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Ingredients
  

Veggie Bowl

  • 1 cup cooked brown rice
  • 2 leaves large curly kale washed and finely chopped
  • ¼ cup sauerkraut
  • sliced avocado as desired
  • 1 tsp coconut oil for seasoning
  • avocado
  • slices carrot
  • leaves cilantro
  • black sesame seeds
  • hemp seeds

Miso Tahini Sauce

  • ¼ cup tahini
  • 1 tsp . ume plum vinegar
  • 1 tsp . miso paste
  • 3 Tbsp . water
  • 1 clove small garlic crushed

Instructions
 

  • Rice should both be served hot, immediately after cooking, or reheating. I like to let the kale steam on top of the rice at the tail end of its cooking time. You can also steam it separately or eat it raw. Place half the kale at the bottom of a wide bowl for eating, leaving the rest to sprinkle on top. Top
  • To make sauce, place all ingredients beginning with tahini in a blender or a small bowl, and liquify or whisk. The sauce will thicken slightly after blending, so you want it a bit thinner than you think. Place hot rice on top of kale, and add coconut oil and remaining kale. Top with avocado, sauerkraut, carrots, cilantro, hemp and black sesame seeds, and at least a couple tablespoons of miso tahini garlic sauce. Enjoy!