I’m not very eloquent with words sometimes. I have a million thoughts running through my head, and translating them to the written word can be overwhelming. With this in mind, I’m not going to talk about politics today. Instead, I’m going to talk about this rainbow rice bowl.
So what’s in it? Roasted chickpeas laying on a bed of brown rice, with cabbage kraut and fresh green sprouts, topped with a zingy tahini sauce and sesame seeds (and a squeeze of lime if that’s your thing.) Each component has a completely different flavor, but they all bring something to the table. The chickpeas add spice and meatiness, the brown rice adds that lovely carb effect; there’s tang from the cabbage kraut and freshness from the sprouts. The turmeric tahini sauce brings a nuttiness and zing that ties it all together. I would say it’s – harmonious. Isn’t it funny how things that are so different can come together and make something beautiful? Just look at this bowl – the different colors, flavors, and textures. If I was just eating a bunch of brown rice, it wouldn’t be nearly as flavorful or delicious. That’s not to say that brown rice is BAD – but look what it CAN be when it works together with the other components. When we take things that come from different places, that are imported from different countries – things that look different, being different shapes and colors too – look at what we can create. Something that is beautiful, cohesive, nourishing, and special.
I hope you enjoyed this post, which was definitely not about politics. Wherever you are, I hope you have love and peace in your life <3
- 1 Cup Long-Grain Brown Rice
- Juice and Zest of 1 Lime
- 1 Tbs Tamari
- Lots of Fresh Cracked Black Pepper
- 1 15-oz Can Chickpeas
- Generous Drizzle of Olive Oil
- ¼ Tsp Salt
- ½ Tsp Chili Powder
- ½ Tsp Smoked Paprika
- ¼ Tsp Turmeric
- ½ Tsp Cumin
- ½ Tsp Garlic Powder
- Pinch of Cayenne
- ¼ Cup Tahini
- Juice from 1 Lime
- 2 Tbs Tamari
- 2 Tbs Water
- ½ Tsp Turmeric
- 2 Cloves Garlic
- 1 Tsp Sriracha
- Small Handful Fresh Cilantro
- Sauerkraut or Fermented Veg of Choice
- Sprouts or Microgreens
- Sesame Seeds
- Fresh Cracked Black Pepper
- Start by cooking the brown rice according to package directions.
- While rice is cooking, preheat oven to 425 degrees F.
- In a bowl, combine olive oil, chickpeas, and spices. Mix well until evenly combined.
- On a baking sheet lined with parchment paper, bake chickpeas for about 20-25 minutes.
- When rice is done cooking, mix in juice and zest from 1 lime, tamari, and fresh cracked black pepper.
- To make the turmeric tahini sauce, combine all ingredients into a blender and blend on high until smooth and creamy.
- To assemble bowls - take two large-ish bowls and portion out the brown rice in half. Layer on the chickpeas, sauerkraut or fermented veggies and sprouts. Drizzle everything with the turmeric tahini sauce, then top with sesame seeds and more fresh cracked black pepper.
Quote of the Day:
We all should know that diversity makes for a rich tapestry, and we must understand that all the threads of the tapestry are equal in value, no matter what their color.
– Maya Angelou