Recipe

Body Temple Rice Bowl Recipe

	Jo_jo_ba / All my dishes 1 year, 4 months ago Adapted from Fresh's version of the healthy, nutritious rice bowl concept, this recipe takes yummy bok choy, herbs, chia seeds and fragrant basmati and mixes it with delicious, nutty and healthy hummus for a whole meal in one Prep:50m Cook:10m Servings:4	Jo_jo_ba
	earthy wholesome nutty hummussy chickpea creamy tangy soy salty fresh green bokchoi bokchoy beansprouts chiaseed salba herby tomatoey ricey oniony filling rich fibre basmati bowl fresh toronto easy

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Ingredients

1/2 cup water

1/2 tbsp cornstarch

1/2 cup water

6 baby bok choy, halved (or 1 large head, chopped)

2 1/2 tbsp tamari

4 1/4 oz (about 1 1/2 cups) bean sprouts, cut in half crosswise

1 large tomato, chopped

3 cups hot, cooked brown basmati rice

2 tsp Italian herb blend

1 1/2 cups hummus (I used standard for the NI, but I like the "Skinny Dips" brand that I find in Loblaws)

2 tbsp chia (Salba) seeds

1/2 medium red onion, diced

Directions

In a small bowl, whisk together remaining water and cornstarch. Microwave on HI for 30-40 seconds, until thick and clear. Mix in 1 tbsp of the tamari. Set aside.

In a lidded wok, heat water.

Add bok choy, cover and steam 2 minutes.

Uncover the wok, and add remaining tamari, bean sprouts and tomatoes.

Saute for 2-3 minutes, or until tomatoes are soft.

Divide the rice between 4 bowls, making an indent in the centre of wach pile.

Drizzle each bowl with the tamari mixture and sprinkle with herb blend.

Put equal amounts of hummus in the indents of rice.

Top bowls with the bok choy mixture, sprinkle with chia seeds and diced onion.

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Comments

jo_jo_ba 1 year, 4 months ago said:
Amount Per Serving
Calories: 417.7
Total Fat: 12.9 g
Cholesterol: 0.0 mg
Sodium: 1,059.7 mg
Total Carbs: 64.4 g
Dietary Fiber: 13.4 g
Protein: 16.5 g

minitindel 1 year, 4 months ago said:
Omg !!!!!i love this recipe thank you cant wait to try it ..........sherry