Forbidden Black Rice Bowls | Weelicious
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Forbidden Black Rice Bowls

Forbidden Rice Bowl recipe from weelicious.com

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I've become fully obsessed with anything in a bowl. Acai bowls, Burrito Bowls, Broccoli Cheese Soup served in a bread bowl, Homemade Ramen Soup and especially these Forbidden Black Rice Bowls. They're so incredibly delicious we sent them in my organic meal delivery company, One Potato, to all of our vegetarian families.

Forbidden Rice Bowl recipe from weelicious.com

I make and cut up a few of the kids favorite foods like black rice, cucumbers, carrots, fresh spinach and tofu and drizzle (or totally cover in Kenya's case) with a massively addictive tahini dressing. I like using sesame seeds to keep it nut free, but you could also substitute any of your favorite nuts in the sauce.

It's interesting to me the psychology of using a plate versus a bowl. When I offer foods on a plate the kids generally ask them to be spaced out, but if I serve food (as I have been recently) in a good sized bowl they have no qualms about foods getting all mixed up together as you want to do here. Bowl food to me is just a mix of all kinds of foods with different colors textures that you want to mix up so that every bites has a ton of interesting flavors.

This Forbidden Black Rice Bowl is so satisfying it offering a variety of tastes like sweet, salty, nutty, soft, crunchy and more that will leave you wanting more!

Photos by Matt Armendariz

Forbidden Black Rice Bowls with Ginger Soy Tofu  (serves 4)

  • Prep Time: 30 mins,
  • Cook Time: 10 mins,
  • Rating:
    Rate this recipe
These Forbidden Black Rice Bowls are super easy to make and a great way to use any type of leftovers. Kids love having their food separate and adults can add it all in and mix it up!

Ingredients

  • 1 1/2 cups black rice, rinsed
  • 1/4 cup low sodium soy sauce
  • 1 tablespoon minced ginger
  • 2 teaspoon toasted sesame oil
  • 1 pound firm tofu, cubed
  • 3 tablespoons tahini, peanut or almond butter
  • 4 tablespoons coconut milk
  • 1 teaspoon red curry paste
  • 1 tablespoon lime juice
  • 2 teaspoons low sodium soy sauce
  • 2 teaspoons brown sugar
  • 1 tablespoon canola or vegetable oil
  • 2 cups fresh baby spinach
  • 2-3 carrots, thinly sliced
  • 1 cucumber, peeled and sliced
  • 1 cup sprouts (daikon, radish, or sunflower)
  • chopped peanuts, optional

Preparation

  1. 1. Place the black rice, 3 cups of water, and a pinch of salt in a medium saucepan. Bring to a boil, reduce to simmer, cover and cook 25-30 minutes.
  2. 2. In a bowl, whisk together the soy sauce, ginger, and sesame oil. Add the cubed tofu, toss to coat, and set aside to marinate.
  3. 3. In a small saucepan, combine the tahini, coconut milk, curry paste, lime juice, soy sauce, and brown sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens slightly. If you prefer a thinner sauce, add more coconut milk.
  4. 4. Heat 1 tablespoon oil in a saute pan over medium-high heat. Add the tofu in a single layer and cook until slightly crispy on all sides. Remove to a paper towel-lined plate.
  5. 5. Place a handful of spinach in each bowl, add a scoop of black rice, tofu, and drizzle with tahini sauce.
  6. 6. Top with carrots, cucumbers, sprouts, and peanuts.
Forbidden Black Rice Bowls with Ginger Soy Tofu

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Comments






  1. Julie

    May 6, 2016 at 9:02 pm

    What would you suggest as a substitution for coconut milk? Or is it critical?

    • C. McCord

      May 9, 2016 at 9:14 am

      The coconut milk is used to thin the sauce and add flavor. You can use a different liquid, even water, but it will change the taste of the sauce.

  2. Mary-Claire

    April 11, 2016 at 10:19 am

    Would medium tofu work just as well? What is the difference between that and firm? Is one wetter than the other?
    Can’t wait to try this! We’re looking for some more interesting bowl ideas, and this fits the bill. Thanks, Catherine!

    • C. McCord

      April 12, 2016 at 8:14 am

      The difference is in the liquid content, and the texture. Firm is more firm so it hold up better when being cooked, especially when sauteeing or wok cooking where it is getting moved around a bit. Medium would work in this recipe, it just might fall apart easier instead of keeping its shape in the cubes.