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Pumpkin-Pistachio Kale Fried Rice Bowl with Maple Tofu Cubes.


I love a one-bowl wonder meal. And this fall-inspired recipe has all my favorites twirled together in one big, steamy, cozy rice bowl. Pumpkin-infused short-grained brown rice, sweet onions, bright green pistachios, crispy maple-accented tofu cubes, warming spices, fresh citrus and of course .. some kale in there too! If you are using leftover cooked brown rice you can easily whip this up in under twenty minutes. Healthy fast food for fall!







Pumpkin Rice. I love pumpkin rice. Rice that has been tossed with pumpkin puree and turns a golden orange color. Another fave pumpkin rice recipe to try:

Pumpkin Apple Harvest Rice


But for today, dive into this comfort food bowl. This vegan meal is delicious served as a hearty lunch or delicious healthy dinner. Gluten free too!



Pumpkin-Pistachio Kale Fried Rice Bowl with Maple Tofu Cubes
vegan, serves 2

1 3/4 cups cooked brown rice, short grain preferred (leftovers work perfectly)
3 Tbsp raw pistachios
1 small sweet onion, chopped
1 1/2 cups organic kale, chopped (thick stems removed)
1 medium juicy orange (squeeze one half, slice off a strip of rind - and peel and dice the second half)
4 Tbsp pumpkin puree
1/8 tsp salt (or to taste)
1/8 tsp fine black pepper
pinch of cayenne or turmeric (optional)
1 clove garlic, finely chopped (optional)
2-3 tsp extra virgin olive oil
1 tsp maple syrup
1 cup tofu cubes, firm

Directions:

1. Start off by heating 1-2 tsp of oil in a skillet over high heat. Add the chopped onion and saute for 1-2 minutes. Add the pistachio nuts and saute for another minutes until they toast a bit in the hot oil.

2. Add in another 1/2-1 tsp of oil and add your rice, pumpkin, salt, pepper, orange rind, optional garlic and any additional spices you'd like to add. Toss and saute so that the pumpkin distributes through the rice as it sizzles and softens.

3. Add in the fresh orange juice from the orange to hydrate the pan and ingredients. Saute until the liquid absorbs. The scoop all the rice to one side of the pan in a thick mound. In the empty space in the pan add a 1/2 tsp of oil (if the pan is bone dry) and the tofu cubes. Drizzle the maple syrup over the tofu cubes and add a pinch of salt and pepper to the cubes too. Saute, still on high heat until the edges blacken. Add the diced orange and toss all the tofu cubes with the rice in one final minute of saute.

4. Remove the orange rind, and serve your hot rice and tofu dish. Garnish with additional fresh orange slices if you'd like.

Serves 2-3 or one very hungry person!



Nutritional info per serving (when 2 served)


Simple + delicious. My kind of meal!

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