Green Vegetable Rice Bowl with Avocado & Tahini Dressing

Serves: 2

Prep time: 15 minutes

Cook time: 20 minutes

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Ingredients

For the bowl:

• 1 cup cooked white rice (jasmine or basmati)

• 1 cup Brussels sprouts, trimmed and halved

• 1 cup broccoli florets

• 1 cup green peas (fresh or frozen)

• 1 cup green beans, trimmed

• 1 ripe avocado, halved

• 1 tablespoon sesame seeds (black or white)

• Fresh parsley or cilantro, chopped (for garnish)

• Salt and black pepper, to taste

For the tahini dressing:

• 3 tablespoons tahini

• 1½ tablespoons fresh lemon juice

• 1 small garlic clove, minced

• 2–3 tablespoons warm water (to thin)

• 1 tablespoon olive oil

• Salt, to taste

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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

• 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

• Place rice in the center of a wide bowl.

• Arrange Brussels sprouts, broccoli, green beans, and peas around the rice.

• Add the avocado half on the side.

• Drizzle tahini dressing over the green beans or vegetables.

• Sprinkle sesame seeds over the avocado.

• Garnish with fresh herbs.

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Serving Tips

• Serve warm or at room temperature.

• For extra protein, add tofu, chickpeas, or a soft-boiled egg.

• This bowl is ideal for meal prep and keeps well for up to 2 days (store dressing separately).