Thursday, January 29, 2015

So healthy, it should never be considered Foribdden!.......Vegan Deconstructed Forbidden Rice Sushi Bowl

Back from Nicaragua and back to the kitchen!  We had the most amazing and beautiful vacation, well, up until the last 2 days of horrific food poisoning.  We are still feeling the effects of "Montezuma's Revenge" days after we have returned.  I don't think I can ever look at papaya ever again.

With that said, I am super sick of super toasted toast, and am ready to get back into some real meals!  Tons of protein, fiber and vegetables!  Lean and mean! 

 Initially I planned on making sushi rolls with squash, truffled mushrooms and avocado.  But, my rolling skills were lacking greatly today and my patience got the better of me.  So, instead I made a deconstructed sushi bowl, which somewhat resembles a Buddha bowl.

Ever since I made the Citrus-Soy Marinated King Oyster "Scallops" with Forbidden Black Rice Stir Fry, I have been obsessed with forbidden black rice!  I know the phrase super food, is a bit overused and at this point, just annoying, but it really is!  High in protein and fiber!  Plus, the additional of tofu gives you a great meal packed with even more protein!

Vegan Deconstructed Forbidden Rice Sushi Bowl

1 c black rice
2 c vegetable broth
1/2 block tofu, cubed
1/2 c sliced mushrooms, marinated in soy sauce/truffle oil
1 avocado, cut into cubes
1/2 c spinach or kale
2-3 scallions, chopped
1 tbsp sesame seeds

for the dressing:
1/3 c soy sauce
1/2 orange, juiced
1 tbsp. agave nectar
1/2 tbsp sriracha
1 tbsp sesame oil

In a pot, bring broth and rice to a boil, cover and simmer for about 25-30 minutes, or until liquid is absorbed.  Set aside and allow to cool for 10 minutes.  

In a small bowl, whisk together all the ingredients for the dressing.

In a large bowl, mix the rice, marinated mushrooms, tofu, spinach/kale and scallions together. Toss with the dressing and top with sliced avocado and sesame seeds.  


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