How long does forbidden rice glow bowl [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can forbidden rice glow bowl [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make forbidden rice glow bowl [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is forbidden rice glow bowl [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does forbidden rice glow bowl [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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Forbidden Rice Glow Bowl
[Vegan]

SL By: Shannon Leparski

Author Bio

Shannon Leparski is a health and nutrition enthusiast for the plant-based lifestyle. She shares her... Read More

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Forbidden Rice Glow Bowl [Vegan]

This glow bowl has a bed of greens and rice with sautéed zucchini, carrots, mushrooms, purple cabbage, and edamame — a yummy and super colorful mix! Forbidden rice, also known as black rice, offers a nuttier and earthier flavor that offers a striking contrast to the fresh and roasted vegetables.... Read More

Ingredients You Need for Forbidden Rice Glow Bowl [Vegan]

For the Glow Bowl:

1 cup black rice, uncooked
1/2 cup low-sodium vegetable broth (or 1 tablespoon raw coconut oil, if you cook with oil)
1/3 of a white onion, chopped
1 clove garlic, minced
A pinch of sea salt and black pepper
1 cup frozen edamame
2 large carrots, chopped
1 large zucchini, chopped
3-4 cremini mushrooms, sliced
1 cup purple cabbage, roughly chopped
1-2 cups fresh greens (spinach, kale, etc...)
A sprinkle of sesame seeds, for topping

For the Lemon Ginger Tahini Sauce:

1/4 cup tahini
Juice of 1 lemon
1 tablespoon pure maple syrup
A heaping 1/4 teaspoon ground ginger
1-2 tablespoons warm water, to thin (if needed)

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How to Prepare Forbidden Rice Glow Bowl [Vegan]

Combine 1 cup of black rice with 1 3/4 cups water in a pot and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes, or until all water is absorbed.
In a separate frying pan, heat the vegetable broth (or oil) on medium-high heat and sauté the onion with garlic for about 4 minutes, or until translucent. Add a pinch of salt and pepper.
Mix in the edamame, carrots and zucchini, and mushrooms. Reduce heat to medium and sauté about 7-8 minutes, or until carrots are softened. Add in the purple cabbage last and cook about 1-2 minutes, then remove from heat.
In a small bowl, whisk together all ingredients for the lemon ginger tahini sauce, adding the water only if needed to reach desired consistency.
Add 1 cup of cooked black rice to a bowl with 1-2 cups of your favorite greens and the desired amount of sautéed veggies over top. Drizzle with the tahini sauce. Sprinkle with sesame seeds and serve.