There are no restrictions with this vegan rice power bowl. Get creative with the veggies or use what you have in your fridge to make meal planning convenient for you. Add extra vegetables like cherry tomatoes, snap peas, and radishes. However you choose to put this power bowl together, just make sure it's suited to your tastes.
Ingredients
For the rice
- ⅔ cup dry brown rice
- 1⅓ cup water
For the ginger-tamari tofu
- 1 tbsp oil
- 200 grams firm tofu diced
- 1 tbsp fresh minced ginger
- 2 tbsp tamari or soy sauce
For the peanut sauce
- ½ cup natural smooth peanut butter or use sunflower seed butter
- ⅓ cup warm water
- 2 tbsp tamari or soy sauce
- 1 tbsp lime juice
- 1 garlic clove minced
- 1 tsp sesame oil
- ½ tsp cane sugar
- A pinch of chili flakes optional
For the fresh veggies
- ½ cup red cabbage thinly sliced
- 1 mini cucumber sliced
- 1 carrot shredded or peeled into ribbons
- ½ bell pepper thinly sliced
To serve
- 2 tbsp cilantro
- 2 tsp black sesame seeds
- 1 avocado sliced
Instructions
For the rice
- In a small saucepan, bring rice and water to a boil.
- Reduce the heat and simmer, covered, for 30-35 minutes until all the water is absorbed.
For the ginger-tamari tofu
- Heat up a medium pan on medium heat.
- Add oil and allow it to warm up.
- Add tofu and ginger, and sear on medium heat for 5 minutes, making sure to mix it so it doesn’t burn.
- Add tamari/soy sauce and chili flakes, reduce the heat and cook on low heat for 3 more minutes.
For the peanut sauce
- Place all ingredients in a small bowl and whisk well into a creamy texture.
To assemble
- In two bowls, layer rice, fresh vegetables, ginger-tamari tofu, cilantro, black sesame seeds, avocado, and peanut sauce.