There’s something truly magical about visiting a farmers market. The vibrant colors, fresh produce, and the aroma of seasonal fruits and vegetables create an atmosphere filled with inspiration. Among the bounty of ingredients available, one delightful addition that often catches my eye is forbidden rice, a gluten-free grain with a nutty flavor and beautiful deep purple hue. Today, I’m excited to share a recipe for Farmers Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce. This dish is a celebration of fresh, local ingredients, and it’s packed with flavors that will transport you straight to a sunny market day.
Whether you’re preparing a nourishing meal for yourself, impressing friends at a gathering, or simply looking for a new way to enjoy the produce from your local market, these Buddha bowls are the perfect answer. They are customizable, satisfying, and oh-so-delicious!
Why I Love This Recipe
What I adore about this recipe is its versatility. The Farmers Market Forbidden Rice Buddha Bowls are not just a meal; they are a canvas, allowing you to mix and match your favorite seasonal vegetables and toppings. The combination of earthy forbidden rice, crisp vegetables, and the creamy, sweet apricot tahini sauce creates a delightful contrast that is both nourishing and indulgent. Plus, it’s a great way to sneak in a variety of nutrients, making it a wholesome choice for any meal of the day.
Gather These Ingredients
- 1 cup uncooked forbidden rice
- 4 radishes, sliced
- 1 large carrot, peeled and grated
- 4 small fingerling potatoes, boiled or new
- 1 cup strawberries, chopped
- 1 cup heirloom cherry tomatoes, halved
- 2 cups sunflower greens or pea shoots or microgreens
- 1 large avocado, sliced
- ½ cup raw sunflower seeds
- Sea salt and pepper to taste
- ½ cup tahini
- 1.5 to 2 Tbsp apricot preserves to taste
- Pinch sea salt to taste
- ½ cup lukewarm water
Tools & Equipment Needed
- Medium saucepan – for cooking the forbidden rice.
- Large mixing bowl – to combine all the ingredients for the Buddha bowls.
- Whisk – for blending the apricot tahini sauce smoothly.
- Cutting board and knife – for chopping and slicing the vegetables and fruits.
- Measuring cups and spoons – for precise ingredient measurements.
Farmers Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce: How It’s Done
Step 1: Cook the Forbidden Rice
Begin by rinsing the forbidden rice under cold water. In a medium saucepan, combine 1 cup of forbidden rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Once cooked, fluff the rice with a fork and set aside to cool slightly.
Step 2: Prepare the Vegetables
While the rice is cooking, prepare your fresh vegetables. Slice the radishes thinly, peel and grate the carrot, and boil the fingerling potatoes until tender. Once the potatoes are cool enough to handle, slice them into rounds. Chop the strawberries and halve the heirloom cherry tomatoes. Set all the vegetables aside in a large mixing bowl.
Step 3: Make the Apricot Tahini Sauce
In a small bowl, whisk together the tahini, apricot preserves, a pinch of sea salt, and lukewarm water until smooth and creamy. Adjust the sweetness by adding more apricot preserves if desired. This sauce is not only delicious but also adds a rich, nutty flavor to the bowls.
Step 4: Assemble the Buddha Bowls
Now that everything is ready, it’s time to assemble your Farmers Market Forbidden Rice Buddha Bowls! Start by placing a generous scoop of forbidden rice at the bottom of each bowl. Arrange the sliced radishes, grated carrot, fingerling potatoes, chopped strawberries, and halved cherry tomatoes on top of the rice. Add a handful of sunflower greens or microgreens and top off with slices of avocado. Sprinkle raw sunflower seeds over the top for added crunch.
Step 5: Drizzle and Serve
Finally, drizzle the apricot tahini sauce generously over each assembled bowl. Season with sea salt and pepper to taste. Serve immediately, and enjoy the vibrant flavors and nourishing ingredients of your Farmers Market Forbidden Rice Buddha Bowls!
Warm & Cool Weather Spins
- In warm weather, serve the bowls chilled for a refreshing meal.
- In cooler months, try roasting your vegetables for a warm, comforting twist.
- Swap out seasonal fruits; peaches and nectarines work beautifully in the summer.
- Add your favorite protein, such as grilled chicken or chickpeas, for an extra boost.
Frequent Missteps to Avoid
- Overcooking the forbidden rice can lead to a mushy texture; stick to the recommended cooking time.
- Not rinsing the rice can leave a gritty texture; always rinse before cooking.
