Simple Macrobiotic Rice Bowl with Rainbow Chard

Lately, salads are just not cutting it for me. With the grey skies and cold weather, my body seems to be requesting more hearty, salty and warm fare that will fill me up and make me feel comfortable. Homemade hashbrowns are exceedingly successful at meeting this criteria, but in an effort to stay on track with my nutrient to calorie ratio, I’ve been busting out the rice bowls. Yesterday, Choices had two bundles of rainbow chard on for $3, so my post-yoga lunch craving was a no-brainer.

This dish is so simple that I actually hesitated in posting it, but it was so delicious and satisfying that I couldn’t help but share. I’ve provided the amounts for one bowl, so just multiply based on however many you’re serving. Yummy rice bowls for one are an excellent reason to keep brown rice on hand at all times. They provide the cozy sustenance – and the nutrition – that helps ward off cold weather comfort munchies that lead straight to pale and bloated Winter Bod…and nobody wants Winter Bod.

Ingredients (for one bowl):

1 cup of cooked brown rice (I prefer short grain organic)

1 cup of lightly steamed chard (I used a whole bundle)

1 medium sized grated carrot

2 tbsp pumpkin seeds

1 tbsp ground dulse

Ingredients for Sauce:

1 tbsp olive oil

1 tbsp tahini (smoother is better)

2 tsp tamari

a pinch of cayenne

1/2 clove of garlic, minced

juice of one lemon

Method:

Combine all bowl ingredients in a…bowl. In a small separate dish, combine sauce ingredients and mix well. Pour sauce over rice blend and mix it up. I tossed some grey rock salt on top for extra minerals and flavour.

Now find yourself a comfy seat with a nice view of the rain, some slippers and a fireplace and you have the recipe for a perfect Winter lunch.

Enjoy!

~The Vegan Project

Forward to a friend