Superfood Black Rice Bowl with Japanese Yam and Chia Dressing

Superfood Black Rice Bowl

with Japanese Yam and Chia Dressing

GET RECIPES DELIVERED
dinner

Winter Recipes Fall Recipes Gluten-Free High-Protein Hearty Vegetables Leafy Greens Root Vegetables Squash Dinner Grain Bowl
GET RECIPES DELIVERED
SERVINGS
2
PREP & COOK TIME
45 min
CALORIES
820
FAT
22g
CARBOHYDRATES
142g
PROTEIN
29g

MAIN INGREDIENTS

  1. Fresh ginger
  2. 1 lime
  3. 1 tsp chia seeds
  4. 2 tbsp maple syrup
  5. 1 tsp miso paste
  6. 3/4 cup black rice
  7. 14 oz Japanese yam
  8. ¼ cup pumpkin seeds
  9. ½ tsp cayenne
  10. 11 oz cauliflower
  11. 1 tbsp nutritional yeast
  12. 4 oz Lacinato kale
  13. 2 tbsp olive oil *
  14. Salt and pepper*
  15. *Not included

TOOLS

  • Whisk
  • Baking sheet
  • Box grater or microplane

INSTRUCTIONS

1
Cha cha chia
Grate the ginger (no need to peel!) with either a box grater or microplane, and add it to a medium bowl. Rinse and halve the lime. Add the juice from ½ the lime, 2 tbsp water, the chia seeds, maple syrup, and miso paste to the bowl. Whisk the ingredients together to combine and set aside.
2
Cook the rice
Preheat your oven to 425 °F. In a small pot, combine 1 ¾ cups water, a couple pinches of salt, and the black rice over high heat. Bring to a boil, cover, and reduce heat to a simmer. Cook until the rice is tender and the water is absorbed, about 25 minutes.
3
Roast the yam
Rinse and peel the yam. Cut into ½-inch cubes. Place yam on one half of a baking sheet, and spread the pumpkin seeds on the other. Toss the yam with 2 tsp oil and season with salt and pepper. Toss the pumpkin seeds with 1 tsp oil and the cayenne. Bake until seeds are toasted, about 8 to 10 minutes. Transfer the seeds to a plate, and continue to cook the yams until tender, about 10 to 15 minutes.
4
Saute the cauliflower
Rinse and destem the cauliflower. Slice the florets into ¼-inch thick pieces. Place a medium skillet over medium-high heat with 1 tbsp oil. When the pan is hot add the cauliflower and cook until caramelized and tender, about 5 to 7 minutes. Season with salt and pepper, nutritional yeast, and squeeze the remaining half lime on top.
5
Kale me
Rinse, dry, and destem the kale. Discard the stems and stack the leaves. Thinly slice the leaves. Add the sliced kale to the bowl with the ginger-chia dressing, and use your hands to gently massage the kale for 1 to 2 minutes. Season with a pinch of salt and pepper.
6
Superfood time
Divide the black rice between your bowls, and top with the kale, roasted yams, and sauteed cauliflower. Drizzle with any of the ginger-chia dressing left in the bottom of the kale bowl, and top with cayenne pumpkin seeds. Eat up, and power up!