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5 from 1 vote

Moroccan Brown Rice Bowl

Course: dinner, lunch
Servings: 1
Author: Wanda Baker


  • 1 cup brown rice cooked
  • 1/4 cup carrot shredded
  • 1/4 cup green leaf mix mint, cilantro and spinach, rough chopped
  • 1/2 cup roasted cauliflower and chick peas
  • 1 tbsp raisins
  • 1 tbsp toasted almonds
  • 1/4 cup orange ginger sesame salad dressing


  • In a bowl or on a plate place your brown rice.
  • Place each item (carrots, green leaf mix, cauliflower and chick peas, raisins, and almonds) on top of the brown rice.
  • Drizzle salad dressing on top or serve on the side.


To make the ginger sesame salad dressing: in a blender or using an immersion blender combine: 2 cloves garlic, 2 tbsp fresh, peeled ginger, 1/4 cup white vinegar, 1/2 cup olive oil, 1 tbsp sesame oil, 1 tsp honey, 1 tsp soy sauce, 1/2 cup orange juice, 1/4 tsp orange zest, pinch of salt and pepper. Puree until smooth. Add in 1/2 tsp of sesame seeds and stir. Makes about 1 cup. Cover leftover dressing and keep in refrigerator.