In honor of Earth Day this month I only see it fitting to eat more plants (so much more sustainable for the earth and our bodies, but we won't get into that now!). What better way than with a nourishing buddha bowl? I strive for an array of colors in every meal. I'm talking all colors, even black!
If you have yet to try forbidden black rice, I suggest giving it a go because it has so many benefits. It contains vitamin E and anthocyanin, an antioxidant missing from other strands of whole grain rice. It also contains protein, fiber, and iron making it a staple for a veggie based dish.
My favorite brand to use is Lotus Foods Organic Forbidden Rice® because they're 100% organic, vegan, and a certified B-Corporation. They want to "change how rice is grown around the world" by partnering with small-scale farmers and using 50% less water and 80-90% fewer seeds to grow their heirloom whole grains.
Enter our upcoming B Corp Giveaway on April 18th and you could win a collection of products from Lotus Foods, among a TON of other amazing, eco-conscious goods!
Forbidden Rice Buddha Bowl
- 1 cup (uncooked) Organic Forbidden Rice®
- 1 sweet potato
- 2 handfuls of massaged kale
- about 1/4 red onion
- 1/4 cup rice vinegar
- 1 Persian cucumber
- 1 avocado
- 1 Tbsp tahini
- 1 Tbsp avocado oil
- 1 Tbsp water
- 1 tsp honey
- 1 tsp rice vinegar
This is the perfect bowl for a healthy, quick meal. I find it easiest to prep most of the ingredients at the beginning of the week, that way it's easy to toss everything together when you're ready to eat. The best part? It tastes even better chilled; no heating required!
For the prep, start by cooking the black rice and stashing in the fridge or freezer with a sandwich size stasher. Reheat it in your stasher in the microwave if you like!
Next, dice your sweet potato into 1/2 inch cubes and lightly sauté in a non-stick pan with a little water and cover. This cooking method allows your sweet potato to get soft enough to eat while not frying to a crisp in oil.
For the pickled onions, chop up about 1/4 of an onion and add it to a stasher bag or mason jar with 1/4 cup rice vinegar. Fill up the rest of your container with water and seal tightly. Give it a few shakes and store in the fridge for a couple hours or overnight.
When you're ready to make your meal, it's time to stir together the dressing and massage the kale. You can either massage the kale in a little bit of olive or avocado oil, or you can just massage it in the dressing for the bowl. Often times kale seems dense and flavorless, however, massaging it pulls out the flavor and helps gives it a softer texture.
To make the dressing, whisk all ingredients together.
Slice some avocado and cucumber, add all ingredients to your bowl, drizzle the dressing and enjoy!