If you love rice bowls then this is a really simple and tasty one using only a few key ingredients. It will take you no time to whip up and it’s a delicious bowl of healthiness to get you back on track if you feel like you’ve been ODing on the donuts lately (I have).
What you’ll need:
- One leek, trimmed and sliced
- One bag of baby spinach
- Some spring onions, chopped
- 1 cup of brown rice
- Soya sauce
- Sesame oil
- Sesame seeds
- Tofu (optional)
What to do:
Cook the brown rice, and drizzle a small amount of sesame oil in the boiling water with a sprinkling of salt. The brown rice should take about 30 minutes (follow the package instructions or google how to make perfect brown rice). When the rice is almost done, lift the lid and drizzle in a couple tablespoons of soya sauce, cover back up and allow it to finish cooking.
If you’re going to use some tofu, you can either grill them or fry them in a frying pan, seasoning with salt and pepper. Remove the tofu and set aside. You can also toss some cubed tofu (pre-marinated Taifun, or a brick of plain firm tofu, squeezed to remove all the water) in some soya sauce, sesame oil, honey, salt and pepper, arrange on a baking sheet and roast for 10 minutes or so.
While the rice is cooking, sauté the chopped leek and spring onions in some oil (coconut oil is great for this, or plain oil) until they get wilted and slightly browned. Turn the heat off but keep the pan on the element (hob, in Brit speak) pour in the bag of spinach. It’ll seem like WAY TOO MUCH spinach so add about a couple handfuls at a time, stirring slowly allowing the spinach to melt until you’ve used it all up. Put the tofu back in the pan to warm it up.
Finish up by sprinkling the veggies with sesame seeds and stir them in. Drizzle with a bit of honey and season with salt and pepper.
Stack the bowl with brown rice, the veggies and tofu and garnish with a wedge of lime!