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Farmer's Market Forbidden Rice Buddha Bowls with Apricot-Tahini Dressing - a nutritious paleo and vegan dinner recipe
Farmer’s Market Forbidden Rice Bowls with Tahini Apricot Sauce
Prep Time
20 mins
Cook Time
40 mins
Total Time
1 hr
Course: Main Course
Author: Julia
  • 1 cup uncooked forbidden rice black
  • 4 radishes sliced
  • 1 large carrot peeled and grated
  • 4 small fingerling potatoes boiled, or new
  • 1 cup strawberries chopped
  • 1 cup heirloom cherry tomatoes halved
  • 2 cups sunflower greens or pea shoots or microgreens
  • ½ large avocado sliced
  • ¼ cup raw sunflower seeds
  • Sea salt and pepper to taste
Tahini Apricot Sauce:
  • ¼ cup tahini
  • 1.5 to 2 Tbsp apricot preserves to taste
  • pinch sea salt to taste
  • ¼ cup lukewarm water
  1. Prepare the Tahini Apricot Sauce by whisking together all ingredients in a small bowl. Set aside until ready to use. If your tahini is very thick, add a small amount of additional water until it reaches your desired consistency. 

  2. Cook the rice according to package instructions (add 1 cup of dry rice and 1-3/4 cups water to a saucepan. Bring to a full boil, cover, reduce the heat to a simmer and cook for 35 minutes, or until water has been absorbed).
  3. While the rice is cooking, slice all of the vegetables and cook the potatoes (you can steam, roast, or microwave them).
  4. Divide rice between 2 or 3 bowls, followed by the remaining ingredients. Drizzle desired amount of tahini apricot sauce, followed by sea salt and pepper to taste. Enjoy!