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Rainbow Nourish Bowl Recipe (with Video)

Asian, Sesame, Intermediate

Discover our Rainbow Nourish Bowl Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 20min | Cook 30min


Main Ingredients
- 1 c brown rice
- 1 large carrot
- 1 Cucumber
- 0.5 lbs Mushrooms, thinly sliced
- 2 clove Garlic, crushed
- 1 Lemon, juiced
- 0.5 Broccoli, head, cut into florets
- 6 oz firm tofu
- 2 tsp Curry powder
- 0.25 c Tahini
- 1 Lemon, juiced
- 1 tsp beetroot powder
- water, as needed
- 3 tbsp Olive oil
- 0.5 tsp Salt, or to taste
- 0.5 tsp Pepper, or to taste
- 1 Avocado, halved
- 1 handful fresh spinach leaves
- 0.5 c pickled red cabbage
- 0.5 c pickled red onion
- 1 nori sheet
- 0.5 tbsp Black sesame seeds
- 0.5 tbsp White sesame seeds
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Prepare the brown rice
1. Begin by preparing the brown rice according to the package instructions.
Prepare the tofu
1. Remove excess moisture from the tofu with a tofu press or paper towel.
2. Cut the tofu into triangles and marinate in olive oil and curry powder.
3. Sauté on each side for 1-2 minutes.
Prepare the mushrooms
1. For the mushrooms, heat olive oil in a pan over medium-high heat.
2. Add garlic and roast for about 30 seconds, then add the sliced mushrooms and lemon juice.
3. Sauté at a high heat until fully done and nicely seared.
Prepare the broccoli
1. Steam the broccoli florets until soft.
Prepare the beetroot dressing
1. For the beetroot dressing, blend tahini, lemon juice, and beetroot powder or raw beet with salt in a small blender.
2. Add water as needed (the amount always depends on the thickness of your tahini).
3. Season with salt and pepper, to taste.
Prepare the cucumber and carrot
1. Peel the cucumber and the carrot.
2. With a peeler, cut both the cucumber and the carrot into ribbons and roll them up tightly.
Assemble the bowl
1. Assemble the cooked rice, mushrooms, tofu, spinach, carrot, cucumber, avocado, and broccoli in a bowl.
2. Garnish with pickles, shredded nori, and sesame seeds.
3. Drizzle with the beetroot-tahini dressing.
4. Enjoy!

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