Sunday Night Detox Bowl

The Sunday night detox bowl will set you up for a Monday morning feeling vibrant and ready for the week. 

This simple one-bowl meal is packed with nourishing ingredients and so easy to make. I always keep brown rice in the freezer so I can quickly throw together this recipe or any bowl with whatever protein and veggies I happen to have around. 

If you don’t have both lemons and limes, use all of one or the other. Toasted sesame seeds are sold in a shake-canister in the Asian section of supermarkets. They are optional, but add such a delicious flavor to a lot of dishes, especially things with an Asian vibe. Store them in the refrigerator after you open the canister. 

PHOTO CREDIT BEATRIZ DACOSTA.
RECIPE adapted from Bowls of Plenty, Grand Central Publishing 

Makes 3 to 4 servings

THE STEPS:

1. Make the brown rice.
2. Make the roasted broccoli. 
3. While those are cooking, make the ponzu

WHAT YOU NEED:

• 4 cups cooked brown rice

• 1 large head of broccoli

• 2 tablespoons canola oil 

• ½ teaspoon kosher salt

• 2 ripe avocados, halved, pitted, and peeled 

• ½ lemon

• Toasted sesame seeds (optional)

ROASTED BROCOLLI:

To make the broccoli preheat the oven to 500°F. 

Cut off and discard the tough stems of the broccoli. Cut the broccoli into big tree-like segments. Put the broccoli on a baking sheet. Drizzle with the oil, sprinkle with the salt, and spread out in a single layer. Roast in the oven for 10 to 15 minutes, until both sides are golden brown, turning the trees with tongs midway through cooking time. 

(Alternatively, you can steam the broccoli until it is bright green and tender when pierced with a fork. Squeeze the juice of half a lemon over the broccoli and sprinkle with ½ teaspoon of salt.)

PONZU SAUCE:

Ponzu is a classic Japanese sauce based on soy sauce with a citrus and savory flavor, and is really easy to make. Be sure to check the ingredients on the rice wine vinegar — most of it has a lot of sugar in it.

Ponzu can be used in many different ways. It's often used as a condiment, a dipping sauce or a marinade.

WHAT YOU NEED:

• ¼ cup fresh lime juice 

• ¼ cup fresh lemon juice

• ½ cup low sodium soy sauce or tamari

• ¼ cup rice wine vinegar 

• ¼ teaspoon kosher salt

WHAT TO DO:

Put all the ingredients together in a small jar, close the jar, and give it a gentle shake to combine. That’s it. (If you don’t have a jar, stir everything together in a bowl or glass measuring cup, and next time you use the last of a jar of something, remember to rinse and save it for the next time you go to make ponzu sauce or vinaigrette.)

This sauce lasts for a week or more, so keep it on hand to drizzle over rice, steamed broccoli, asparagus, sugar snap peas, or fish. Recently I discovered rice wine vinegar that doesn’t contain added sugar, which is what I call for here.

to serve:

Spoon about a cupful of rice into a bowl. Add a few trees of broccoli and half of an avocado. Spoon a few tablespoons of ponzu over everything. Sprinkle with the toasted sesame seeds, if you’re using them. Dig in.

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