Ingredients:

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• 1/3 cup water
• 4 baby bok choy cut in half lengthwise
• 1 tbsp olive oil
• 1 tbsp tamari
• 2 cups cooked brown basmati rice
• ½ cup tahini sauce (refer below)
• 2 tbsp torn toasted nori
• 2 cups Adzuki bean stew (refer below)
• 10 slices cucumber
• 2 cups pea green sprouts
• 2 tbsp toasted sunflower seeds

Put water in a wok or skillet over high heat.  Add bok choy halves and cover.  Steam until bok choy is almost tender.  When water evaporates, add olive oil and tamari (or Bragg’s).  Saute for 1 minute until bok choy is tender and then set aside.  Divide cooked rice between 2 bowls and drizzle both with half of the tahini sauce.  Sprinkle with torn nori.  Top with bok choy, Adzuki bean stew, cucumber, pea green sprouts and sunflower seeds.  Drizzle with remaining tahini sauce and serve.