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Black Rice Salad Bowl with Tahini Dressing


Ingredients

Scale

TAHINI DRESSING:

  • 4 tbsp tahini
  • 2 tbsp olive oil
  • 2 tsp maple syrup
  • 2 cloves of garlic, minced
  • 1/8 tsp onion powder (optional)
  • sea salt & pepper to taste
  • 2 tbsp water (start with 1 and add more if needed)

SALAD BOWL:

  • 1 cup uncooked black rice (makes 2 cups), use red or brown rice if you don't have black
  • 1 cup shredded carrots (2-3 carrots)
  • 1 cup shredded beet (1 beet)
  • 1 cup diced cucumber (1/2 cucumber)
  • 1 1/2 cup halved cherry tomatoes (or 4 regular tomatoes, diced)
  • 5 cups chopped lettuce of choice
  • to serve: tahini dressing, hummus and sesame seeds for decoration

Instructions

TAHINI DRESSING:

  1. Start by making the dressing.
  2. Place all the ingredients into a small mason jar or a bowl and mix with a spoon to combine. It should be creamy and somewhat thick. Add more water to thin it out if desired.

SALAD BOWL:

  1. Start by cooking the rice according to package information. While that's cooking, shred and dice the vegetables.
  2. Let the rice cool down a bit before serving.

Plate it:

  1. Divide the lettuce between the bowls and add about 1/2 cup of the cooked rice into each bowl.
  2. Drizzle each salad with 1 tsp or so of the dressing and mix.
  3. Start adding all the vegetables into the bowls in any order you like.
  4. Add a spoonful of hummus to each bowl if desired.
  5. Drizzle each salad with the dressing and decorate with sesame seeds.
  6. Best enjoyed immediately.

Notes

- The tahini dressing will thicken when you put it in the fridge. Add a tablespoon or so of water to thin it out.

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