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Forbidden Rice & Veggie Glow Bowl

  • Total Time: 35


  • 1 cup Village Harvest black rice, uncooked
  • 1/2 cup low-sodium vegetable broth (or 1 tablespoon raw coconut oil, if you cook with oil)
  • 1/3 of a white onion, chopped
  • 1 clove garlic, minced
  • pinch of sea salt and black pepper
  • 1 cup edamame, frozen
  • 2 large carrots, chopped
  • 1 large zucchini, chopped
  • 34 cremini mushrooms, sliced
  • 1 cup purple cabbage, roughly chopped
  • 12 cups fresh greens (spinach, kale etc.)
  • sesame seeds for topping

Lemon Ginger Tahini Sauce

  • 1/4 cup tahini
  • fresh juice of 1 lemon
  • 1 tablespoon pure maple syrup
  • heaping 1/4 teaspoon ground ginger
  • 12 tablespoons warm water to thin (only if needed)


  1. Combine 1 cup of Village Harvest Black Rice with 1¾ cups water in a pot and bring to a boil. Cover, reduce heat to low and simmer for 20 minutes or until all water is absorbed.
  2. In a separate fry pan, heat the vegetable broth (or oil) on medium-high heat and sauté the onion with garlic for about 4 minutes or until transluscent. Add a pinch of salt and pepper. Mix in the edamame, carrots and zucchini and mushrooms. Reduce heat to medium and sauté about 7-8 minutes or until carrots are softened. Add in the purple cabbage last and cook about 1-2 minutes. Turn off heat.
  3. In a small bowl, whisk together all ingredients for the Lemon Ginger Tahini Sauce, adding the water only if needed to reach desired consistency.
  4. Add 1 cup of cooked black rice to a bowl with 1-2 cups of your favorite greens and the desired amount of sautéed veggies over top. Drizzle with the tahini sauce. Sprinkle with sesame seeds.
  5. Enjoy!


  • Serving Size: 2
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