We have just gotten back from a week in Colorado visiting family. It is such a beautiful place. If you haven’t been, you should totally try to get there one day!
Anyway, we rented a big condo, so we could make it all reunioney and stay together. Years ago this would seriously have been my worst nightmare, but it was actually so much fun, and the cousins kept my toddler entertained for hours, so as if I am going to complain!
We went with this option so that we could have a kitchen and do some cooking; instead of eating out every night. Major fail, as we still ate out pretty much every night….what’s that they say about the best laid plans? Between everyone skiing or snowboarding all day (everyone else) or being stuck indoors entertaining a cranky, teething infant and an energetic toddler (me)….no one was in the mood for cooking for ten people.
So it has been written off as a cheat week. And I, for one, am totally happy with a cheat week every now and then. It has, however, definitely left me craving home cooked food and lots and lots of fresh fruit and vegetables. So that is what we have been eating since we got back.
This sesame rice bowl is great as you can basically throw in whatever fresh veggies you have on hand. I used a mixture of shredded carrot, cucumber, thinly sliced lettuce, red onion, chopped tomatoes and lots of fresh avocado on top. I bet it would work great with some fresh mushrooms, zucchini and fresh colourful capsicum (peppers) as well.
You do you. Think of this recipe as a rough guideline and just use whatever takes your fancy…or, whatever you happen to have in the fridge. I topped mine with some crispy baked asian tofu (recipe to come) which worked brilliantly but is totally optional.
- 1 tbsp toasted sesame oil
- 1 tbsp tamari
- 1 tbsp red wine vinegar
- 1 tbsp apple cider vinegar
- 1 clove garlic finely chopped
- 2 tsp minced fresh ginger
- 2 tablespoons water
- 1 tsp Sriracha or Asian chili paste
- 3 cups cooked brown rice
- 1 large cucumber chopped
- 2 roma tomatoes chopped
- 1/2 small red onion thinly sliced
- 2 large carrots grated
- 1/2 romaine lettuce thinly sliced
- 1 slices large avocado cut into
- 3 green onions chopped
- Toasted sesame seeds to taste
Mix the sauce ingredients together (sesame oil, tamari, red wine vinegar, apple cider vinegar, garlic, ginger, water and sriracha) and set aside
Place cooked brown rice into a bowl, add the sauce and mix well
Add the cucumber, tomatoes, onion, carrots and lettuce to the rice mixture and mix well
Serve up and top with sliced avocado, green onions and sesame seeds
Add salt and pepper to taste