Be – You – Tiful Bowl Recipe

Rinse the brown rice under cold water until water runs clear. Combine rinsed rice, 2 cups water and 1/2 tsp kosher salt in a medium saucepan. Bring to a boil over high heat.

Once boiling, reduce heat to low, cover and simmer gently for 35–40 minutes until water is absorbed and rice is tender. Remove from heat and let sit, covered, 10 minutes; then fluff with a fork.

While rice cooks, make quick pickles: in a small bowl combine 3 tbsp rice vinegar, 3 tbsp water, 1 tsp sugar and 1/2 tsp salt. Stir until sugar and salt dissolve.

Place shredded carrot, sliced cucumber and sliced red onion in a jar or bowl and pour the vinegar mixture over. Press vegetables down so liquid covers them. Let sit at room temperature for at least 15 minutes (or refrigerate up to 2 hours) to develop flavor. Drain before serving.

Preheat oven to 425°F (220°C). Toss carrot sticks with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp maple syrup (or honey) and 1/2 tsp salt until evenly coated.

Arrange carrots in a single layer on a rimmed baking sheet lined with parchment. Roast for 18–25 minutes, turning once, until edges are caramelized and carrots are tender.

For additional smoky flavor (optional): in the last 5 minutes of roasting, add a few drops of liquid smoke to the glaze or briefly smoke under a covered grill or stovetop smoker. Remove and keep warm.

Set a steamer basket over 1 cup simmering water in a medium pot. Add broccoli florets, cover and steam for 4–6 minutes until bright green and tender-crisp.

Remove broccoli, toss with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp black pepper. Keep warm.

In a small bowl mix 1/2 cup prepared BBQ sauce with 1 tsp apple cider vinegar and 1/4 tsp hot sauce (if using). Taste and adjust acidity or heat as desired.

Warm gently in microwave for 20–30 seconds or on stove over low heat if you prefer warm sauce for drizzling.

Divide the fluffed brown rice between two bowls (about 1/2 cup cooked rice per serving if you want more, adjust as desired).

Arrange steamed broccoli (about 1.5 cups per bowl), roasted smoked carrots (about 1.5 carrots' worth per bowl) and a generous spoonful of pickled vegetables on top of the rice in each bowl.

Drizzle BBQ sauce over the carrots and rice (about 2 tbsp per bowl) and sprinkle toasted sesame seeds and chopped cilantro/parsley over everything. Serve with a lemon wedge to squeeze over at the table.

Enjoy warm. Leftovers: store components separately in airtight containers in the fridge for up to 3 days (pickles up to 5 days). Reheat roasted carrots and broccoli in a 350°F oven for 8–10 minutes or microwave briefly.