Xve's Organic Recipe

Rinse and toast rice

Rinse 1.5 cups brown rice under cold water until the water runs mostly clear. Drain well. In a medium saucepan over medium heat, warm 1 tablespoon extra-virgin olive oil. Add the drained rice and toast, stirring, for 2–3 minutes until fragrant and slightly glossy.

Add 3 cups water and 1/2 teaspoon sea salt to the toasted rice. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35–40 minutes until liquid is absorbed and rice is tender. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Prepare chickpeas

If using canned chickpeas, rinse and drain well. Pat them dry with a kitchen towel. Place 1 cup cooked chickpeas in a small bowl and set aside to fold into the bowl later.

Marinate and cook tofu

Press 8 oz extra-firm tofu for 10–15 minutes to remove excess moisture, then cut into 3/4–1-inch cubes. In a shallow dish combine 1 tablespoon tamari (or soy sauce) and 1 teaspoon fresh lemon juice. Toss tofu cubes gently to coat and let sit 5–10 minutes. Heat a nonstick skillet over medium-high heat and add 1 teaspoon olive oil (from kitchen supply). Add tofu in a single layer and sear, turning occasionally, until golden on all sides, 6–8 minutes. Remove from heat and keep warm.

Prepare vegetables while rice cooks: wash and dry 3 cups baby spinach, shred or measure 3/4 cup carrots, dice 1/2 cup red bell pepper and 1/2 cup seeded cucumber, and thinly slice 2 tablespoons scallions. Combine vegetables in a large mixing bowl and toss gently to combine.

Make the tahini-lemon dressing

In a small bowl whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon apple cider vinegar, 1 teaspoon tahini, 1 teaspoon maple syrup, 1/2 teaspoon Dijon mustard, 1 minced garlic clove, 1/2 teaspoon lemon zest, 1/2 teaspoon sea salt and 1/4 teaspoon black pepper. Add 1 tablespoon warm water and whisk until smooth and pourable. Taste and adjust salt, acid or sweetness as desired.

Assemble the bowl: divide the fluffed brown rice into 2 generous servings (about 3/4 cup cooked rice per serving as a base). Add equal portions of the spinach-carrot-pepper-cucumber mixture atop the rice. Spoon 1/2 cup cooked chickpeas and half the seared tofu cubes over each bowl.

Drizzle dressing evenly over each bowl (about half the dressing per bowl). Garnish with 1 teaspoon toasted sesame seeds and 1 tablespoon chopped cilantro per bowl. Serve with a lemon wedge on the side for additional brightness.

Optional: For a warm variation, briefly toss the cooked chickpeas in the skillet used for tofu with a pinch of salt and 1/2 teaspoon tamari until slightly crisped, about 2–3 minutes, then top the bowls.