Tuesday, March 30, 2010

Guac Rockin' Beets Brown Rice Bowl

This recipe doesn't have an official name yet, and the Chemical Brothers homage, while fun to say, doesn't quite capture all of the key ingredients. Neither does Kev's more exclamatory "Sweet Guac-y Beets." Feel free to weigh in once you've taken a look or a taste. Might be my first actual recipe not based on someone else's idea. That's something...

As with most rice bowls, this is an assembly-style recipe. Each layer requires time to prep/cook, so I've tried to list the steps in such a way that you're not waiting around too much. You could drain, cube and marinate the tofu ahead to save some time.

2C uncooked brown rice
2 blocks extra firm tofu
2 cans beets
1 large sweet potato
1-2 avocados
teriyaki sauce
wasabi paste
soy sauce
chili-garlic paste
toasted sesame seeds

Drain two blocks of tofu, wrap in towels and press under a heavy pot for 30 minutes or more.

Prepare 2 cups of uncooked brown rice using your preferred method.

Preheat oven to 400 degrees.

Slice beets into four wedges each. Dice sweet potato into tiny, 1/4" pieces (more like bits than chunks). Toss in olive oil just to lightly coat. Spread in a single layer on a baking sheet and roast for 20-30 minutes.

When the tofu is drained, slice blocks into slabs and then cube the slabs into cute little 1/2" pieces. Spread in a single layer in a casserole or baking dish, add enough teriyaki (Soy Vey is good.) to coat generously. Bake for about 30 minutes at 400 degrees.

Slice avocado in half lengthwise and remove pit. Score flesh while still inside skin and then scoop out the good stuff into a bowl. In a small bowl, combine a squirt of wasabi paste, chili-garlic paste and the soy sauce and then fold into the avocado until it forms a pleasingly chunky mixture.

Layer in bowl: rice, wasabi guac, tofu, veggies, toasted sesame seeds.

Enjoy! (drink lots of water - this meal is not exactly light on sodium)

Please let me know if the directions or ingredients need adjustments.

1 comment:

gwen1234 said...

Wow, this is your very own recipe? The first step on a road to writing your own special cookbook and meeting famous guest cooks, but not demanding that people use 400 pans and buy hard-to-find expensive ingredients. You will be the next Heidi S. but more down to earth!

If someone were to hypothetically request a beet substitute, what would you recommend? Or, just leave them out?