & Delicious
 

Hope you enjoy as much as I did!

Tahini Brown Rice Bowl

PREP TIME
15 Minutes

COOKING TIME
45 Minutes

YIELDS
4-6 Servings

 

INGREDIENTS

  • 2 cups long grain brown rice
  • 1 brick original tempeh
  • 1 cup peeled & sliced carrot
  • 2 cups organic kale destemmed & in bite size pieces
  • 1 cup organic red pepper sliced (stir-fry style)
  • 1 cup organic green pepper sliced (stir-fry style)
  • 1 cup peeled & shredded beet (wear gloves!)
  • 1/2 cup tahini
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice
  • 1/8 cup sesame oil
  • 1/2 tsp ground pink Himalayan salt
  • 1/2 – 3/4 cup water

 

DIRECTIONS

STEP 1: In your instapot, place 2 cups of brown rice and 2.5 cups of water. Set to pressure cook for 22 minutes. Alternatively, you can make your rice on the stove top.

STEP 2: Use a large frying pan and warm with avocado oil on medium. Slice tempeh in thin small strips, and lay flat in pan. Watch closely and flip all pieces to opposite side once golden brown.
 
STEP 3: Once tempeh is crispy, add carrots to pan, and 2 tbsps of water. Place lid on pan, and allow to steam for a few minutes. Give it a stir and add in peppers and kale. Add another 2 tbsps of water and place the lid back on, allowing to steam for another five minutes.
 
STEP 4: Continue to stir until carrots are easily poked with a fork and kale is sauteed fully. Remove from heat once finished.
 
STEP 5: While the ingredients are cooking, add the tahini, lemon juice, maple syrup, sesame oil, pink Himalayan salt and water to a blender. Combine well.
 
STEP 6: Once rice is cooked and pressure cooker has been depressurized fully, scoop 1/2 to 1 cup of brown rice into each bowl. Top with cooked ingredients and fresh shredded beet. Drizzle with tahini dressing and enjoy!
 
 
 

NOTES

  • If you don’t like any of the above ingredients, you can feel free to switch them out for ones you enjoy!
  • If you cannot tolerate fresh beet, feel free to steam or cook this as well.
  • If your tahini dressing is too runny, you may have added too much water. Add a bit more tahini paste to help thicken it up.
  • Dressing will last in the fridge for up to a week in an airtight container.

 

Love,

Brianne xx

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Welcome!

Hi, I’m Brianne

Here at The Holistic RN you’ll find a place where holistic healing and western medicine come together to create a brand new way of looking at your health- including real food recipes, easy to understand information and overflowing inspiration. Let’s get started!

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