Sincerely Carolina

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re-created.

by caroline

Two of my favorite foodie things are happening in this dish: (A) I love everything-but-the-kitchen-sink rice bowls and this recipe falls nothing short of that and (B) I based this dish on one of my favorite menu items from my local veg-head restaurants, Quiet Storm.

Plus, it’s just freaking gorgeous, right?!

Quiet Storm Vegetarian & Vegan Cafe is one of my favorite local hot spots for scooping up veggie-packed dishes and to-die-for dairy-free milkshakes. They serve several gluten-free options, making it oh-so-much-easier for a gal like me to enjoy their yummy menu items.

Bonus? All of the servers and restaurant employees are always so happy to see you:

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YOU JUST CAN’T HELP BUT SMILE.

One of my favorite items at Quiet Storm is their Ginger Sun Rice Bowl, a mix of brown rice, edamame, carrots, broccoli, tofu, sweet potato mash, peanut-ginger sauce and sunflower seeds. After I visited the last time and licked my bowl clean, I realized it was time to have a go at making this dish at home. Here is what their dish looks like (taken from my Facebook page and paired with a ridiculously good milkshake):

And here is what I created …

Rainbow Rice Bowl

by The G-Spot Revolution

Keywords: saute food processor gluten-free vegetarian vegan sweet potato edamame tofu curry Thai

Ingredients (4 servings)

 

for tofu

  • 1 Tablespoon olive oil
  • 1 14-ounce block of firm tofu, cubed
  • 1 Tablespoon yellow curry powder
  • 1/2 teaspoon cumin

for sauce

  • 1/4 cup + 2 Tablespoons gluten-free soy sauce or tamari
  • fresh juice of 1/2 an orange (or lemon)
  • 1/4 cup + 2 Tablespoons toasted sesame oil
  • 1/4 cup coconut sugar (or light brown sugar)
  • 3 Tablespoons natural peanut butter
  • 1/2 tablespoon arrowroot or tapioca starch
  • 3 cloves garlic, minced
  • 2 Tablespoons ginger, minced

for rice and veggies

  • 4 cups cooked brown rice
  • 2 cups sweet potato purée (use canned or purée fresh baked sweet potatoes in food processor)
  • 1-1/2 cups shelled edamame
  • 1 cup orange pepper slices
  • 2 cups raw broccoli florets
  • raw sunflower seeds (for sprinkling)

Instructions

Prepare tofu

Heat olive oil in a medium sauté pan and add tofu. Sprinkle curry and cumin powders on top, stirring to evenly coat tofu. Cook for 5-6 minutes, stirring frequently. Remove from heat and set aside.

Prepare sauce

In a medium saucepan, combine soy sauce, orange juice, sesame oil, light brown sugar, peanut butter, starch, garlic and ginger, whisking consistently over medium-low heat. Continue whisking throughout cooking process, until sauce begins to thicken. Immediately remove from heat to avoid over-cooking.

Assemble rice bowls

Prepare 4 bowls by placing 1 cup of brown rice in each. Divide sauce evenly amongst bowls, drizzling on top of rice. Top each with a 1/2 cup of sweet potato purée. Divide edamame, tofu, orange pepper slices and broccoli evenly amongst the four bowls. Top each by sprinkling with sunflower seeds.

Serve immediately or store leftovers in airtight containers in the refrigerator.

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** A few notes about the recipe: I roasted two sweet potatoes in the oven and allowed them to cool before placing them into the food processor to make my purée. If you would rather use canned sweet potato purée, then that works too. Just be sure to choose something that is all-natural and has no added, unnecessary ingredients. If you are near a Trader Joe’s, then you may also want to scoop up their frozen sweet potato purée. All you do is toss it into a pot, stir until smooth and serve!

I absolutely love the way this dish turned out! I would definitely recommend serving it in a bowl because the ingredients have a tendency to spill over. I placed it on a plate for the photos, so you could see all of the ingredients, but scooped it into a bowl before eating it for lunch yesterday.

If you are flying solo, then this dish is a great option for a make-ahead lunch. Simply prepare each “bowl” in resealable containers and store in the refrigerator until you are ready to use. So handy!

Other toppings you might want to try: Avocado, sprouts, shredded carrots, hemp seed, and raw cashews instead of sunflower seeds.

Tell me: What’s a favorite restaurant dish (pre-gluten-free/vegan days or present) that you wish you could re-create? ♥ Happy Thursday, sweet peas!