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Rainbow Rice Bowl | Well and Full

Rainbow Rice Bowl

This rainbow rice bowl is a medley of flavors, textures, and colors coming together to make something delicious and beautiful.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 2 Large Bowls

Ingredients
  

Brown Rice

  • 1 Cup Long-Grain Brown Rice
  • Juice and Zest of 1 Lime
  • 1 Tbs Tamari
  • Lots of Fresh Cracked Black Pepper

Roasted Chickpeas

  • 1 15- oz Can Chickpeas
  • Generous Drizzle of Olive Oil
  • 1/4 Tsp Salt
  • 1/2 Tsp Chili Powder
  • 1/2 Tsp Smoked Paprika
  • 1/4 Tsp Turmeric
  • 1/2 Tsp Cumin
  • 1/2 Tsp Garlic Powder
  • Pinch of Cayenne

Turmeric Tahini Sauce

  • 1/4 Cup Tahini
  • Juice from 1 Lime
  • 2 Tbs Tamari
  • 2 Tbs Water
  • 1/2 Tsp Turmeric
  • 2 Cloves Garlic
  • 1 Tsp Sriracha
  • Small Handful Fresh Cilantro

The Rest of the Bowl

  • Sauerkraut or Fermented Veg of Choice
  • Sprouts or Microgreens
  • Sesame Seeds
  • Fresh Cracked Black Pepper

Instructions
 

  • 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.
  • Enjoy!