Black Rice Power Bowl

Whenever I cook black rice I double the batch so that I know I can make this Black Rice Power Bowl. A power bowl is a collection of ingredients high in long burning energy foods. Besides being really good for you they also have to be delicious and this recipe ticks all the boxes. You have a lot of flexibility with which ingredients you include but be sure to add something crunchy and to whip up some of the amazing peanut sauce.

Post-Natal Superfood Profile: NUTS, BEANS & SEEDS
Some nuts, beans and seeds contain good levels of omega-3 which is an essential nutrient for your brain to function, especially when managing depression.

Serves 2 Adults

1 avocado
1 small tin of corn
1/2 red onion
120g frozen edamame beans
120g washed baby spinach
handful of green pumpkin seeds
1/2 lime
1 tbsp apple cider vinegar

for the sauce
1tbsp smooth peanut butter
1 tsp sriracha
juice of 1/2 lime
1 tbsp soy sauce
1 tsp brown sugar

80g black rice, 400ml water, 1/4tsp salt

  • If cooking the black rice from scratch then wash the grains twice in cold water then tip into a small pan and add 400ml of water and 1/4 tsp salt. Bring to a boil then immediately turn down the heat, place a lid securely on top and cook for 50 minute then fluff with a fork. If reheating the rice simply microwave in a microwave safe bowl on medium high for 2 minutes when ready to dish up.
  • Mix together all the sauce ingredients and leave to stand whilst assembling the bowls. Peel and finely slice the red onion then place the slices in a small bowl and add the apple cider vinegar then grind over with salt. Give the onion a little stir then leave to soften for a few minutes.
  • Boil the edamame beans in salted water until they float to the top of the water then drain. Toast the pumpkin seeds in a dry pan until then take on a little colour. Drain the tinned corn. Halve the tomatoes. Peel and slice the avocado.
  • Divide the rice and spinach between two bowls then divide the corn, edamame, avocado, red onion and pumpkin seeds. Drizzle over with the sauce and serve with a wedge of lime.

Published by One Tough Cooker

I'm the writer at One Tough Cooker. My experience with post-natal depression has shaped my appreciation for the family cook. We make thousands of meals to feed our families' tummies, hearts and minds.

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