Welcome to Joie De Vivre, our weekly column with our go-to fitness, health, home & wellness expert, Amy Rosoff-Davis, who will be here doling out advice every Wednesday on how to become the best version of you. Expect lots of sinfully delicious (and healthy) recipes, the coolest interior accessories, cutting-edge fitness tips and unparalleled life advice. No fads, cutting out entire food groups, or impractical recommendations in sight. Promise. Up this week: her go-to simple, clean and flavorful rice bowl recipe.
Makes 1 Rice Bowl + Leftovers
1 serving Cooked Brown Rice – I like to use Lundberg Organic Short Grain Brown Rice, which you can buy online or at Whole Foods
1 whole Persian or Japanese Cucumber
1 bunch of Asparagus
1 head of Cauliflower
1 bunch of Swiss Chard
1 large Garlic Clove
OILS, VINEGARS, ETC.
Olive Oil (for cooking vegetables)
1 tbs. Braggs Liquid Aminos
1 tbs. Mirin
1/4 cup Rice Wine Vinegar
1 tsp Sesame Oil
1 1/2 cups Chicken Stock or Broth
Sriracha (for serving)
2 tsp. Sesame Seeds (plus more for serving)
1/4 cup Tahini
1-2 tbs. Water
A few heaping tbs. Braggs Yeast Flakes (to taste)
Feta Cheese (for serving)
- Preheat oven to 350.
- Make brown rice following the instructions on the package. Can also be made ahead and refrigerated until you’re ready to eat!
- While rice cooks, clean and thinly slice about 2 cups of cucumbers. Make the Cucumber Marinade by combining Braggs Aminos, Mirin, Rice Wine Vinegar, Sesame Oil, and Sesame Seeds. Place cucumbers in a bowl with the marinade, toss, then let sit for at least an hour.
- Wash and cut Cauliflower into florets and the ends off of Asparagus. Toss the Cauliflower with olive oil, salt, and pepper. Line a large baking sheet with parchment, then roast for 25-30 minutes.
- While the Cauliflower starts cooking, toss Asparagus in olive oil, salt, and pepper, then place on the same baking sheet as the Cauliflower at the 15-minute mark, roasting for 10-15 minutes, until the Cauliflower is finished cooking and both are browned.
- Once asparagus has cooled, use scissors or a knife to cut into 1-inch pieces.
- Cut and de-stem the Swiss Chard. Sauté the Chard in a heavy bottomed pan with a few tablespoons of olive oil. When the Chard begins to soak up all of the liquid, add 1 cup of Chicken Stock, and let it cook down.
- While the Chard cooks, mince 1 large clove of Garlic. Once the Chard has cooked down, add the additional 1/2 cup of Chicken Stock and the Garlic, letting it reduce again until the liquid is almost all gone. Set aside in a bowl.
- Make the Tahini Sauce. Combine 1/4 cup Tahini with 1-2 tablespoons of water and a few healthy tablespoons of Braggs Yeast Flakes. Add salt to taste.
- Slice 1/2 Avocado right before serving.
Assemble your bowl: Scoop rice into a bowl, then pour on some of the liquid from the Cucumber Marinade. Add Chard, Asparagus, Cauliflower, Cucumbers, Avocado, and Feta Cheese. Drizzle a healthy amount of Tahini Sauce and Sriracha, then top with Sesame Seeds.
- Rice: The rice can be made in a large batch at the beginning of the week, then portioned out as needed for serving.
- Cucumber Marinade: You can double or triple the recipe (also great to snack on!), and the entire mixture can be refrigerated for up to 3 days after combining.
- Asparagus, Cauliflower, and Chard: You’ll definitely have leftovers of these, so you can store them in an airtight container in the refrigerator for 3-4 days.