Zen Bowl Recipe

Cook the Brown Rice

Rinse the brown rice under cold water. In a saucepan, combine 1 cup of brown rice, 2 cups of water, and 1/4 tsp of salt. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 40–45 minutes or until the water is absorbed and the rice is tender. Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

Prepare and Roast the Vegetables

Preheat oven to 400°F (200°C). On a baking sheet, toss cubed sweet potato, broccoli florets, and sliced carrot with 1.5 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread in a single layer and roast for 25–30 minutes, flipping halfway through, until tender and slightly caramelized.

Prepare and Cook the Tofu

After pressing the tofu to remove excess moisture, cut it into 1-inch cubes. In a bowl, toss the tofu with 2 tablespoons of soy sauce, 1 tablespoon of sesame oil, and 1 tablespoon of cornstarch until evenly coated. Heat a non-stick skillet over medium-high heat. Add the tofu cubes and cook for 3–4 minutes per side until crispy and golden brown. Remove from heat and set aside.

Make the Tahini Dressing

In a small bowl, whisk together 2 tablespoons of tahini, 1 tablespoon of lemon juice, 1 teaspoon of maple syrup, 1 teaspoon of soy sauce, 1.5 tablespoons of water, and 1/2 teaspoon of minced garlic until smooth. Add more water if needed to reach desired consistency.

Assemble the Zen Bowl

Divide the cooked brown rice among 2 bowls. Top each bowl with equal portions of roasted vegetables and crispy tofu. Drizzle with tahini dressing. Garnish with sliced avocado, toasted sesame seeds, green onions, and microgreens if using. Serve immediately.