|15 min||40 min||4|
|1 cup (dry)||Black rice|
|2 tbsp||Extra virgin olive oil (tahini sauce)|
|1/2 cup||Lemon juice (tahini sauce)|
|2 tbsp||Rice wine vinegar (tahini sauce)|
|6 tbsp||Tahini (tahini sauce)|
|2 tbsp||Water (tahini sauce)|
|1 clove(s)||Garlic (minced; tahini sauce)|
|1 pinch||Salt (to taste; tahini sauce)|
|1 dash||Black pepper (to taste; tahini sauce)|
|1 squash||Butternut squash (medium, seeds removed, peeled and chopped into 1-inch cubes)|
|1 tbsp||Extra virgin olive oil|
|1 large pepper(s)||Red bell pepper (diced small)|
|1 medium||White onion (diced small)|
|1 bunch||Kale (washed, stems removed, and cut into thin strips)|
|1 tsp||Soy sauce, low sodium|
1. Cook black rice according to package instructions and set aside.
2. Combine olive oil, lemon juice, vinegar, tahini, water, garlic, salt, and pepper in a small bowl. Set aside.
3. Place butternut in a steam basket and cook until just tender, approximately 8 minutes.
4. While the butternut is steaming, heat olive oil in a large sauté pan over medium heat. Add the red pepper and onion and cook for approximately 3-4 minutes, or until the onion is translucent. Add to black rice.
5. Add more oil to the sauté pan if needed and add the kale. Sauté for 1 minute and add soy sauce. Sauté for 1 minute more, or until kale is just wilted.
6. To assemble the bowl, divide kale among plates. Top with rice, then the butternut squash. Add additional toppings of choice such as walnuts, dried cranberries, and avocado if desired. Drizzle the bowls with as much tahini sauce as you like. Enjoy!
Any remaining tahini sauce can be stored in an airtight container in the fridge for up to one week. The sauce is also great on a mixed greens salad or over steamed vegetables.
High in vitamins A and C, and one of the best sources of vitamin K that's important for blood clotting.
Extremely high in antioxidants and anti-inflammatory properties. A great gluten-free addition to the diet.