Rainbow rice bowl
- Rhiannon Lambert
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Serves 2
Easy
Prep: 15 mins
Cook: 15 mins
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Hearty and full of goodness, this makes a brilliant base for lunches. Switch it up with the optional extras to suit your mood or what's in the fridge
Vegan
Vegetarian
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Garden summer rolls
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Miso tofu soup
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Try our rainbow rice bowl, then try our Mediterranean baked hake, healthy bean salad or miso tofu soup for more nutritious options.
Recipes extracted from The Unprocessed Plate: Simple, Flavourful UPF-free Recipes to Transform Your Life by Rhiannon Lambert (£20, DK RED). Photographs: Dorling Kindersley/ Claire Winfield. Recipes are sent by the publisher and not retested by us.
Rainbow rice bowl recipe
Ingredients
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100g long-grain brown rice
-
1 large carrot
peeled and julienned or grated
-
2 medium cooked beetroots
sliced
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⅓ cucumber
sliced into half moons
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1 avocado
peeled, stoned and sliced
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8 radishes
sliced
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4 tbsp kimchi or sauerkraut
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3 tsp toasted white or black sesame seeds
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2 spring onions
finely sliced
Dressing
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1 lime
juiced
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1 tsp brown sugar or maple syrup
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2 tbsp tamari or soy sauce
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2 tbsp extra-virgin olive oil
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4 tsp sesame oil
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Method
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step 1
Cook the rice according to the pack instructions. Drain into a sieve, then put the sieve on top of the now empty pan, cover with a tea towel and leave to steam-dry.
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step 2
Meanwhile, prepare the vegetables and whisk together the dressing ingredients.
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step 3
Pile the rice into a bowl (either still warm or at room temperature), then add all the vegetables and dressing. Toss well, then scatter with the sesame seeds and spring onions.
RECIPE TIPS
Optional additions:
• Wilted baby spinach (or defrosted from frozen)
• Sliced red pepper
• Shredded red cabbage
• Roasted tofu cubes
• Spicy mayonnaise (combine mayo with some lime juice and your favourite hot sauce)
• Boiled eggs
• Grilled chicken
• Tuna
Discover more bowl food recipes.
Authors
Rhiannon Lambert
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