NUT BUTTER RICE BOWL
VEGAN / GLUTEN-FREE / SATTVIC
This recipe inspiration comes from my days of ordering Purple Carrot. This sauce was one of my favs and has become a go-to recipe. The thing I love most about this dish is how easy and versitile it is. This recipe is particularly satisfying as well since it combines sweet, salty, and spicy tastes. You can put this sauce over anything and it would probably be a winner!
Serves 2
INGREDIENTS (BOWL)
1 cup of cooked white rice (basmati, Thai, or sushi rice)
1 head of broccoli (or you could use 1 zucchini, 2 bok choy, or other veg - see note at bottom)
1 pack of tofu (I like baked teriyaki)
INGREDIENTS (SAUCE)
1” of fresh ginger, minced
1 small garlic clove or 1/2 tsp dried garlic, minced (omit to make it Sattvic)
2 Tbsp of your favorite nut butter (I love almond butter here)
2 tsp liquid aminos (or tamari or soy sauce)
1 tsp sweetener (turbinado sugar, maple syrup, or agave)
1 Tbsp toasted sesame oil
1-2 tsp siracha (or your fav spicy Asian hot sauce)
DIRECTIONS
Cook rice according to directions. Mix together ginger, garlic, nut butter, liquid aminos, sweetener, sesame oil, and sriracha in a bowl. You can add 1-2 Tbsp. of water if it seems to thick. Cook veggies to your liking (I like to steam or sautee). Cube tofu and put in a non-stick pan to heat / brown. Add sauce to tofu and cook on low for about 1-2 minutes. Put rice in a bowl and top with tofu sauce and veggies. Enjoy with chopsticks if you have any (it helps you to eat slower and keeps gas and bloating at bay!).
RICE COOKING TIP
My dear friend Dalin, showed me a trick to make perfect rice every time. Instead of using measuring cups you can use your finger to measure to amount of water needed. Be sure to rinse the rice first (I find that rinsing it in the pot is more effective than with a sieve). Then cover the rice with water so when you put your pointy finger in the pot and touch the top of the rice to it, the water only comes to your first knuckle. That’s the perfect amount for white rice. For brown rice have the water go up to your second knuckle (again the tip of your finger is touching the top of the rice, not the bottom of the pot). For white rice bring to a boil, cover, and cook on low for 15 min. For brown 40 min. For both remove from heat with the lid on after the timer goes off and leave for 5-10 minutes (this lets it get fluffy). Then mix with a fork (not a spoon!) and add in oil/ghee and salt. For years I struggled with making the perfect rice and with this trick I’ve now pretty much mastered it. I will say that the amount can vary slightly depending on the rice amount and size of the pot. But you will get a real feel for it after a few times and will feel much more connected to the whole process. Bonus points if you add in a pinch of whole cumin seeds before cooking (it helps with digestion).
BOWL VARIATIONS
Instead of rice try it with quinoa, rice noodles, or pasta.
Instead of listed veggies, try it with bell peppers, asparagus, broccoli rabe, kale, peas, or spinach.
Instead of tofu, try it with lentils, tempeh, chicken, or shrimp.