RECIPE: Asian Rice and Veggie Barefoot Bowl

Asian Rice and Veggie Barefoot Bowl

Bowls are the new thing when it comes to healthy eating, largely thanks to the meal prep trend (thanks, Pinterest!). What better way is there to mix and match all your favorite healthy ingredients into one delicious meal? Making a bowl with leftovers is one way to do it, but today, we’re here to share a bowl inspired by Asian cuisine, created by our studio manager, Kristen (Beets and Barefeet)!

So without further ado, let’s get to the recipe.

 

Asian Rice and Veggie Barefoot Bowl

Sauce (Inspired by the Ginger Nama Shoyu Sauce from Life Alive):

Ingredients

  • 2 tablespoons chopped ginger chopped

  • 2-3 cloves garlic, to taste

  • 2 tablespoons nama shoyu sauce (or tamari or soy sauce or liquid aminos)

  • 2 tablespoons lemon juice (about half a large lemon)

  • 1 tablespoon oil (EVOO or flax work well)

  • 2-4 tablespoons water

 

Instructions

  1. Combine all ingredients in a blender and blend until smooth!

  2. Place in a covered container in the fridge and let the flavors meld. This tastes even better the longer it sits!

 

Veggies and Grains

 

Ingredients

  • 1 cup uncooked brown rice, and water according to package instructions

  • 1 cup cauliflower florets

  • 1.5 cups mushrooms, sliced

  • 1 tablespoon nama shoyu sauce (or tamari or soy sauce or liquid aminos)

  • 1/2 block firm tofu, cubed

  • 4-6 radishes, roughly chopped

  • Sliced scallions, to taste

  • 1 tablespoon oil (I use EVOO)

  • Optional: black sesame seeds, any other veggies, such as broccoli, carrots, etc.

 

Instructions

  1. Cook the rice according to package instructions in a pot on the stove or in a rice cooker.

  2. While the rice is cooking, heat a medium skillet over medium high heat, add the oil and the tofu cubes and a little salt, and cook 10-15 minutes until browned on all sides. Add the black sesame seeds if using and stir to combine. Remove the tofu and set aside.

  3. Add the cauliflower to the same pan and cook until softened and browned on some sides, about 8-10 minutes. Remove and set aside.

  4. Add the mushrooms and let them release their moisture for 6-10 minutes. Once most of the moisture has cooked out, add the nama shoyu (or tamari or soy sauce or liquid aminos) and mix to combine getting any stuck bits of the bottom of the pan. Let cook for 1-2 minutes. Remove and set aside.

  5. At this point, the rice should be cooked so combine it with a few tablespoons of the ginger nama shoyu sauce and mix to combine. Place the rice and all the cooked veggies and tofu into a bowl, and add the scallions and raw radishes. Top with sliced scallions and more ginger nama shoyu sauce to taste!

  6. Devour!

 

For more delicious, nutritious recipes, visit Kristen’s blog at www.beetsandbarefeet.com! Chasing Nirvana Yoga offers on-site yoga and wellness classes for corporate spaces, tenant buildings, community events, and more. To set up your free consultation, please visit www.chasingnirvanayoga.com.