10-Minute Vegan Avocado Brown Rice Bowl: A Culinary Delight for Health Conscious Food Lovers
Discover this simple yet satisfying 10-minute Vegan Avocado Brown Rice Bowl recipe. This healthy lunch option combines delicious flavors and textures to create an irresistible culinary experience perfect for vegan food lovers.
Allergens
None
Ingredients
- 1. 2 cups uncooked brown rice 2. 4 cups water 3. 2 medium ripe avocados, pitted and peeled 4. 1 cup cherry tomatoes, halved 5. 1 large cucumber, sliced into thin ribbons 6. 1/2 cup fresh cilantro leaves, chopped 7. Salt and pepper, to taste 8. 1/4 cup tahini 9. 3 tablespoons lemon juice, freshly squeezed 10. 1 clove garlic, minced 11. 1/2 teaspoon ground cumin
Instructions
- In a medium saucepan, combine the brown rice and water. Bring to a boil, then reduce heat to low and cover. Cook for 40 minutes, or until all water has been absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes.
- Meanwhile, in a small bowl, whisk together the tahini, lemon juice, garlic, cumin, salt, and pepper to taste. Set aside.
- Once the rice is ready, fluff with a fork and divide evenly among six bowls.
- Top each bowl of rice with half of an avocado, sliced, cherry tomatoes, cucumber ribbons, and chopped cilantro. Season with additional salt and pepper if desired.
- Drizzle the lemon tahini dressing over each bowl, and enjoy!
Chef’s Insight
The combination of creamy avocado, crunchy vegetables, and zesty dressing creates an irresistible mouthfeel that will keep you coming back for more!
Notes
Feel free to customize this dish with your favorite vegetables or dressings to suit your taste preferences.