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Green Thai Curry Rice Bowl

Inspired by One Green Planet

This healthy twist on a Thai classic is perfect for weekday lunches! Veggie bowls are great for using what’s available in the fridge to provide a delicious and filling meal.

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Ingredients

  • 3 cups/ 750mL Dainty Brown Rice
  • 1½ cups/ 375mL White Beans
  • 1 ½ cups/ 375mL Kale, cooked
  • ½ cup/ 125mL Cherry Tomatoes
  • ¼ cup/ 60mL Spring Onions
  • 2 tbsp/ 30mL Black Sesame Seeds for garnish

Vinaigrette

  • 1/4 cup/ 65mL Tahini
  • 1/4 cup/ 65mL (plus extra 2 tbsp / 30ml) Unsweetened Coconut Milk
  • 1/4 cup/ 65mL Lemon Juice
  • 1/4 cup/ 65mL Cilantro, finely chopped
  • 2 tbsp/ 30mL Hemp Seeds
  • 1 tbsp/ 15mL Thai Green Curry Paste
  • 1 tsp/ 5mL Garlic Powder
  • pinch of Black Pepper

Preparation

1

Prepare the Dainty Brown rice according to package instructions.

2

Fill a pot with cold water, add the white beans and bring to a boil. Once the water is boiling, let the beans simmer for 45 minutes. After 45 minutes, remove, drain, and place in a bowl. Note: for a faster solution use canned white beans.

3

To make the dressing; blend the tahini, coconut milk, lemon juice, cilantro, hemp seeds, curry paste, garlic powder, and black pepper. Refrigerate for a minimum of 2 hours.

4

Cut the kale into thin slices, massage with lemon juice and place in a serving bowl.

5

On top of the kale base, add rice, beans, tomatoes, spring onions, and the prepared dressing. Sprinkle with sesame seeds.


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