December Grain Bowl with Carrot Ginger Dressing

“The Mind is Like Tofu.

It Tastes Like Whatever You Marinate It In.”

– Sylvia Boorstein

Enjoy this seasonal and colorful December grain bowl. Carrots and beets are in season this month so not only are they included in the bowl, I have used my favorite carrot ginger dressing to top this off. I’ve never loved tofu until this recipe and all I did was add siracha. I swear, it tasted like lasagna a bit.

December Grain Bowl img_1678

Prep time: 10 min

Cook time: 1 hour 20 min

Total time: 1 ½ hours

Serves: 2 servings



10 small heirloom carrots

8 ounces extra-firm tofu, cut into cubes

extra-virgin olive oil

½ teaspoon sriracha

2 cups mixed greens

2 cups forbidden rice

¼ cup chopped carrot greens

1/3 cup roasted beets

½ small avocado, diced

2 small radishes

sea salt

pinch freshly ground black pepper


img_1679Carrot Ginger Dressing 

1 cup chopped raw carrots

1 garlic clove

¼ cup extra-virgin olive oil

2 tablespoons tahini

3 tablespoons fresh squeezed lemon juice

1 teaspoon minced ginger

2 tablespoons fresh orange

sea salt

freshly ground black pepper


Preheat oven to 400 degrees Fahrenheit.

Rinse and scrub the beets well and wrap them loosely in aluminum foil, making sure to leave a little opening for the steam to escape. Place them in the preheated oven for 45 minutes – 1 hour until softened. Then leave to cool.

When cool enough to handle, peel the skin off the beets and cut them into small squares. Set aside until ready to use.

Use a vegetable peeler to peel 3 carrots into ribbons. Save any leftover carrot pieces for roasting.

Line two baking sheets with parchment paper. Cut the remaining 7 carrots vertically in quarters and arrange on the first baking sheet along with any leftover carrot pieces. Place the tofu cubes on the second baking sheet. Toss the carrots and tofu cubes with a drizzle of olive oil, and season with salt and pepper. Bake for 15 – 17 minutes, or until golden brown around the edges. The carrots should still have some bite to them.

Meanwhile, in a blender, puree dressing ingredients together, adding the salt and pepper to taste to your liking.

Remove the tofu from the oven, toss it lightly with sriracha, and return it to the oven for 2 more minutes.

Toss the salad greens with the cooked forbidden rice, carrot greens, almonds, a third of the dressing and a few pinches of salt.

Assemble the bowls with the forbidden rice salad, roasted carrots, carrot ribbons, tofu, avocado and pepper. Serve with the remaining dressing on the side.

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