Veggie Rice Bowl with Chilli Citrus Dressing
Serves: 4
 
INGREDIENTS
For the dressing:
  • 6 tablespoons orange juice
  • 2 teaspoons sambal or Sriracha (or any chilli paste)
  • 3 teaspoons soy sauce
  • 2-3 teaspoons sesame oil
  • 3 teaspoons rice vinegar (or any other vinegar)
For the rice:
  • 3 cups cooked rice
  • 1 tablespoon butter / oil (optional)
  • Salt, to taste
For the bowls
  • 1 tablespoon neutral oil
  • 2 cups broccoli florets
  • 2 cups carrot ribbons
  • 1 pomegranate, deseeded
  • 1 mango, cut into chunks
  • 2 cups chopped arugula or kale
  • 1 cup mint leaves or micro greens
  • 4 tablespoons toasted sesame seeds
INSTRUCTIONS
  1. In a medium sized bowl, whisk together orange juice, sambal, soy sauce, sesame oil, and rice vinegar to make the dressing.
  2. Heat butter or oil in a saucepan over low heat. Add the cooked rice and season with salt. Toss to combine and place aside.
  3. Sauté the broccoli florets over medium-high heat in any neutral oil until lightly charred, and season with salt and pepper.
  4. Assemble the bowls: Divide rice into individual bowls. Add the broccoli florets, carrot ribbons, mango chunks, pomegranate seeds, and salad greens like arugula or kale. Garnish with herbs/micro greens and toasted sesame seeds. Spoon dressing generously over bowls and serve.
Recipe by Sprig & Vine at http://sprigandvine.in/veggie-rice-bowl-chilli-citrus-dressing/