Brown Rice & Tahini Miso Buddha Bowl

Garlicky Brown Rice & Tahini Miso Buddha Bowl (VEGAN)

The weather has been glooorious lately, which is great in and of itself, but also means that having big ol’ salad-y buddha bowls with as many colours as possible. It just makes me feel so #wellness 😉

Now, having a bowl with just plain vegetables can be boring af, so we gotta do this right. Rainbow coloured veg, garlic infused brown rice plus a light and creamy dressing. Tahini and rice is probably one of my favourite combinations ever – I’m not even joking. I first had it a few years ago and now I actually crave it. I was once hungover a few moons back and ate an entire pan of brown rice stirred with about half a jar of tahini and sprinkled liberally with sea salt and tamari. It was divine.

I digress though. We’re here for this bowl, not my past pan. It takes inspiration from a stir-fry but in a more summer salad style. We’ve got miso, soya, mirin, and brown rice vinegar. It’s salty and umami, and oh-so-delicious.

SO this casual bowl is:

  • vegan – though if you wanna add an egg go right ahead
  • ultra filling! took me over 1 hour to eat it, though I am a slow eater
  • a great source of fibre, carbs, and protein. HOORAY!
  • eat the rainbow in a bowl

Just looking at it is making me hungry aaall over again!

If you want more tahini creations check out my Taco Salad Bowl and my Winter Buddha Bowl

Garlicky Brown Rice & Tahini Miso Buddha Bowl (VEGAN)      Garlicky Brown Rice & Tahini Miso Buddha Bowl (VEGAN)

Garlicky Brown Rice & Tahini Miso Bowl
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Vegan, Dairy Free
Cuisine: Lunch, Dinner
Serves: 2
Ingredients
For the Brown Rice
  • 200g short grain brown rice
  • ½ white onion, finely chopped
  • 3 cloves garlic, minced
  • Pinch of salt
  • Glug of oil for cooking
Dressing
  • 2 tablespoons light tahini
  • 3-5 tablespoons water
  • 1 teaspoon miso paste
  • 1 teaspoon tamari or soya sauce
  • Splash of both brown rice vinegar and mirin
For the Salad
  • Greens
  • Grated carrot
  • Kimchi
  • Steamed broccoli
  • Chopped red peppers
  • Sesame seeds
  • 300g sautéed tofu*
Instructions
  1. Start by making your rice as it's what takes longest. Wash the rice under running water then set aside.
  2. Heat up your oil of choice in a saucepan then sauté the onions for about 5 minutes over medium-low heat. You don't want them to brown, just soften. Add in the garlic, sauté for a further minute then add in the rice.
  3. Stir frequently until rice is basically dry, then add in 2½ cups of boiling water and the salt. Stir, reduce to a light simmer and cover. Let cook for 30-40 minutes until all the water has been absorbed. Let sit for 5-10 minute before fluffing up with a fork.
  4. To serve assemble all the salad ingredients with the rice. Make the dressing by whisking together all the ingredients, taste test, then drizzle aaaaall over the bowl, focusing especially on the rice.
  5. Serve and enjoy!
Notes
* I marinate my tofu in herbs and spices for a few hours or overnight and then pan-fry until nice and crispy! So yum.
 

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