This comforting black rice bowl combines maple-roasted butternut squash, hearty chickpeas, steamed broccoli, and a creamy tahini dressing to deliver both satisfying flavor and solid nutrition.
Why we love this recipe
This black rice bowl is a perfect balance of comfort and nutrition. The deep, nutty flavor of the black (forbidden) rice pairs beautifully with sweet, caramelized squash, savory chickpeas, and a bright, lemony tahini dressing. The textures — chewy rice, tender roasted squash, and crisp-steamed broccoli — make every bite interesting and satisfying.
Highlights:
- Flavor profile: earthy, slightly sweet, nutty, with savory notes
- Nutritional benefits: good protein, complex carbohydrates, fiber, and micronutrients
- Diet-friendly: naturally vegetarian and gluten-free; easy to make vegan
- Meal prep: components store well separately for quick assembly later
- Flexible: you can swap vegetables or legumes to suit what you have on hand
What you’ll need
Below is an overview of the ingredients and prepared components used in this bowl. You can prepare each component from scratch or use store-bought versions where convenient. A rice bowl is inherently adaptable — swap in your favorite roasted vegetables, greens, or proteins as desired.
The rice
- Black rice (also called forbidden rice) has a deep purple color when cooked and offers a pleasantly nutty taste and chewy texture. It’s nutrient-dense and works wonderfully as the grain base for this bowl. Most commonly available black rice is medium-grain, which is ideal here.
The rest
- Chickpeas: You can use canned chickpeas for convenience, or sauté them briefly with spices for extra flavor and crispness.
- Maple-roasted butternut squash: Roasting brings out the squash’s sweetness and adds caramelized edges that contrast nicely with the rice. Use butter for richness or olive oil to keep it vegan.
- Tahini dressing: A creamy dressing made with tahini, lemon, garlic, and a touch of water or olive oil ties the bowl together. Its bright acidity balances the roasted squash.
- Broccoli: Simple steamed broccoli lightens the bowl and adds color and crunch. Other roasted or sautéed greens or vegetables also work well.
How to make it
Here’s a straightforward sequence to prepare this bowl. You can cook components in parallel to save time. The full ingredient list and step-by-step instructions follow.
- Cook the black rice until it’s tender but still chewy, then let it steam briefly off the heat.
- Roast the butternut squash with maple and your choice of fat until caramelized and tender.
- Sauté or crisp canned chickpeas, steam the broccoli until just tender, and whisk together the tahini dressing.
- Assemble bowls: layer rice, squash, chickpeas, and broccoli, then drizzle with tahini dressing and serve.
Expert tips and FAQs
You can prepare each element in advance and store them separately in airtight containers in the refrigerator for up to a week. For best texture, reheat the rice and roasted squash gently, steam or reheat the broccoli briefly, and serve the dressing cold or at room temperature. Assemble the bowls just before serving so components retain their individual textures.
More favorite grain bowls
- Vegan Buddha bowl with forbidden rice
- Sweet potato Buddha bowl
- Halloumi bowls with lentils and broccolini
- Quinoa power bowl with winter squash
Black Rice Bowl
30
35
1 5
4
Ingredients
- 1 cup (180 grams) black (forbidden) rice
- 1 ¾ cups (415 ml) water
- ¼ teaspoon fine sea salt
- 1 batch maple-roasted butternut squash (see notes or prepare to taste)
- 1 batch sautéed chickpeas or 2 cans drained chickpeas
- 1 batch tahini dressing (creamy lemon-garlic tahini)
- 1½ pounds (680 grams) broccoli florets
Instructions
- Combine the black rice, water, and salt in a medium pot. Bring to a boil, then reduce heat, cover, and simmer until the rice is tender but still pleasantly chewy, about 35 minutes (check your package for specific timing).
- Remove the pot from the heat and let the rice sit, covered, for 10 minutes so it can steam and absorb any remaining moisture.
- While the rice cooks, roast the butternut squash tossed with maple and a little fat until golden and tender. Prepare sautéed chickpeas if you prefer them crisped, or simply rinse and warm canned chickpeas.
- In a medium pot with a tight-fitting lid, bring about an inch of well-salted water to a boil. Add the broccoli florets, cover tightly, and steam until nearly tender. Drain thoroughly; the broccoli will finish softening from residual heat.
- To assemble, divide the rice among bowls and top with roasted squash, chickpeas, and steamed broccoli. Drizzle generously with tahini dressing and serve immediately.
Notes
- Black rice is nutrient-dense, with a nutty flavor and a chewy texture. Medium-grain black rice is commonly available and works well in this dish.
- Maple-roasted butternut squash adds sweetness and depth; use butter for richer flavor or olive oil to keep it vegan.
- Using canned chickpeas is perfectly fine for convenience, but quickly sautéing them in a skillet with oil and spices gives them extra texture and flavor.
- Steamed broccoli adds a fresh contrast to the roasted elements. You can substitute other roasted vegetables or leafy salads if you prefer.
- Make components ahead and store them separately in airtight containers for up to a week. Assemble just before serving for best texture.
Nutrition
Carbohydrates: 79 g,
Protein: 18 g,
Fat: 18.5 g,
Fiber: 17 g,
Sugar: 18 g
Nutrition information is an estimate and should be used as a guideline only.
Additional Info
Course: Salads + Bowls
Cuisine: American
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