Asparagus & Brown Rice Bowl with Lemon-Tahini Sauce
A vibrant spring bowl with sautéed asparagus, mushrooms, and peas over brown rice, topped with a creamy lemon-tahini sauce.
Servings: 4 servings
Calories: 250kcal
Ingredients
- 1 cup short-grain brown rice
- 2 ¼ cups water
- 1 bunch asparagus trimmed and chopped into 2-inch pieces
- 1 cup mushrooms sliced (shiitake, cremini, or button)
- 1 cup green peas fresh or frozen
- 1 tablespoon coconut aminos or tamari optional for sautéing
- 1 tablespoon olive oil or veggie broth optional, for cooking
- Salt and pepper to taste
Instructions
Cook the brown rice:
- In a pot, combine brown rice and water. Bring to a boil, reduce heat, cover, and simmer for about 25 minutes or until tender. Let sit covered for 5 minutes before fluffing.
Prepare the veggies:
- While the rice cooks, heat a skillet over medium. Add a splash of olive oil or veggie broth and sauté mushrooms until soft (about 5–7 minutes). Add asparagus and peas, cook for another 3–4 minutes until just tender. Season with coconut aminos, salt, and pepper.
Make the lemon-tahini sauce:
- In a small bowl, whisk together tahini, lemon juice, garlic (if using), water, maple syrup, and salt until smooth and pourable. Add more water if needed to thin.
Assemble the bowls:
- Divide rice into bowls, top with sautéed veggies, and drizzle generously with lemon-tahini sauce. Garnish with hemp seeds, parsley, or lemon zest if desired.
Nutrition
Calories: 250kcal | Carbohydrates: 44g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 263mg | Potassium: 316mg | Fiber: 4g | Sugar: 3g | Vitamin A: 308IU | Vitamin C: 15mg | Calcium: 32mg | Iron: 2mg