recipe

Taste the “grainbow” with these colorful, veggie-packed bowls!

safety
  • Uses a knife
  • Uses the stovetop
  • Uses the microwave
difficulty
  • Advanced
time
  • 1 hour and 10 minutes
yield
  • Serves 4

hey curious cook—

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Prepare Ingredients

6 cups
water
1¾ cups
short-grain brown rice
1 teaspoon
salt
1
(15-ounce) can chickpeas or white beans, opened
½ teaspoon
ground turmeric
1 tablespoon plus ¼ cup
extra-virgin olive oil, measured separately
2 tablespoons
lime juice, squeezed from 1 lime
2 teaspoons
low-sodium soy sauce
1 teaspoon
honey
¼ teaspoon
ground ginger
1½ cups (9 ounces)
cherry tomatoes, halved
2
carrots, peeled into ribbons
1
avocado, halved, pitted, and chopped

Gather Cooking Equipment

Large saucepan
Wooden spoon
Colander
3
bowls (1 large, 1 medium, 1 medium microwave-safe)
Spoon
Oven mitts
Whisk
4
serving bowls
1
 
6 cups
water
1¾ cups
short-grain brown rice
1 teaspoon
salt

In large saucepan, bring water to boil over high heat. Carefully add rice and salt to saucepan. Reduce heat to medium and simmer, stirring occasionally with wooden spoon, until rice is tender, 30 to 35 minutes.

 
2
 
1
(15-ounce) can chickpeas or white beans, opened

While rice cooks, set colander in sink. Pour chickpeas into colander. Rinse chickpeas with cold water and shake colander to drain well. Transfer chickpeas to medium microwave-safe bowl. Rinse colander and leave in sink.

 
3
 
½ teaspoon
ground turmeric
1 tablespoon
extra-virgin olive oil

Add turmeric and 1 tablespoon oil to chickpeas and use spoon to stir until evenly coated. Heat in microwave until warmed through, about 1 minute. Use oven mitts to remove bowl from microwave; set aside.

 
4
 
¼ cup
extra-virgin olive oil
2 tablespoons
lime juice, squeezed from 1 lime
2 teaspoons
low-sodium soy sauce
1 teaspoon
honey
¼ teaspoon
ground ginger

In medium bowl, whisk together lime juice, soy sauce, honey, and ginger. While whisking constantly, slowly pour in remaining ¼ cup oil until combined.

 
5
 

When rice is ready, carefully pour into now‑empty colander in sink (ask an adult for help; saucepan will be heavy and hot!). Carefully shake colander to drain well. Transfer drained rice to large bowl.

 
6
 

Pour half of lime dressing over rice. Use wooden spoon to stir until rice is evenly coated.

 
7
 
1½ cups (9 ounces)
cherry tomatoes, halved
2
carrots, peeled into ribbons
1
avocado, halved, pitted, and chopped
1 pound
recipe Quick Pickled Cabbage

Divide rice evenly among 4 serving bowls. Top each bowl with piles of tomatoes, carrot ribbons, chickpeas, avocado, and pickled cabbage, placing piles around bowl in rainbow order. Use spoon to drizzle each bowl with remaining dressing. Serve.