Brown Rice Bowl with Avocado, Pickled Red Onions, and Lemon-Tahini Dressing
- 1 large red onion, thinly sliced
- 1½ cup red wine vinegar
- 1 cup long-grain brown rice
- 2¼ cups water, divided
- 3 tablespoons tahini
- ¼ cup fresh squeezed lemon juice
- 3 cloves garlic, minced
- 2 ripe Hass avocados, thinly sliced
- 1 ear corn, kernels removed (optional)
- ½ cup tamari or roasted almonds
- ½ cup cabbage kimchi, or more as desired
- 1 strip nori, quickly held over a flame, then cut into thin strips
- ½ cup picked cilantro, for garnish
- Black or white sesame seeds, for garnish
- Place onion in a shallow bowl and cover with red wine vinegar, until most of the onion is submerged. Stir in a generous pinch of salt (about 1 teaspoon); cover and place in the refrigerator.
- Fill a pot with the brown rice, 2 cups water and a generous pinch of salt. Bring to a boil, then lower the heat to maintain a simmer. Cover and cook, stirring occasionally with a wooden spoon, until most of the water is absorbed and rice is al dente, about 30 minutes.
- While the rice is cooking, prepare the dressing. Whisk together the tahini, lemon juice, garlic, and ¼ cup water in a mixing bowl until it is fully combined. Add salt to taste.
- Divide the rice between 4 bowls; arrange the avocado, corn, almonds, kimchi, pickled onions, and nori on top of the rice. Garnish with cilantro and sesame seeds, and serve with dressing.
Quick-pickled red onions are a great fridge staple as they only need about 15 minutes to prepare and will last about a week. Make these the night before or right when you start cooking. To save time, you can grate the garlic with a Microplane instead of mincing it.
What others are saying
Tiana D. says:
I learned a lot from cooking this recipe. I had no idea you cook quick-pickle veggies so fast. Delicious dish, I will definitely make again.
Caro Hodgin says:
Such a great easy weekday lunch or dinner. I actually made this for dinner, then packed the leftovers with some leftover chicken from the night before for lunch the next day. This is a great formula for making grain bowls from ingredients you might have laying around your fridge. And the pickled red onions are addictive!