Later, ravenous after Hip Hop Class, I went to the grocery store and got the ingredients for the meals. Except, I mixed up two recipes in my head. So I decided to make a bit of a switch.
I really wanted to use the cilantro and coconut milk I had bought to make some kind of dressing or sauce. I decided to riff on a recipe I love for Greener Goddess Dressing from Fit Fork Feed since I have a bounty of avocados from our tree.
This bowl is so delicious, filling and made me feel I was being pretty healthy despite the excess use of avocado. It would also be great with a fried egg on top instead of the rest of the avocado..but how could I let that green beauty sit aside?
This recipe feeds 1 generously
Vegetable & Black Rice Bowl with Coconut Green Goddess Dressing
Ingredients
For Serving:
- Black Rice, prepared (I used some that you just heat in the microwave)
- Generous shake of TJs Everything but the bagel Seasoning
For the Vegetables:
- 1 bunch baby bok choy, washed, roughly chopped and stems and leaves separated
- 1/2 orange bell pepper, sliced
- 5oz sliced shitake mushrooms
- 1 clove garlic, smashed
- 1 t butter
- salt
- 2 T water or coconut milk
For the Coconut Green Goddess Dressing:
- 1/2 large avocado, more to taste
- 1/2 bunch cilantro, stems and leaves
- salt to taste
- 1 t ginger (fresh recommended)
- juice of 1 lime
- 1/4 - 1/2 C coconut milk
- 1 clove garlic, smashed
Directions
1. Heat butter in a medium skillet or wok. Add garlic and cook 30 seconds
2. Add bok choy stems, mushrooms, bell pepper and cook until just soft
3. Add salt, coconut milk and bok choy leaves and cook until wilted
4. Meanwhile, in a mini chopper or blender puree cilantro with 2 T coconut milk.
5. Add all other ingredients except additional coconut milk and blend. Slowly add in milk to achieve the texture you prefer. Adding more milk or more avocado will smooth it.
6. To serve: Put rice in a bowl and mix in a little of the dressing. Top with vegetables, extra avocado, sauce and Everything seasoning.
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