Sarah Tuck's Brown Rice Bowl

. March, 2016
Photography by Sarah Tuck.
Sarah Tuck's Brown Rice Bowl

This dish reminds me of my eldest son as he and I have been making it for many years, with millions of variations. Feel free to change up the toppings with any of the following: blanched broccoli, roasted cauliflower, roast baby beets and carrots, olives, sun-dried tomatoes, a sprinkling of feta – the options are endless.

Serves: 2


1 orange kumara
cup olive oil
1 teaspoon honey
1 cup lightly toasted walnuts
1 cup picked basil or coriander leaves (a few leaves reserved for garnish)
½ cup mint leaves (a few leaves reserved for garnish)
½ cup parsley leaves
1 clove garlic
½ cup grated parmesan
2–4 eggs, boiled for 5 minutes, cooled and peeled
3 cups pre-cooked brown rice
2 cups baby spinach or watercress leaves
1 avocado, halved and sliced
½ cup caramelised onions (homemade or store-bought is fine)
2 tablespoons roasted chickpeas (optional) to serve
2 tablespoons dukkah to serve
sea salt to season


If the kumara is a bit gnarly, peel it, otherwise just give it a good scrub. Slice into 2cm thick rounds and drizzle with one tablespoon of the oil and honey, season with sea salt and roast for 20–25 minutes until soft. Leave to cool slightly. 

Put walnuts, herbs, remaining oil, garlic and parmesan in a food processor and blend until smooth. Bring a pot of water to the boil and drop peeled eggs in for 1 minute. Drain. 

Microwave rice (or drop into a large pot of boiling water) until well-heated through. Drain rice if necessary and stir through half of the walnut pesto and half of the spinach leaves then spoon on to serving plates.

Top with heated eggs, avocado, kumara, caramelised onion, roasted chickpeas (if using) and remaining spinach. Top with a few blobs of remaining pesto and a sprinkling of dukkah and reserved herbs.

Pantry note: I use brown rice all the time so have 1-cup quantities in sealable bags in my freezer, ready to defrost.