Green Vegetable Rice Bowl with Avocado & Tahini Dressing
Serves: 2
Prep time: 15 minutes
Cook time: 20 minutes
Ingredients
For the bowl:
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1 cup cooked white rice (jasmine or basmati)
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1 cup Brussels sprouts, trimmed and halved
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1 cup broccoli florets
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1 cup green peas (fresh or frozen)
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1 cup green beans, trimmed
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1 ripe avocado, halved
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1 tablespoon sesame seeds (black or white)
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Fresh parsley or cilantro, chopped (for garnish)
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Salt and black pepper, to taste
For the tahini dressing:
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3 tablespoons tahini
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1½ tablespoons fresh lemon juice
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1 small garlic clove, minced
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2–3 tablespoons warm water (to thin)
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1 tablespoon olive oil
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Salt, to taste
Instructions
1. Cook the rice
Rinse the rice thoroughly. Cook according to package instructions until fluffy. Set aside and keep warm.
2. Prepare the vegetables
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Brussels sprouts & broccoli:
Steam or blanch in salted boiling water for 4–5 minutes until tender but still bright green. Drain well. -
Green beans:
Blanch for 3–4 minutes until crisp-tender, then drain. -
Green peas:
If frozen, blanch for 2 minutes and drain.
Season all vegetables lightly with salt and pepper.
3. Make the tahini dressing
In a small bowl, whisk together tahini, lemon juice, garlic, olive oil, and salt.
Gradually add warm water until the dressing is smooth and pourable.
4. Assemble the bowl
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Place rice in the center of a wide bowl.
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Arrange Brussels sprouts, broccoli, green beans, and peas around the rice.
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Add the avocado half on the side.
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Drizzle tahini dressing over the green beans or vegetables.
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Sprinkle sesame seeds over the avocado.
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Garnish with fresh herbs.
Serving Tips
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Serve warm or at room temperature.
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For extra protein, add tofu, chickpeas, or a soft-boiled egg.
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This bowl is ideal for meal prep and keeps well for up to 2 days (store dressing separately).