Sesame, Cilantro & Roasted Fennel Rice Bowl

Recipe from Natural Feasts by Ella Mills

  • Yield: Serves 2

Ingredients

Nut-Free

FOR THE RICE BOWL

  • 1/3 cup short-grain brown rice
  • Tablespoon apple cider vinegar
  • Tablespoon tamari
  • 1 fennel bulb
  • 2 red bell peppers
  • Olive oil
  • 2-4 Tablespoons cilantro
  • 1 avocado
  • Tablespoon sesame seeds 
  • Salt

FOR THE DRESSING

  • 4 garlic cloves, unpeeled
  • Tablespoons olive oil
  • teaspoons apple cider vinegar
  • teaspoon tamari

Directions

  1. Cook the brown rice in one cup of water with the vinegar, tamari and salt to taste. They should take about 40 minutes. 
  2. Preheat the oven to 400°F. 
  3. Slice the fennel lengthwise. Cut each pepper into about eight pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15 to 20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing). Let the rice, veg and garlic cool. 
  4. Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast veg and stir into the rice, with the avocado and sesame seeds. 
  5. Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all other ingredients. Stir into the rice and sprinkle the cilantro. Serve in a beautiful salad bowl.

This brown rice bowl with creamy avocado chunks, blackened peppers, roasted fennel and mashed garlic dressing is incredible, one of my absolute best dinners. 

  • Yield: Serves 2
  • Ingredients:

    Nut-Free

    FOR THE RICE BOWL

    • 1/3 cup short-grain brown rice
    • Tablespoon apple cider vinegar
    • Tablespoon tamari
    • 1 fennel bulb
    • 2 red bell peppers
    • Olive oil
    • 2-4 Tablespoons cilantro
    • 1 avocado
    • Tablespoon sesame seeds 
    • Salt

    FOR THE DRESSING

    • 4 garlic cloves, unpeeled
    • Tablespoons olive oil
    • teaspoons apple cider vinegar
    • teaspoon tamari
  • Directions:
    1. Cook the brown rice in one cup of water with the vinegar, tamari and salt to taste. They should take about 40 minutes. 
    2. Preheat the oven to 400°F. 
    3. Slice the fennel lengthwise. Cut each pepper into about eight pieces. Place them on a baking sheet, drizzle with olive oil and sprinkle with salt. Bake for 15 to 20 minutes, until the edges are browning. For the last 10 minutes, add the garlic cloves (they will be used in the dressing). Let the rice, veg and garlic cool. 
    4. Finely chop the cilantro. Cut the avocado into bite-size chunks. Roughly chop the roast veg and stir into the rice, with the avocado and sesame seeds. 
    5. Make the dressing. Peel the garlic and mash with a fork (it should be really soft). Mix in all other ingredients. Stir into the rice and sprinkle the cilantro. Serve in a beautiful salad bowl.
  • Credit:

    Recipe from Natural Feasts by Ella Mills

 

 

 

 

 

 

 

VegWorldMag VERTICAL

Grab a Free Digital
Subscription to VEGWORLD Magazine

Enter your first name & email for instant access

Invalid Input

Please enter your email address.

Invalid Input

We will never spam or use your email for solicitation. VEGWORLD will update you with our newsletter loaded with free recipes and motivation.