Picnic

Body Temple Rice Bowl is for Lunch.

Body Temple Rice Bowl takes 45 minutes to prepare.

Body Temple Rice Bowl takes 10 minutes to cook.

Body Temple Rice Bowl makes 4 servings.

The ingredients for Body Temple Rice Bowl are:

1/2 cup water
1/2 tbsp cornstarch
1/2 cup water
6 baby bok choy, halved (or 1 large head, chopped)
2 1/2 tbsp tamari
4 1/4 oz (about 1 1/2 cups) bean sprouts, cut in half crosswise
1 large tomato, chopped
3 cups hot, cooked brown basmati rice
2 tsp Italian herb blend
1 1/2 cups hummus (I used standard for the NI, but I like the "Skinny Dips" brand that I find in Loblaws)
2 tbsp chia (Salba) seeds
1/2 medium red onion, diced

Here is how you make Body Temple Rice Bowl:

In a small bowl, whisk together remaining water and cornstarch. Microwave on HI for 30-40 seconds, until thick and clear. Mix in 1 tbsp of the tamari. Set aside.In a lidded wok, heat water. Add bok choy, cover and steam 2 minutes.Uncover the wok, and add remaining tamari, bean sprouts and tomatoes.Saute for 2-3 minutes, or until tomatoes are soft.Divide the rice between 4 bowls, making an indent in the centre of wach pile.Drizzle each bowl with the tamari mixture and sprinkle with herb blend. Put equal amounts of hummus in the indents of rice.Top bowls with the bok choy mixture, sprinkle with chia seeds and diced onion.Number of Servings: 4Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Body Temple Rice Bowl is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 417.7

• Total Fat: 12.9 g
• Cholesterol: 0.0 mg
• Sodium: 1,059.7 mg
• Total Carbs: 64.4 g
• Dietary Fiber: 13.4 g
• Protein: 16.5 g

Body Temple Rice Bowl is Asian cuisine.

The dietary needs meet for Body Temple Rice Bowl is Vegan