Brown Rice Bowls with Lemon Tahini Sauce
Circle B Kitchen
Feel free to personalize your rice bowl and switch up the toppings to suit your whims. Salmon or tofu would be delicious instead of the chicken, but you can easily leave out the meat, make it all veg or even top the whole thing with a fried egg. Black beans, kidney beans or cannellini would work great instead of chickpeas and you could sub in some blue cheese or goat cheese for the feta. Have fun, be creative, but don't skimp on the lemon tahini sauce!
1 1/2 cups short grain brown rice
4 cups chopped, cooked kale (or broccoli or any favorite veg)
2 cups chickpeas
2-3 cups cooked chicken (or tofu or salmon)
1 avocado, sliced
1 1/2 cups crumbled feta cheese
chopped or sliced radishes, optional
Lemon Tahini Sauce
1 cup pure tahini paste
3 garlic cloves, chopped
3//4 cup ice water, plus more if necessary
1/3 cup fresh lemon juice
2 teaspoons kosher salt, plus more to taste
Place the rice in a medium-large saucepan and cover with water by about 4 inches and throw in about 2 tablespoons of kosher salt. Bring to a boil, reduce the heat and simmer at a low boil for 30 minutes. Drain the rice, shake to remove the excess water and return to the pan to keep warm.
Meanwhile make the tahini lemon sauce... place the tahini and garlic in a food processor and turn the processor on. With the processor running, add the water in a slow stream and process until the tahini is light and fluffy, about 1 minute. Drizzle in the lemon juice, add the salt and process an additional 30 seconds. Stop the processor, taste the tahini, and add additional salt and lemon juice to taste.
To assemble, place some rice in each bowl and top with some of the chicken, some chickpeas, kale, avocado and feta cheese. Drizzle with the lemon tahini sauce and sprinkle with radishes, if desired.