Veggie Power Bowl
Prep Time
20 mins
Rating
5 out of 5 stars
(3)
Ingredients
2 servings
- Two handfuls mixed salad greens
- 1 cup cooked forbidden black rice
- 1 carrot, peeled into thin ribbons
- ½ avocado, sliced
- ⅓ cup frozen edamame, thawed
- ¼ cup thinly sliced daikon radish or any radish
- 1 to 2 soft-boiled eggs
- Sesame Ginger Dressing, for drizzling
- Sesame seeds, for sprinkling
- 1 chopped scallion, optional
- pickled ginger, optional
- Lemon or lime wedges, for serving, optional
- Sriracha, for serving, optional
- Sea salt and freshly ground black pepper
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Preparation
Step 1
Assemble each bowl with the salad greens, rice, carrot, avocado, edamame, daikon, and soft-boiled eggs.
Step 2
Drizzle with the dressing, sprinkle with sesame seeds. Add scallions and pickled ginger, if using. Season to taste with salt and pepper. Serve with lemon wedges and sriracha, if desired.
Step 3
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Chef's notes
This recipe is fantastic as-written, but like all power bowl recipes, it’s flexible!
Make it vegan by skipping the egg and adding more edamame or topping with black beans, baked tofu, tempeh, or crispy roasted chickpeas.
Swap the grain by using brown rice or quinoa instead of black rice.
Try another sauce like Gochujang sauce, tahini dressing, peanut sauce, or cilantro lime dressing.
Vary the veggies by swapping shaved beets for radishes or thinly sliced fennel for carrots. Roasted veggies like sweet potatoes or butternut squash also work well.
