Ginger Matcha Rice Bowl

Updated: Jul 13, 2018


Ginger Matcha Rice Bowl

Macro bowl, nourish bowl, Buddha bowl, poke bowl, we love a good meal in a bowl! Throw in a carb, a protein, a healthy fat and lots of greens and you have yourself a perfectly balanced and satisfying meal. This one is extra special though with anti-inflammatory and antioxidant rich ginger matcha infused rice – yum!


The best thing is, you can play around with other ingredients and swap for your favourites. Not a kale lover? Give baby spinach a go, or even some grated zucchini. Swap your pickled ginger for some gut loving ferments such as kim-chi. Tofu not your thing? What about some beans or fish? The options are endless!


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Ginger Matcha Rice Bowl

(Serves 4)


Ginger Matcha Rice Bowl

Ingredients


For the rice:

  • 1 cup of white basmati rice

  • 1 tbs olive oil

  • 1 ½ tsp of Ginger & Co’s Ginger Matcha Powder

  • Pinch of salt

For the bowl

  • 1 bunch of Kale (Massaged with olive oil, lemon, garlic & S+P)

  • Pickled ginger

  • 1 Avocado, sliced

  • 3 Spring onions, finely sliced

  • 1 Cucumber, finely sliced

  • 300g Cooked Tofu

  • Sprouts/Micro herbs

  • Sesame seeds

For the marinade

  • 3 Tbsp Sweet chilli sauce

  • 3 tsp Mirin

  • 3 tsp Tamari

  • 3 tsp Toasted sesame oil

  • 3 tsp Lime juice


Method


For the rice:

In a medium saucepan, place rice, 350ml of cold water, 1 tsp of Ginger & Co’s Ginger Matcha Powder and a pinch of salt and bring to the boil, stirring occasionally. Once boiling, turn the heat down to a simmer and place lid on for 7 minutes. Remove from heat and add ½ tsp of Ginger & Co’s Ginger Matcha Powder and olive oil and stir to combine. Cover and let sit for 5 minutes.


For the marinade:

Add all ingredients to a small bowl and stir to combine. Place tofu in bowl to marinate for a few minutes. Save leftover marinate to drizzle over the top of the bowls.


Assemble the bowl:

Heat up tofu in a saucepan. Place the ginger matcha rice into bowls, add kale, cucumber, avocado, pickled ginger and tofu. Drizzle the marinade over. Top with sprouts, micro herbs and sesame seeds.


Enjoy!


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This post was written & created by Alexandra Kate from The Botanical Table. For more recipe inspiration you can find her over on Instagram @thebotanicaltable.


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