Brown rice, sweet potato, kale and baked chickpeas topped with Tahini Sauce.
I first created this sauce to use with the kale chips I made in my new dehydrator (still learning and experimenting, but that thing is FUN!). They turned out great, btw, but I didn’t end up using all the sauce and shortly realized how delicious it was on steamed greens, and as a salad dressing. It packs a lot of flavor so a little really does go a long way.
These delicious morsels are a cross between fudge and a brownie, hence the name Fudgy Brownies. They are so rich and sinful tasting, it’s amazing they are low-fat, contain very little flour, no refined sugar, and BLACK BEANS. That’s right, black beans. A whole can. I know it’s weird, just work with me. And be sure not to tell anybody until AFTER they tell you how awesome the brownies taste. 🙂
This rice dish was something I was able to throw together one night, using items I had on hand. Love it when that happens.
The tofu I used was a packaged, Thai marinated flavor. Feel free to use any flavor you like, or bake your own. I was on a mission to make this dish as quick as possible so I used the pre-baked kind. Nice and easy.
Also, in the spirit of ease and convenience, I used the frozen brown rice you can find at almost any grocery store these days, including Costco. I separately microwaved 2 bags, and spread the warmed rice out on a large plate in a thin layer to cool. This is important as the rice can get gooey and clumpy when added to the pan with the other ingredients if not cooled, and the grains somewhat separated.
Make sure to have, as they say in cooking school, your ‘mise en place’ ready (i.e. everything prepared and measured, ready to throw in the pan) as this dish is completed rather quickly. I served steamed Chinese broccoli alongside this dish. 🙂