Rice Bowl with Avocado Lime Cilantro Sauce

Rice bowls are fun and easy to put together for a quick week night dinner. This bowl has an overall warming and somewhat drying energetic that is perfect for cold, rainy weather. The bowl is vegan/vegetarian, but it could also be made with pan-fried fish for those desiring a heavier protein.

Makes 2 main dish servings

1 cup Volcano Rice
2 cups water
1 avocado, chopped
1 small sweet potato, cut in 1-inch cubes
1 can artichoke hearts, quartered
2 tablespoons sunflower oil, divided
½ teaspoon Himalayan salt
1 cup spicy roasted chickpeas

Avocado Lime Cilantro Sauce
½ avocado
Juice of 1 lime
1 cup cilantro, chopped
2-4 tablespoons olive oil

Preheat oven to 400⁰F. Line a rimmed baking sheet with parchment paper.

Cook the rice: In a rice cooker, combine the rice with water and turn to cook. While the rice is cooking, roast the vegetables and prepare the sauce.

Roast the vegetables: In a medium bowl, combine the sweet potato with 1 tablespoon of the oil. Transfer to the prepared baking sheet, arranging in a single layer, leaving room for the artichokes. Using the same bowl, combine the artichoke hearts with the remaining oil, tossing to thoroughly coat. Transfer to prepared baking sheet, in a single layer. Sprinkle the salt over the vegetables. Transfer to oven and bake for 20 minutes, turn, then bake another 10 minutes or until vegetables are soft and lightly browned.

Avocado Lime Cilantro Sauce: In a small food processor, combine the avocado, lime juice, cilantro. Add olive oil to get to desired consistency. Kapha and pitta should use less, vata and use more.

Assemble: Divide the rice and layer in the bottom of two serving bowls. Top each bowl with the roasted sweet potatoes, artichokes and avocado. Drizzle some sauce on top and serve.



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