Forbidden Rice Nourish Bowl

INGREDIENTS

for the tofu:

• 2 packages of high-protein tofu (I like the one from Trader Joe’s or this one from Wildwood)

• 2 tablespoons olive oil

• 2 tablespoons soy sauce/tamari (to make gf)

• Sriracha or red chili flakes to taste

• 1 tablespoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon fine grain sea salt

• Black pepper to taste

• 2 tablespoons arrowroot powder

for the veggies:

• 7-8 cups of chopped veggies such as halved brussels sprouts, broccoli florets, cauliflower florets, zucchini

• 2 tablespoons or more olive oil

• ~1/2 teaspoon fine grain sea salt

• Black pepper to taste

for the rice:

• 1 cup forbidden rice, rinsed

• 1.5 cups or more filtered water

• Pinch of fine grain sea salt

for the cabbage:

• 2 cups thinly sliced purple cabbage

• Pinch of fine grain sea salt

• 2 heaping tablespoons rice wine vinegar

for the peanut drizzle:

• 2 tablespoons peanut butter (no sugar and no oil added)

• 1 teaspoon unseasoned rice wine vinegar

• 1 teaspoon toasted sesame oil

• 1 tablespoon soy sauce/tamari (to make gf)

• 1-2 teaspoons maple syrup (or coconut aminos)

• Sriracha or chili flakes to taste

• 1/2 small clove of garlic, grated

optional mix-ins:

• Avocado

• Hemp seeds

• Sesame seeds

• Chopped cilantro

• Massaged kale or lettuce

• Edamame

METHOD

1. Preheat oven to 425 degrees F and line two large baking sheets with parchment paper.

2. Marinade the tofu: Drain both packages of tofu and dry with a paper towel. Cut into cubes. In a large bowl, whisk together 2 tablespoons olive oil, 2 tablespoons soy sauce, sriracha or chili flakes to taste, 1 tablespoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon fine grain salt, and black pepper to taste. Add in the tofu and use your hands to gently toss in the marinade. Then, sprinkle 2 tablespoons arrowroot powder over the tofu and gently toss again. If you have time, I like the tofu to marinade for at least 30 minutes. You can skip this step and bake right away for 30-40 minutes.

3. Prepare the vegetables: Chop your vegetables (I halved brussels sprouts and cut broccoli into florets). Put in a large bowl and add 2 tablespoons olive oil, 1/2 teaspoon sea salt, and black pepper to taste. Toss well. If veggies don’t look well coated, add more oil. Spread veggies on a sheet tray and roast for 30-40 minutes or until golden.

4. Cook the rice: Place rinsed rice in a medium-sized pot. Add 1.5 cups water and 1/2 teaspoon salt. Mix. Bring to a boil and then simmer on low covered for 20-25 minutes. About 15 minutes in, check if more water is needed. After 25 minutes, check if rice is cooked - I like forbidden rice to have a chew. Remove from heat and steam for 5 minutes. Fluff with a fork.

5. Pickle the cabbage: In a bowl, combine thinly sliced cabbage, a pinch of salt, and 2 heaping tablespoons of rice vinegar. Toss and set aside.

6. Make the drizzle: In a bowl, whisk together 2 tablespoons peanut butter, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, sriracha or chili flakes to taste, 1 tablespoon soy sauce, 1-2 teaspoons maple syrup, and grated garlic. Thin out with 1 tablespoon water. Taste and adjust for seasoning.

7. Assemble the bowl: If you want your rice to look like mine, pack it in a small bowl. Place a plate/shallow bowl over the small bowl with rice and flip. Lift up the small bowl and hopefully the rice has held its shape. Surround the rice with your veggies, tofu, cabbage, and mix-ins of your choice (I added edamame and massaged kale). Drizzle with the peanut dressing and enjoy!