Brown rice and quinoa are typically my go to ‘carbohydrate’ staples that I make every so often. I always cook up extra to last me a few days so I can whip up a quick meal. This brown rice bowl came together rather easily, as I used up whatever veggies I had on hand. This dish is so full of delicious fresh ingredients and is perfect for lunch or dinner.

Brown Rice Bowl
Ingredients:

1 cup grated purple cabbage
1/2 cup grated carrot
1/2 cup grated beets
1 bunch alfalfa sprouts
2-3 tbsp unsalted raw pumpkin seeds
1 tsp toasted sesame seeds
4 slices cucumber
1-2 cups crispy tofu cubes (recipe here)
1 cup cooked brown rice
Lemon tahini dressing-recipe below (I used 3 tbsp in my rice bowl. Use leftovers for salads)
Hot sauce (optional)

Directions:
Add cooked rice to a serving bowl. Add tofu, pumpkin seeds and dressing and mix well. Top with grated veggies. Garnish with sesame seeds, sprouts and cucumber.

Lemon Tahini Dressing

Ingredients:

1/4 cup Tahini
2 garlic cloves
1/2 cup fresh lemon juice (about 2 lemons)
1/4 cup flaked nutritional yeast or more, to taste
2-4 tbsp Extra virgin olive oil, to taste
1 tsp sea salt + freshly ground black pepper,
3 tbsp water, or as needed

Directions:
In a food processor, add all ingredients and process until smooth. Makes just under 1 cup.

Mineral Rich Veggie Juice
This juice contains the perfect balance of sodium and potassium, and incredible phytonutrients that provide anti-inflammatory, antioxidant and detoxification support. Drink up the veggie goodness!

Ingredients:
** Use all ORGANIC fruits and veggies when juicing

1-2 beets
1 apple
2 celery stalks
half a cucumber
2 inch piece fresh ginger root (I like my juice ‘spicy!’ Feel free to use a smaller piece for less of a gingery kick!)
half a lemon

Press ingredients through a juicer and drink immediately!

Happy Meatless Monday! Hope you enjoy these delicious and healthful recipes!

Health & Abundance,
Samantha 🙂