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Farmers Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce

These Buddha bowls are a vibrant celebration of fresh ingredients! Packed with flavors, they're customizable and oh-so-delicious!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 4 servings

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.