This month’s Recipe ReDux theme is: Plant Protein Power Bowls. Packed with protein, fiber and color, plant power bowls are trendy and delicious. Show us the healthy recipe that’s in your bowl.
To make a balanced plant-based protein bowl, aim to have a whole grain (brown, red or wild rice, farro, barley, millet or quinoa), at least one or two vegetables (roasted, raw or steamed), and a protein source (nuts, beans, seeds or tofu).
For my Red Rice & Veg Bowls, I used ruby red jasmine rice. Red rice has a similar nutrition profile to brown rice. Both contain roughly 4 grams of protein and 2 grams of fiber in 1/4 cup of dry rice. Red rice also gets its red color from anthocyanins, which are antioxidant compounds commonly seen in dark red and purple fruits and vegetables such as blueberries and purple cabbage.
For the vegetables, I used roasted cauliflower, crisp sliced radishes and bright greens. The dressing is made with tahini, lemon, garlic and cilantro. All topped off with unsalted peanuts.
Don’t like cilantro? Use fresh parsley instead. Not into tahini? Try this miso dressing. You can change out the vegetables depending on what’s in season.
Red Rice & Veg Bowls with Cilantro Tahini Sauce
Cilantro Tahini Sauce:
1/2 cup tahini
1/2 cup water
1/4 cup lemon juice
1 cup cilantro leaves and stems
1 garlic clove, pressed or crushed
1/2 teaspoon ground cumin
1/2 teaspoon salt
Red Rice & Veggies:
1 large head cauliflower, chopped into bite-size pieces
1 1/2 tablespoons olive oil
1/2 teaspoon salt
3 cups spinach or tatsoi leaves
3 cups cooked ruby red jasmine rice
6 small radishes, thinly sliced on a mandoline slicer
6 tablespoons peanuts
To make the cilantro tahini sauce: toss all ingredients in a blender or food processor and whirl until smooth.
To roast the cauliflower: Heat the oven to 350F. Mix the chopped cauliflower with the olive oil and salt, spread on a baking sheet and place in the oven for 25 to 40 minutes until the cauliflower is starting to brown, stirring midway through baking.
Assembly: For each bowl, layer 1/2 cup greens, 1/2 cup rice, 1/2 cup roasted cauliflower, 1 radish-worth of slices, and 1 tablespoon peanuts. Drizzle on the dressing, about 1 to 2 tablespoons to taste.