Sweet and Spicy Brown Rice Bowl with Veggies
This vibrant bowl is layered with short grain brown rice, quick pickled carrots and a sweet and salty walnut-miso dressing to tie it all together.
Ingredients
Quick-Pickled Carrots
- 1 teaspoon fine sea salt
- ¼ cup (60 g) granulated cane sugar
- ¾ cup (185 ml) apple cider vinegar or plain white vinegar
- ¼ cup (60 ml) cold water
- 3 (225 g) large carrots peeled and sliced into 3" long matchsticks
Miso Dressing
- 3 tablespoons (22 g) glazed walnuts (or plain walnuts)
- 2 tablespoons (12 g) grated fresh ginger
- 1 tablespoon (15 g) white miso
- 1 garlic clove finely chopped
- 2 tablespoons (30 ml) neutral vegetable oil
- Fresh grated zest and juice from 1 lime
- 1 tablespoon (15 ml) apple cider or rice vinegar
- 1 teaspoon sriracha sauce
- 1 teaspoon honey, or agave nectar or coconut sugar for vegan
- ¼ teaspoon fine sea salt or to taste
Salad
- 1 (200 g) Seedless cucumber sliced into ribbons (use a swivel peeler)
- Pickled Carrots drain and save the liquid for another batch of pickles
- 4 cups (120 g) baby spinach leaves
- 1 cup each (40 g) loosely packed mint and basil leaves
- 2 green onions white and light green parts sliced thin
- 4 cups (800 g) cooked short grain brown or white rice warm or at room temperature
- 1 pitted and peeled avocado sliced
- ½ cup (50 g) salad sprouts any variety
- 3 tablespoons (22 g) glazed walnuts (or plain walnuts) crumbled
Instructions
Prepare the carrots
- Whisk the salt, sugar, vinegar and water in a bowl or large glass jar until clear. Add the carrots and let stand 30 minutes to 1 hour (you can make up to 3 weeks ahead, covered and refrigerated).
Make the dressing
- Put all ingredients in a mini food processor or blender and puree until smooth.
Assemble the salad
- Toss the cucumber, carrots. spinach, mint, basil and green onions in a large serving bowl or individual bowls. Top with the rice. Arrange the avocado and sprouts on the rice and drizzle with dressing. Toss gently to combine. Sprinkle the Glazed Walnuts on top and enjoy!
Notes
- TIP: To save time, make the pickled carrots up to 3 weeks ahead. Save the brine in the refrigerator to pickle another batch of carrots or radishes. You can also skip that part of the recipe — just added thin sliced carrots to the salad instead.
- If you're using precooked brown rice, place it in a microwave-safe bowl, cover and heat for 1 1/2 - 2 minutes on high.
Nutrition
Calories: 558kcalCarbohydrates: 87gProtein: 11gFat: 21gSodium: 976mgFiber: 9gSugar: 22g
