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Green Garden Rice Bowl

December 16, 2008

Whether it’s snowing or raining outside, rice bowls will leave you feeling nourished and warmed from the inside out. The possible combinations of toppings and sauces is endless, so let your imagination go wild! You can even try using alternatives to rice as a base, such as quinoa, couscous, rice noodles, or even mashed potatoes.

Green Garden Bowl

Green Garden Rice Bowl

Any combination of fresh and steamed veggies can be used in this bowl. You can also create even more variations by including chickpeas, sunflower seeds, sprouts, toasted nuts, sesame seeds, roasted veggies, steamed tempeh, marinated seitan, or sun-dried tomatoes. You can also try using pre-bottled miso gravy as a topping, or get creative and create a simple sauce with tahini.


1 cup freshly cooked brown rice, warm
1 1/2 cups freshly steamed broccoli
1/2 cup baby tomatoes, sliced
2 scallions, thinly sliced (green parts included)
1/2 cup grated carrot
1/2 of an avocado, diced
2 tbsp hemp seeds
2 tsp mixed dried herbs
4 tbsp extra virgin olive oil or flax seed oil
2 tbsp tamari or low-sodium soy sauce


1. In each bowl, place 1/2 cup of rice. Sprinkle 1 tsp of the dried mixed herbs over each mound of rice, followed by 1 tbsp of oil.

2. Divide all of the veggies and avocado in half and layer them over the rice, starting with the carrot, then the tomatoes, avocado, broccoli, and scallions.

3. Top with each bowl with the hemp seeds, then rest of the oil, and the tamari. Eat immediately, and enjoy!

Makes 2 generous servings.

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