You may or may not have noticed, that I’ve been whipping up a lot more savoury delights recently and I’ve been really enjoying it. I think I’m probably known for my love of creating lots of sweet treats and desserts.. which I do still do a lot of, but It’s been a nice change and challenge dipping my toe into the world of savoury. My favourite things to make are without a doubt, pasta dishes and Buddha bowl style meals. This is because I honestly find them such a joy to make, they look great, taste delicious and you can get really creative and customise the flavours and ingredients to suit your tastebuds. Plus, they’re both dishes that you can pack full with vegetables and colour to create something that’s both super tasty and nourishing at the same time.
Another thing that I’ve rather taken quite a liking to recently is rice. Actually, I’ve become quite obsessed with carbs in general at the moment.. but not in a bingey can’t stop eating cake and bread kinda’ way like in the past. Or that I’m eating heaps of rice and sweet potatoes to accompany the daily chicken and broccoli meals like back in my body builder diet days. I’m currently just enjoying whatever I feel like eating and packing my plates full of vegetables, fruits and lots of rice, pulses and potatoes. One of my favourite kinds of rice is black rice; I love the flavour and texture is has, as well as the beautiful colour against the vibrant veggies. It does take slightly longer than regular brown rice to cook, but I think it’s worth the wait!
For these bowls, to accompany the rice, I’ve added in some delicious garlicky sautéed red cabbage, crunchy tender stem broccoli and sesame seared swordfish steak. I’ve recently really reduced my consumption of animal products and don’t really eat any meat anymore. I’ve still been having fish and seafood a couple of times per week, some greek yoghurt, eggs and a little cheese. I’ve really been enjoying eating this way and I’ve always preferred seafood to meat, so don’t feel like I’m missing anything. I feel like this is really important because I always want to ensure that I enjoy the way that I’m eating and creating a healthy lifestyle for myself, rather than embarking on the next diet. I’m consistently getting lots of vitamins, fibre and still consuming adequate protein.. despite my previous concerns of more plant based diets! I’ve added in half a sword fish steak to each of the bowls, but if you wanted to keep this completely plant based, then you can swap this for tofu or just leave it out.
Black Rice Paradise Bowls
Ingredients
Bowls
- 125 black rice
- 200 g diced red cabbage
- 1 clove garlic
- Coconut Oil/ oil spray
- 150 g tenderstem broccoli
- 1 large sword fish steak
- Black sesame seeds
- Spring onion to garnish
Dressing
- 2 tbsp light tahini
- 1 garlic clove- crushed
- Pinch grated fresh ginger
- 2 tsp miso paste
- Water
- Tbsp fresh lemon juice
- Tbsp honey/agave/maple syrup
Instructions
- Cook the rice according to the instructions on the packet. I used 250ml water, brought this to the boil then simmered for around 45 minutes.
- When your rice is almost cooked, you can start prepping everything else. Add a little oil to a frying pan and crush in the garlic clove, then add in your red cabbage and sauté until soft.
- Meanwhile, heat a tsp of coconut oil in a separate frying pan and bring to a medium heat. Pour a good amount of sesame seeds into a bowl and coat the swordfish steak in the seeds.
- Once the pan is nice and hot, place the sword fish into the pan and cook evenly on each side, making sure that it's cooked all the way through.
- Meanwhile, combine all of the dressing ingredients and mix well. Gradually add in a little water whilst mixing, until you're left with a smooth and creamy dressing.
- When your fish is almost cooked, pop the broccoli into a steamer and cook these until vibrant green and tender.
- Assemble your bowls with the rice, broccoli and cabbage then slice the sword fish and add this to each bowl.
- Garnish with some spring onion and a drizzle of the dressing.
