City Bowl Recipe

Rinse and combine

Put 0.5 cups black rice and 0.5 cups brown rice in a fine mesh sieve and rinse under cold running water until the water runs clear. Transfer to a medium saucepan and add 2.5 cups water, 1 tbs olive oil and 0.5 tsp salt.

Cook

Bring to a boil over high heat. Once boiling, reduce heat to low, cover tightly and simmer gently for 35–40 minutes, or until the rice is tender and liquid is absorbed (black rice can take longer than white rice).

Rest

Remove from heat and let sit, covered, 10 minutes. Fluff with a fork before using.

Preheat oven to 425°F (220°C). Trim the stem ends of 12 brussels sprouts and slice each in half lengthwise. Toss in a bowl with 1 tbs olive oil, 1 tsp salt, 0.5 tsp black pepper and 0.5 tsp smoked paprika until evenly coated.

Spread cut-side down on a rimmed baking sheet in a single layer. Roast for 20–25 minutes, tossing once halfway through, until deeply browned and tender. Remove from oven and keep warm.

Thinly slice 1 red onion into rings or half-rings and place in a heatproof jar or bowl.

In a small saucepan combine 0.5 cups apple cider vinegar, 0.5 cups water, 1 tbs sugar and 1 tsp salt. Heat just until the sugar and salt dissolve and the mixture comes to a simmer.

Pour the hot brine over the sliced onion, pressing to submerge. Let sit at room temperature for at least 15 minutes to soften and turn pink. (Can be made ahead and refrigerated up to 1 week.)

Place 1 cup diced ripe mango, 1 seeded Fresno pepper, 1 tbs lime juice, 1 tbs maple syrup, 1 tbs olive oil and 0.25 tsp salt in a blender or food processor. Blend until smooth. If the mixture is too thick, add up to 2 tbs water and blend again to reach a pourable glaze consistency.

Transfer to a small saucepan and simmer over medium-low heat 2–4 minutes to meld flavors and slightly thicken. Taste and adjust salt or sweetness. Remove from heat and let cool slightly before using.

Halve and pit 1 avocado, slice or dice as preferred. Toss gently with 1 tsp lemon juice to prevent browning and season lightly with a pinch of salt if desired.

Measure out 1 tbs toasted sesame seeds, 2 tbs fresh cilantro leaves and 0.5 cup microgreens. Cut 2 lime wedges for serving.

Press 200 g extra-firm tofu for 15–30 minutes to remove excess water. Cut into 1/2–3/4" cubes or slabs.

In a shallow bowl whisk 1 tbs soy sauce, 1 tbs olive oil, 1 tbs maple syrup, 0.5 tsp smoked paprika and 0.25 tsp salt. Add tofu and toss to coat. Let marinate 10–15 minutes while other components cook.

Toss the marinated tofu with 1 tbs cornstarch to coat. Heat a nonstick skillet over medium-high heat with a small splash of oil. Add tofu in a single layer and cook 5–7 minutes per side, flipping to crisp all sides, until golden and sticky. Remove from pan and keep warm.

Divide the fluffed black & brown rice between 2 bowls (about 1–1.25 cups rice per bowl).

Top each bowl with an even portion of roasted brussels (about half), a generous spoonful of quick-pickled pink onion, slices of avocado, and 2–3 tablespoons of the mango-Fresno glaze drizzled over the top.

Add optional tofu or another protein if using. Scatter microgreens, cilantro leaves and 1 tbs toasted sesame seeds over the bowls. Serve with lime wedges on the side for squeezing over just before eating.

Taste and adjust finish: extra salt, pepper or more glaze if desired. Serve warm or at room temperature.