spring power bowl
A basic building block for just about anything you want to add. Mix and match grains, nuts, and vegetables to your liking. This dressing is more like the consistency of guacamole—it’s thick and meant to be added in a heaping spoonful atop the salad. If you like a thinner consistency, just add some additional olive oil.
- 1 cup short-grain brown rice, rinsed
- Lime-avocado dressing
- 2 avocados
- 2 cups packed fresh cilantro
- 4 scallions, white and light green parts
- Juice from 2 limes
- 2-4 tablespoons extra virgin olive oil, or to taste
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 bunch fresh greens (baby kale, shredded romaine, or shredded bibb lettuce), washed and dried
- 4 carrots, washed, peeled, and shredded
- 1/2 cup toasted, chopped almonds
- 1/2 cup sunflower seeds
- 1/4 cup toasted sesame seeds
- In a medium saucepan, bring 2 cups water to a boil. Add brown rice and reduce heat to low. Cover and simmer until rice is cooked and water is absorbed, 40-45 minutes. Remove from heat. Remove lid and place a clean kitchen towel over top of pot. Place lid over towel and allow to cool to room temperature. Once cooled, fluff with a fork.
- Make dressing. Cut avocados in half and remove pits. Using a tablespoon, scoop out avocados and place in bowl of a food processor. Add cilantro, scallions, lime juice, and 2 tablespoons olive oil. Season with salt and pepper. Blend until completely smooth, scraping down sides as needed. Taste for flavor and adjust as desired, adding remaining olive oil if needed.
- Divide rice among servings bowls. Top each with equal amounts of greens, carrots, almonds, sunflower seeds, and sesame seeds. Add some dressing and serve.