Bhudha Bowl with Carrot Ginger Dressing

 

This bowl is easy to assemble, store, and serve. It is very gratifying as a light supper or as a hardy breakfast.

Ingredients for 4 servings: 

• 1/2 pound of rice or quinoa

• 2 red bell peppers, roasted and sliced

• 1 cup of carrots, shredded

• 1 cup of zucchini, cut with a Julienne peeler as noodles

• 1 avocado, sliced

• 3 green onions, diced

• 1 tbsp of sesame seeds

• 4 sheets of toasted nori

 

 

Instructions:

• If you haven't roasted your bell peppers yet, simply set your oven to BROIL and cut the 4 sides off of the pepper, discarding the white center and seeds. Arrange the pepper pieces skin-side up in a single layer on a large baking sheet, then place the sheet about 6 inches away from the heat source. Broil until the skins are blackened (about 10 minutes), then remove the pan and place the broiled peppers in a glass dish with an airtight lid. Let the peppers steam in that dish for 20 minutes until they are cool enough to handle, then gently peel away the black skins. (They should slip off very easily.) Slice the roasted peppers into strips for your sushi bowls. 
  
• Prepare the quinoa or rice.
• To assemble the sushi bowls, start with a serving of quinoa or rice, then add in the sliced bell peppers, carrots, zucchini, green onions, sliced avocado, and sesame seeds. Drizzle on the dressing to taste, and serve immediately.
  
  
• I recommend storing any leftover ingredient separately in an airtight container in the fridge for the best shelf life. These items should last up to a week in the fridge if you don't finish them faster. 

Ingredients for the carrot ginger dressing:

• 1 cup of chopped carrots (about 2 medium carrots; 175 grams)
• 2 inches of fresh ginger
• ½ cup of chopped onion or shallot (57 grams; about ¼ of an onion)
• 3 tbsp of apple cider vinegar (43 grams)
• 2 tbsp of honey (38 grams)
• 1 tsp of toasted sesame oil (7 grams)
• 6 tbsp of extra-virgin olive oil
• ¼ cup of water
• ¼ tsp of salt 

Instructions:

• Combine all the ingredients in a blender and blend until completely smooth. Taste and adjust the seasoning.
  
• You can serve this dressing right away or store it in an airtight container in the fridge for up to 1 week.
  

NOTES

• If you don't have fresh ginger on hand, start with ½ teaspoon of ground ginger and add more to taste.
• To make this recipe vegan, use 2-3 tablespoons of maple syrup instead of honey.