Gen's Dragon Bowl #2
Why I Love This Recipe
FEATURING: Kale (or leafy green of your choice), beets, carrots, cilantro, and garlic (or garlic scape).
I discovered Dragon Bowls years ago at Aux Vivres- a great & creative Montreal vegan restaurant. This recipe is a variation on their bowl that I also love! You can add your favourite protein (tofu, tempeh, chickpeas, etc.) if you want- I just did not bother the last time I made it (and took a picture)! The sauce is better and more nutritious with nutritional yeast but you can also make it without it (it will just be a little more runny in consistency). You can find the original Aux Vivres Dragon Bowl recipe here: http://www.bakespace.com/recipes/detail/Dragon-Bowl/60982/
Ingredients You'll Need
1/4 cup of tahini
1/4 cup of nutritional yeast (optional)
1/4 cup of apple cider vinegar
1/4 cup of water
1 Tablespoon of maple syrup
1 Tablespoon of tamari (or soy sauce)
1 garlic clove, peeled and minced
1 inch piece of ginger, peeled, and minced
1/2 teaspoon turmeric
1 1/2 cups of dry rice (I tend to use cal rose rice but you can use any rice, including brown rice- it will make approx. 4-4.5 cups of cooked rice)
1 cup of protein of your choice (ex.: tofu or tempeh cut in rectangular strips, or chickpeas)
1 cup of beets, grated
1 cup of carrots, grated
2 avocados, cut in slices
3 kale leaves (approx.), cut in thin ribbons and then chopped
Cilantro to taste, chopped (I like to put a handful per bowl)
Lime wedges, for serving
Use a rice cooker to cook your rice (or follow package instructions).
DRAGON SAUCE: In a bowl, mix the Dragon Sauce ingredients until smooth and uniform in consistency. Reserve.
When rice is ready, spread it equally amongst 4 bowls. Now do the same with beets, carrots, kale, avocado and protein (if using)- I like to add each vegetable in its own section. Add cilantro, to taste, on top of each bowl.
Split the dragon sauce in 4 small cups and serve each bowl with a small cup of sauce of the side (so each person can add the quantity of sauce that they want). Serve a lime wedge or two with each bowl. Bon appétit!