This Sesame, Cilantro and Roasted Fennel Rice Bowl Is Anything But Ordinary
This brown rice bowl with creamy avocado chunks, blackened peppers, roasted fennel and mashed garlic dressing is a weeknight dinner that won’t disappoint.
| Servings |
| 2servings |
| Servings |
| 2servings |
Ingredients
- Rice Bowl
- 1/3 cup short-grain brown rice
- 1 tbsp apple cider vinegar
- 1 tbsp tamari
- salt to taste
- 1 fennel bulb
- 2 red bell peppers
- olive oil (as desired)
- 2 to 4 tbsp cilantro
- 1 avocado
- 2 tbsp sesame seeds
- Dressing
- 4 garlic cloves unpeeled
- 3 tbsp olive oil
- 2 tsp apple cider vinegar
- 1 tsp tamari
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Cook the brown rice in 1 cup water with the vinegar, tamari and salt to taste. This should take about 40 minutes.
- Preheat the oven to 400°F.
- Slice the fennel lengthwise. Cut each pepper into about 8 pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15–20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing).
- Let the rice, vegetables and garlic cool.
- Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast vegetables and stir into the rice, with the avocado and sesame seeds.
- Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all the other ingredients. Stir into the rice and sprinkle with the cilantro.
Recipe Notes
Nutrients per serving: 554 calories, 10 g protein, 37 g fat (5 g saturated fat), 51 g carbohydrates (13 g fibre), 750 mg sodium
This recipe is excerpted from Natural Feasts: 100+ Healthy, Plant-Based Recipes to Share and Enjoy with Friends and Family by Ella Mills.
