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'Baba' Bowl (Ukrainian rice bowl)

Filled with fibre and antioxidants, this filling, satisfying and totally Ukrainian-inspired dish comes together with a few simple ingredients and also happens to be vegan and gluten-free!  It makes 3-4 servings, (3 large bowls, 4 smaller bowls).

Course Main Course
Keyword Baba
Prep Time 1 hour
Cook Time 55 minutes
Total Time 1 hour 55 minutes
Servings 4 bowls
Author Fraîche Nutrition

Ingredients

  • 1 cup uncooked brown rice (I used Calrose)

Dressing Ingredients:

  • 2/3 cup raw cashews
  • 2/3 cup water
  • 1//4 cup nutritional yeast
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, crushed
  • 1/2 teaspoon salt

Baba Bowl Ingredients:

  • 2x 210 g-packages smoked tofu (I used Soyganic)
  • 1/4 cup corn starch (optional)
  • 3 tablespoons avocado oil, divided
  • 6 cups loosely packed chopped fresh beet leaves
  • 1/3 cup loosely packed dill, roughly chopped
  • 1 cup grated peeled raw beets
  • salt and pepper to taste

Instructions

  1. Cook the rice according to the instructions (see note below).  Make the dressing and prep the other ingredients while the rice is cooking.

MAKE THE DRESSING

  1. Pour boiling water over the raw cashews and let them sit for 20 minutes.  Once the cashews have soaked, drain them and place them in a blender.  Add the water, nutritional yeast, apple cider vinegar, garlic and salt and blend until smooth.  Set aside.

PREP THE BOWL

  1. Cut the tofu into 1/2" cubes.  Heat 2 tablespoons of avocado oil in a large pan over medium heat.  For crispy tofu, toss the tofu cubes in the cornstarch (you can skip the cornstarch if desired).  Lightly sauté the tofu on all sides until just golden brown.  Transfer the tofu to a plate.

  2. Heat the remaining tablespoon of oil over medium heat and add the beet greens and season with salt and pepper.  Toss and sauté until they are just wilted, 2-3 minutes.  Transfer to a plate or bowl.

ASSEMBLE THE BOWL

  1. Divide the rice among the bowls (this makes 3 large bowls or 4 smaller bowls).  Top each bowl with a portion of tofu, grated beets, sautéed greens and dill.  Drizzle with the dressing and serve immediately.

Recipe Notes

*We used Calrose rice (the method will vary depending on the type of rice used, follow package instructions - these are the instructions for the Calrose rice): 

  1. Bring 2 cups water to a boil
  2. Slowly add 1 cup rice
  3. Stir several times with a fork
  4. Cover saucepan, lower heat, and simmer for 55 minutes.
  5. Uncover, toss with a fork.