Brown Rice Bowl with Avocado, Pickled Red Onions, and Lemon-Tahini Dressing

Image of Yasmin Fahr
Rated 5.0 based on 2 customer reviews
Brown Rice Bowl with Avocado, Pickled Red Onions, and Lemon-Tahini Dressing
Brown Rice Bowl with Avocado, Pickled Red Onions, and Lemon-Tahini Dressing
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Ingredients

  • 1 large red onion, thinly sliced
  • 1½ cup red wine vinegar
  • salt
  • 1 cup long-grain brown rice
  • 2¼ cups water, divided
  • 3 tablespoons tahini
  • ¼ cup freshly squeezed lemon juice
  • 3 cloves garlic, minced
  • 2 ripe Hass avocados, thinly sliced
  • 1 ear corn, kernels removed (optional)
  • ½ cup tamari almonds or roasted almonds
  • ½ cup cabbage kimchi, or more as desired
  • 1 sheet nori, quickly held over a flame and then cut into thin strips
  • ½ cup fresh cilantro leaves
  • black or white sesame seeds

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Mealthy tip:

Make the bowl your own by adding your favorite ingredients. You can go with greens like arugula or watercress. Looking to up the protein? Try adding roasted salmon or chicken. Or keep it vegetarian with seared tofu. 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.

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(2 Reviews)

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What others are saying

Image of Tiana D.

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.

Image of Caro Hodgin

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!