Garlic-Tahini Infused Brown Rice Bowl (recipe by @naturallysassy) – A Balance Bowl

Happy #SassySaturday & also Happy #Halloween! No pumpkin recipe though 😉 little rebel me! 😉 but another great recipe recreation 😀 this Saturday I chose Saskia’s GARLIC-TAHINI INFUSED BROWN RICE BOWL with puy lentils, sweet potato, aubergine and mushrooms 😀 it sounds amazing! It tastes amazing! It smells amazing! 😀 nothing more to say bout that but I want to have it again one day 😉 during cooking I realized – it’s (almost; but actually is) another kind of Balance Bowl 😀 sooo it’s the perfect dish to get nourished with all you need 🙂 simply yumm!!! I enjoyed it to it’s fullest 😉

2 serves 


You need :

  • 1 cup cooked brown rice
  • 1 cup cooked beluga or puy lentils
  • 1 sweet potato, pealed and cubed
  • 1 aubergine/eggplant, sliced into cubes
  • 100-200g button mushrooms, pealed and sliced
  • 1 handful pine-nuts

Garlic-Tahini Dressing

  • 1 tbs light tahini
  • 1 tbs olive oil
  • 1 tbs tamari
  • Juice 1 lemon
  • 1 clove of garlic, crushed

Prepare the rice and lentils by following the cooking instructions (it takes about 30 minutes until cooked; using about double amount or more water). Preheat the oven to 190°C. Start by preparing the veges; then, add them to a roasting tray, drizzle with olive oil and a pinch of salt and roast for about 30 minutes until cooked and soft (but not burnt!; the mushrooms may take little less time so take them out before the burn ;)).  Just before it’s all done with roasting, add the pine nuts to the tray to toast for around 4 minutes. Meanwhile, make the dressing by adding all ingredients to a bowl and mix really well! To compile: Mix together rice, lentils, vegetables, nuts and top with a generous amount of the dressing. E-voila!  A delicious, balanced meal. A Balance Bowl 😉



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