Who else watched the royal wedding over the weekend?!
I didn’t set my alarm to watch like some of my friends did, but I might have teared up a little while making my lazy Sunday breakfast when Prince Harry and Meghan *finally* embraced.
I milled about the kitchen listening to the light commentary that followed on the news stations all morning, feeling good about the whole affair and the state of the world and all that.
Can we have more moments like that, please?
If you’re having some major royal wedding withdrawals too, it’s cool, because I have a royal meal idea for you this week.
These Sweet Potato & Forbidden Rice Power Bowls with Miso Tahini are the perfect plant-based combination to fuel your extraordinary life!
Who else feels like some eats fit for an emperor? Or an empress?
Legend has it that black heirloom rice was only available to the Emperors of China to support longevity and fortitude.
Luckily, anyone can grab Lotus Foods Forbidden Rice in this day and age, and I’m so glad I did, because it’s seriously tasty.
Have you tried black rice yet?
It has a distinctive roasted nutty flavor that pairs perfectly with sweet and savory dishes alike.
The water will turn a shocking black while rinsing and cooking, but this gluten-free grain emerges a gorgeous dark purple shade after steaming.
Did I tell you that I’m embarking on my 200- hr yoga teacher training this fall?
I’ve been feeling for a while now that “this is the year”, and when I opened up the monthly newsletter from my yoga studio (something I never do) and saw the notice about the training this fall, I emailed back immediately for more information.
It starts in September.
I’ve never felt so strong, powerful, and fit as I do after accomplishing a sweaty Vinyasa flow, and I’m excited to learn more about the practice and to share it with others.
As with any active lifestyle, what you choose to fuel you is equally as important to keep those vibes high.
I’m still craving warmer bowls for dinner, especially in the evenings for dinner, and this bowl quickly became a favorite of mine as a post-workout fuel.
You’re going to love the combination of sweet sticky black rice with tender yams, roasted greens, crispy cabbage, and a spoonful of hemp hearts!
The dressing that ties it together is pretty fab, too– salty and savory miso, tangy tahini, sweet maple syrup, and fresh squeezed citrus.
If you don’t like edamame, lentils are excellent addition to this bowl as well for extra protein.
This power bowl is gluten free, oil free, and refined sugar free, so it fits into everyone’s food sphere.
Not to mention it’s packed with plant protein, healthy fats, and complex carbs– hello post workout macros.
Black rice is also packed with antioxidants and detoxifying qualities– just in case you didn’t sweat it all out in the studio.
It’s got everything you need to refresh and refuel after moving in a way that moves you!
I love to eat it post-yoga when I’m craving all of the vegetables but also but also a touch of sweetness.
Enjoy this Sweet Potato & Forbidden Rice Power Bowls with Miso Tahini, for quick weekday dinners and enjoy leftovers for lunch the next day.
I highly recommend enjoying this high-vibe meal after your favorite workout.
Try prepping your veggies, black rice, and miso tahini dressing in advance to re-use multiple bowls throughout the week.
The dressing makes extra, so you can potentially dip stuff in this liquid gold all week long.
If you make these Sweet Potato & Forbidden Rice Power Bowls with Miso Tahini, I’d love to hear what you think.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your creations!
Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!
Plant-based power bowl featuring forbidden black rice, sweet potato, and broccoli paired with a delicious oil-free miso tahini dressing. Packed with protein, complex carbs, and fiber, this gluten-free bowl is perfect to refuel after a workout or whip up for an easy lunch or dinner.
- 1 1/2 cups cooked Forbidden Black Rice
- 1 sweet potato, cut into 1⁄2-inch rounds
- 1 small head of broccoli or broccolini, ends trimmed and broken into florets
- 1 tsp avocado oil, optional
- 1/2 cup frozen shelled edamame, thawed
- 1 cup purple cabbage, shredded
- 2 green onions, thinly sliced
- 2 TBS hemp hearts
- MISO TAHINI DRESSING
- 3 TBS runny tahini
- 1 TBS miso
- 1 navel orange, squeezed
- 3 TBS water (plus more as needed)
- 1 tsp maple syrup (optional for sweetness)
- If you haven’t already done so, prepare your Forbidden Black Rice according to package instructions. Set aside or refrigerate until ready for use.
- Wash, chop, and slice your veggies.
- Preheat the oven to 400 and line a large rimmed baking sheet with parchment paper. Place the sweet potato rounds on the baking sheet and bake for 10 minutes. At the 10 minutes mark, add the broccolini to the sheet and toss with a bit of optional avocado oil and a dash of Himalayan sea salt. Continue to bake for 20 minutes, until broccolini is browned and crispy and sweet potato is fork tender and lightly browned.
- While the veggies are baking, prepare your shelled edamame by steaming for 3-5 minutes on the stovetop.
- Whisk together your miso tahini dressing by adding all ingredients to a high speed blender and blending until smooth, adding more water as needed for a thinner consistency.
- To assemble, divide the black rice evenly between two plates or bowls.Top with roasted sweet potato rounds, edamame, broccolini, green onion, and hemp seeds. Drizzle with Miso Tahini and serve immediately.
- Store leftovers separately in the fridge for 3-5 days. Miso tahini dressing will keep for 5-7 days.
- Category: Entree
- Cuisine: Gluten Free, Oil Free, Vegan
This post is brought to you by Lotus Foods, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!