4 Tasty Rice Bowl Recipes!

Here are four simple and tasty recipes where salad shoots make an excellent accompaniment. Be sure to check out all the variations including Basic, Vegan, Salmon and Chicken!

Basic Rice and Shoots Bowl

Makes 4 servings

• 4 to 5 cups chopped vegetables (combine to taste: green or red onion, cucumber, carrots, peppers, celery, broccoli)
• 1 clove garlic, finely minced
• 2 tbsp fresh, chopped and/or 1 tsp dried oregano
• 2 tbsp fresh, chopped and/or 1 tsp dried thyme
• 4 to 6 cups cooked brown rice or quinoa
• Salad Dressing: 6 tbsp extra virgin olive oil, 3 tbsp red wine vinegar (other options: balsamic vinegar, white wine vinegar, apple cider vinegar), 1 tsp Dijon mustard, sea salt and ground black pepper to taste
• 70 gr Sunrise Gardens Salad Shoots or Spicy Mix

Combine all ingredients except rice in a large bowl, then add the rice. Add other protein options to taste (e.g. canned tuna, canned salmon, cold chicken, firm tofu, almonds, cashews, pumpkin seeds) and toss. Prepare the salad dressing in a small jar and shake to mix well. Add the Salad Shoots and the salad dressing just before serving.

Vegan Quinoa and Shoots Bowl

Makes 4 servings

• 4 cups chopped vegetables (green onion, carrots, peppers, celery, zucchini, broccoli florets, cauliflower florets)
• 1 cup chopped firm tofu, option to marinade and fry before chopping
• ½ cup roasted almonds, chopped
• ½ cup roasted pumpkin seeds, chopped
• 1 clove garlic, finely minced
• 2 tbsp fresh, chopped and/or 1 tsp dried oregano
• 2 tbsp fresh, chopped and/or 1 tsp dried thyme
• 4 to 6 cups cooked quinoa
• Salad dressing: 6 tbsp extra virgin olive oil, 3 tbsp red wine vinegar, 1 tsp Dijon mustard, sea salt and ground black pepper to taste
• 70 gr Sunrise Gardens Salad Shoots

Combine vegetables, tofu, nuts and seeds, garlic and spices in a large bowl. Mix through the sprouted beans and quinoa. Combine the dressing ingredients in a small jar and shake to mix, add to the bowl and mix thoroughly. Add the Salad Shoots just before serving.

Salmon, Brown Rice and Shoots Bowl

Makes 4 servings

• 4 cups chopped vegetables (combine to taste: thinly sliced red onion, cucumber, carrots, peppers, celery, broccoli florets, fennel)
• 1 clove garlic, finely minced
• 2 tbsp fresh, chopped and/or 1 tsp dried oregano
• 2 tbsp fresh, chopped and/or 1 tsp dried dill
• 1 can wild sockeye or pacific salmon
• 4 to 6 cups cooked brown rice
• Salad dressing: 6 tbsp extra virgin olive oil, 3 tbsp white wine vinegar, 1 tsp Dijon mustard, sea salt and ground black pepper to taste
• 70 gr Sunrise Gardens Spicy Mix

Combine vegetables, salmon, garlic and spices in a large bowl. Mix in the brown rice. Combine the dressing ingredients in a small jar and shake to mix, add to the bowl and mix thoroughly. Add the Spicy Mix just before serving.

Chicken, Grapes and Shoots Rice Bowl

Makes 4 servings

• 4 cups chopped vegetables (combine to taste: green onion, cucumber, carrots, peppers, celery)
• 1 cup red or green grapes, sliced in half
• 1 cup roasted almonds, chopped
• 1 clove garlic, finely minced
• 2 tbsp fresh chopped flat-leaved parsley
• 2 tbsp fresh, chopped and/or 1 tsp dried oregano
• 2 tbsp fresh, chopped and/or 1 tsp dried thyme
• 1 to 2 cooked chicken breasts, chopped
• 4 to 6 cups cooked brown rice
• Salad dressing: 6 Tbsp extra virgin olive oil, 3 Tbsp balsamic vinegar, 1 Tsp Dijon mustard, sea salt and ground black pepper to taste
• 70 gr Sunrise Gardens Salad Shoots

Combine vegetables, grapes, almonds, garlic, spices and chicken in a large bowl. Mix through the sprouted beans and brown rice. Combine the dressing ingredients in a small jar and shake to mix, add to the bowl and mix thoroughly. Add the Salad Shoots just before serving.