Asian Brown Rice Bowl

Sesame-seasoned kale and raw veggies piled atop chewy brown rice are behind this Asian-inspired vegan and gluten-free brown rice bowl. A hearty, energizing meal that’s great for lunch or dinner.

3 cups baby kale
1/4 cup fresh cilantro, chopped
1/2 cup cooked brown rice (warmed)
1/4 sweet red pepper, cut into thin slices
1/4 cup pickled or fermented beets
1/2 cup cucumber, diced
1/2 avocado, diced (optional)
1 tablespoon raw seeds (pumpkin, sunflower, chia, hemp)

FOR THE DRESSING:
1 tablespoon toasted sesame oil
1 tablespoon melted coconut oil
1 tablespoon maple syrup
1 tablespoon tamari or coconut aminos
1 tablespoon apple cider or orange vinegar

View the full recipe at Yuri Elkaim →