Brown Rice and Veggie Bowl with Maple Sesame Sauce
Prep time
Cook time
Total time
The list of ingredients may seem kind of long, but I promise that all the components come together easily and quickly while the rice is cooking.
Recipe type: Lunch or Dinner
Serves: 2-3
For Bowl:
  • 1 cup brown rice, rinsed and drained
  • Fine sea salt
  • 1 tsp coconut oil
  • 2 tbsp unseasoned rice wine vinegar
  • 1 tsp maple syrup
  • 2 carrots, peeled and julienned (cut into small matchsticks, or use a julienne peeler)
  • 2 Persian cucumbers (the small ones), thinly sliced into rounds
  • 4 sheets of plain toasted seaweed snacks, cut into thin strips (I used the Gimme brand)
  • ½ ripe avocado, peeled and sliced
  • 2 tbsp toasted sesame seeds
For Sauce:
  • ¼ cup mayonnaise (vegan, if desired)
  • 1 tsp toasted sesame oil
  • 1 tbsp tamari (gluten-free, if required)
  • 2 tsp unseasoned rice wine vinegar
  • 1 tsp maple syrup
  • 1 tsp spicy sauce (such as Sriracha or Sambal - optional)
For Bowl:
  1. In a small pot, combine the rice with 1¾ cups of water, ½ teaspoon of salt, and the teaspoon of coconut oil. Bring to a boil over high heat. Once boiling, reduce heat to low, stir once, and cook (covered) until rice is tender and water is absorbed, about 45 minutes.
  2. In a medium bowl, combine the carrots with 2 tablespoons of rice wine vinegar, 2 tablespoons of water, ½ teaspoon of salt and 1 teaspoon of maple syrup. Stir it all together, then set aside to allow carrots to marinate.
  3. Prepare the sauce, following instructions below.
  4. Once the rice is cooked, allow to cool uncovered for a few minutes, then fluff with a fork and transfer to serving bowls. Top the bowls with some of the carrots, cucumber, avocado, toasted seaweed, sauce, and sesame seeds, and dig in!
For Sauce:
  1. Combine all ingredients in a medium bowl, and stir or whisk until smooth and creamy. Keep in fridge until ready to serve.
Recipe by Tucking In at