Flower Sprouts Lunch Bowl
With Black Rice and Miso Dressing
Here comes a colourful lunch bowl that is not just pretty, but also uber-healthy. You can basically assemble it in whichever way you like — that’s the beauty about bowls. Just add what you have in the fridge. In our case, we put flower sprouts from this and last week’s box, leftover carrots and cucumbers. Also pickled onions made it inside, and topped it all with crunchy winter purslane.
As we said, you can use ANYTHING you like.
- Black rice (find it in the Asia supermarket or in Irma)
- 2 handful of flower sprouts
- One cucumber
- One carrot (e.g. from last week’s box)
- One orange (e.g. from last week’s box)
- A handful of Winter purslane
- Pickled onions
- Roasted sesame seeds
- Pickled ginger (find it in the Asia or corner shop)
- Fresh chili
For the dressing:
- A tablespoon miso paste (light)
- 3 tablespoons sesame oil
- 2 tablespoons rice wine vinegar
- A bit of lemon or lime juice
- A bit of honey
How to make it
- Cook rice according to instructions. Black rice takes longer to cook than white one, so calculate 30–40 minutes for this. After cooking, take the rice off the heat and let it sit for ca. 10 minutes before loosening it with a fork.
- In the meantime, wash and prep your fruit & veg of choice: Sautée flower sprouts in a bit of olive oil, quick-pickle onions (see recipe here), thinly slice cucumbers and carrots using a veggie peeler or a mandoline, slice oranges and chili.
- Make the dressing by mixing together the ingredients and pour it over the rice. Let it soak and cool off.
- Roast sesame seeds in a pan on low — medium heat and keep moving or stirring with a wooden spoon. Once they start getting light golden brown in colour, remove from the stove immediately before they burn.
- Now it’s plating time! Add rice to the bottom of a bowl, then start assembling all your fresh ingredients so it looks nice. Finally top with purslane, toasted sesame seeds, ginger and chili and enjoy your lunch!