Pink Goddess Rice Bowl
A vibrant and nourishing plant-based bowl featuring crispy roasted chickpeas and tofu, fresh veggies, and creamy beetroot-infused tahini dressing over colorful pink rice.
Servings: 2 servings
Equipment
- 1 Baking Sheet
- Parchment Paper
- 1 Medium Pot for cooking the rice
- 2 mixing bowls one for salad, one for dressing
- whisk or fork for dressing
- knife and cutting board
- Measuring spoons
- spatula or spoon for stirring
Ingredients
Chickpea & Tofu Salad
- 1 can chickpeas drained and rinsed
- 1 block firm tofu pressed & cubed
- olive oil extra virgin
- salt & pepper to taste
- 1 cucumber diced
- 1 cup corn fresh or thawed frozen
- fresh chives and thyme chopped finely
Rosy Rice
- 1 cup white rice
- 1 tbsp butter unsalted
- salt & pepper to taste
- 1 tsp beetroot powder
Pink Goddess Dressing
- 2 tbsp tahini
- ½ lemon juiced
- 1 clove garlic minced
- 1 tbsp olive oil extra virgin
- ⅛ tsp beetroot powder optional for color
- water to thin
Instructions
- Preheat oven to 425°F. Toss chickpeas with olive oil, salt, and pepper. Spread on a baking sheet. On a separate tray, toss tofu with oil and season. Roast chickpeas for 25 mins and tofu for 25–30 mins at 450°F until golden and crisp.
- Cook rice according to package instructions. Once done, stir in butter, beetroot powder, salt, and a splash of vinegar for color and tang. Fluff and set aside.
- Dice cucumber, red onion, and chop herbs. In a bowl, mix cucumber, corn, red onion, and herbs with roasted chickpeas. In another bowl, whisk tahini, lemon juice, garlic, olive oil, and beetroot powder. Add water until pourable.
- Spoon pink rice into a bowl. Add the chickpea-veggie mixture in the center. Top with crispy tofu, a drizzle of pink goddess dressing, and a final sprinkle of fresh herbs.