Plant-based power bowl with forbidden black rice, sweet potato, baked broccoli, edamame, and raw veggies in a creamy oil-free miso tahini dressing.
FORBIDDEN RICE POWER BOWL
- 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 TBSP hemp hearts
MISO TAHINI DRESSING
- 3 TBSP runny tahini
- 1 TBSP miso
- 1 navel orange, squeezed
- 3 TBSP filtered water (plus more as needed)
- 1 tsp maple syrup (optional for sweetness)
- If you haven’t already done so, prepare your 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°F 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.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Power Bowl, Entree
- Method: Oven, Stovetop
- Cuisine: Vegan, Gluten-Free, Oil-Free, Vegan