Garlicky Brown Rice & Tahini Miso Bowl
Recipe type: Vegan, Dairy Free
Cuisine: Lunch, Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 2
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
  • 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*
  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!
* I marinate my tofu in herbs and spices for a few hours or overnight and then pan-fry until nice and crispy! So yum.
Recipe by Sprinkle of Green at