If you’re having trouble coming up with healthy and tasty lunch options, look no further than this easy greens and black rice bowl — that also happens to be vegan! As healthy as a salad but warming as a traditional rice bowl, we can’t think of something better to keep you on track with your “better eating” resolution in the dead-winter of January.
The perfect combo of richness from the dressing, texture of the rice and seeds balanced with the tender greens make this lunch one your coworkers will be asking you to bring extras of!
2 cups water
1 cup black rice
2 leaves swiss chard, chopped
1 cup trimmed baby bok choy, or roughly cut regular bok choy
2-3 leaves kale, chopped
2 cups broccoli florets
1 cup frozen edamame, thawed
2 tbsp tahini
1 tbsp soy sauce
Splash of maple syrup
Handful of pumpkin seeds
1 tsp of sesame seeds
Boil the water and cook the black rice as per the package instructions.
Steam the swiss chard, kale and baby bok choy for 10 minutes. Add broccoli and steam for another 5-7 minutes. Finally add the edamame and steam for an additional 3-4 minutes.
For the dressing, add the tahini, soy sauce and maple syrup to a bowl and mix to combine.
Build the bowl by starting with the rice as a base, add the steamed greens, broccoli and edamame on top. Garnish with pumpkin seeds and sesame seeds.
approx. Per Serving