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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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Adapted from Fresh's version of the healthy, nutritious rice bowl concept, this recipe takes yummy bok choy, herbs, chia seeds and fragrant basmati and mixes it with delicious, nutty and healthy hummus for a whole meal in one Ingredients:
1/2 cup water |
1/2 tbsp cornstarch |
1/2 cup water |
6 baby bok choy, halved (or 1 large head, chopped) |
2 1/2 tbsp tamari |
4 1/4 oz (about 1 1/2 cups) bean sprouts, cut in half crosswise |
1 large tomato, chopped |
3 cups hot, cooked brown basmati rice |
2 tsp italian herb blend |
1 1/2 cups hummus (i used standard for the ni, but i like the skinny dips brand that i find in loblaws) |
2 tbsp chia (salba) seeds |
1/2 medium red onion, diced |
Directions:
1. In a small bowl, whisk together remaining water and cornstarch. Microwave on HI for 30-40 seconds, until thick and clear. Mix in 1 tbsp of the tamari. Set aside.
2. In a lidded wok, heat water.
3. Add bok choy, cover and steam 2 minutes.
4. Uncover the wok, and add remaining tamari, bean sprouts and tomatoes.
5. Saute for 2-3 minutes, or until tomatoes are soft.
6. Divide the rice between 4 bowls, making an indent in the centre of wach pile.
7. Drizzle each bowl with the tamari mixture and sprinkle with herb blend.
8. Put equal amounts of hummus in the indents of rice.
9. Top bowls with the bok choy mixture, sprinkle with chia seeds and diced onion.
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