Food in Bowls with Rice

I have survived Christmas. Amen and Hallelujah! There was good food consumed, but nothing outrageous – mostly lots of Polish cabbage, and some homemade pie thanks to Peter’s fabulously talented grandma (who wouldn’t let me up from Christmas dinner until I finished my third piece, not that I complained or anything).

It’s nice being back home and back to good, Katie-Made cooking. Two weeks ago I registered to run my first half-marathon, so preparing for that has become quite important to me, which makes good eating – and lots of eating – a priority. Good food = good run. Bad food = less good run. One of the staples of my culinary adventures lately has been the “rice in bowl combined with other things”…a healthy, versatile, and delicious dinner option. I never used to be a big fan of rice, but it’s growing on me, one rice bowl at a time.

Here is my “recipe” for a Katie Rice Bowl – obviously, adjust to your own desires.

1/2 cup dry rice

Veggies (onion, carrot, red pepper, cauliflower…whatever works with your choice of seasonings)

1/2 cup black beans

Tempeh or tofu, cubed

Nuts and seeds (I go with hemp and sunflower, usually)

Sauce (try combining tahini, miso, lemon juice, Bragg’s, vinegar, and a dash of agave)

Avocado slices, dried fruit, sprouts (optional)

The steps here are pretty easy. Cook the rice. While it’s simmering, either steam or grill the vegetables, and grill the tempeh or tofu. Mix up your sauce. When the rice is done, transfer to your favorite bowl, top with the veggies, beans, tempeh/tofu, nuts/seeds, sauce, and other tasty items (raisins or sprouts perhaps).

Voila! Dinner in a bowl!