2 pkg (each 250 g) Tilda® Coconut Steamed Basmati Rice
1/4 cup (60 mL) apple cider vinegar
4 tsp (20 mL) tahini paste
2 tbsp (30 mL) flax oil
4 tsp (20 mL) tamari sauce
1 tbsp (15 mL) honey
1 tbsp (15 mL) minced fresh ginger
1/2 tsp (2 mL) ground turmeric
1/4 tsp (1 mL) each salt and pepper
1/4 tsp (1 mL) brown sugar
8 baby bok choy, quartered and steamed
1 cup (250 mL) cooked shelled edamame
1 ripe avocado, halved, pitted, peeled and chopped
2 cups (500 mL) matchstick carrots
2 cups (500 mL) shredded purple cabbage
2 tbsp (30 mL) finely chopped cilantro
1. Prepare Tilda® Coconut Steamed Basmati Rice according to package directions.
2. Meanwhile, whisk together apple cider vinegar and tahini paste; whisk in flax oil, tamari, honey, ginger, turmeric, salt, pepper and brown sugar.
3. Divide rice among 4 bowls. Top with bok choy, edamame, avocado, carrots and cabbage. Drizzle with vinaigrette. Sprinkle with cilantro.
For a crunchy topping, sprinkle with toasted cashews, peanuts or coconut flakes.