- Forgetting to season the vegetables can result in bland bowls; don’t skip the salt and pepper!
- Using cold tahini can cause the sauce to be clumpy; ensure it’s at room temperature for smooth results.
Storing, Freezing & Reheating
These Buddha bowls can be stored in the refrigerator for up to 3 days. Store the components separately to keep everything fresh, especially the avocado, which can brown quickly. If you want to prepare in advance, cook the rice and vegetables, then mix them just before serving. Unfortunately, the apricot tahini sauce does not freeze well, so it’s best made fresh.
Troubleshooting Q&A
What can I substitute for forbidden rice?
You can use quinoa or brown rice if you can’t find forbidden rice. Both options will still provide a nutritious base for your Buddha bowl.
Can I use different vegetables in this recipe?
Absolutely! Feel free to substitute any seasonal vegetables you have on hand, such as bell peppers, zucchini, or kale. The key is to include a variety of colors and textures.
How do I make this dish vegan?
This recipe is already vegan-friendly as all the ingredients used are plant-based. Just ensure that the apricot preserves do not contain any animal products.
Can I add protein to these bowls?
Yes! Grilled tofu, chickpeas, or even some shredded chicken would work wonderfully if you’d like to add more protein to your meal.
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Bring It to the Table
The beauty of Farmers Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce lies in their presentation. As you serve these bowls, the vibrant colors and textures will surely create a feast for the eyes. Set up a DIY Buddha bowl bar for gatherings, allowing guests to customize their bowls with their favorite toppings and sauces. This not only makes for an interactive dining experience but also caters to everyone’s preferences, ensuring that each bowl is as unique as the person creating it.
Every bite of this dish is a reminder of the joy of cooking with fresh, seasonal ingredients. So next time you’re at the farmers market, grab some forbidden rice, colorful vegetables, and fresh fruit, and whip up this delicious, nutritious meal that celebrates the best of what nature has to offer. Enjoy!
Farmers Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce
Ingredients
- 1 cup uncooked forbidden rice
- 4 radishes, sliced
- 1 large carrot, peeled and grated
- 4 small fingerling potatoes, boiled or new
- 1 cup strawberries, chopped
- 1 cup heirloom cherry tomatoes, halved
- 2 cups sunflower greens or pea shoots or microgreens
- 1 large avocado, sliced
- ½ cup raw sunflower seeds
- Sea salt and pepper to taste
- ½ cup tahini
- 1.5 to 2 Tbsp apricot preserves to taste
- Pinch sea salt to taste
- ½ cup lukewarm water
Instructions
- Begin by rinsing the forbidden rice under cold water. In a medium saucepan, combine 1 cup of forbidden rice with 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and let it simmer for about 30-35 minutes, or until the rice is tender and the water is absorbed. Once cooked, fluff the rice with a fork and set aside to cool slightly.
- While the rice is cooking, prepare your fresh vegetables. Slice the radishes thinly, peel and grate the carrot, and boil the fingerling potatoes until tender. Once the potatoes are cool enough to handle, slice them into rounds. Chop the strawberries and halve the heirloom cherry tomatoes. Set all the vegetables aside in a large mixing bowl.
- In a small bowl, whisk together the tahini, apricot preserves, a pinch of sea salt, and lukewarm water until smooth and creamy. Adjust the sweetness by adding more apricot preserves if desired. This sauce is not only delicious but also adds a rich, nutty flavor to the bowls.
- Now that everything is ready, it’s time to assemble your Farmers Market Forbidden Rice Buddha Bowls! Start by placing a generous scoop of forbidden rice at the bottom of each bowl. Arrange the sliced radishes, grated carrot, fingerling potatoes, chopped strawberries, and halved cherry tomatoes on top of the rice. Add a handful of sunflower greens or microgreens and top off with slices of avocado. Sprinkle raw sunflower seeds over the top for added crunch.
- Finally, drizzle the apricot tahini sauce generously over each assembled bowl. Season with sea salt and pepper to taste. Serve immediately, and enjoy the vibrant flavors and nourishing ingredients of your Farmers Market Forbidden Rice Buddha Bowls!
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Whisk
- Cutting board and knife
- Measuring cups and spoons
Notes
- Serve the bowls chilled in warm weather for a refreshing meal.
- Roast your vegetables for a warm, comforting twist in cooler months.
- Swap out seasonal fruits; peaches and nectarines work beautifully in the summer.
- Add your favorite protein, such as grilled chicken or chickpeas, for an extra boost.
