Brown Rice Veggie Bowl
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Cook time: 
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Serves: 2
 
Ingredients
  • ½ beet
  • 1 carrot
  • handful of frozen broccoli
  • handful of kale leaves
  • handful of mushrooms
  • 1 cup brown rice
  • 2 garlic cloves
  • 2 inches of peeled ginger
  • 1 tbsp extra virgin olive oil
  • 1 tbsp Nama Shoyu (or soy sauce)
  • 2 tablespoons tahini
  • 2 tbsp water
  • 2 tbsp lemon juice
Instructions
  1. Shred beets and carrots in food processor.
  2. Steam all of the vegetables and cook the brown rice (I used my rice cooker to cook the brown rice and steam the vegetables, since my rice cooker came with a steamer tray).
  3. To make the sauce, add the garlic, ginger, olive oil, soy sauce, tahini, water, and lemon juice to a food processor until it reaches the consistency of a smooth paste. Add more water if needed to reach your desired consistency.
Recipe by Eat Thrive Glow at https://www.eatthriveglow.com/brown-rice-veggie-bowl/