Ingredients:

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• 1/3 cup water
• 4 baby bok choy, cut in half lengthwise
• 7 tbsp olive oil
• 4 tbsp tamari (or Bragg’s)
• 4 cups cooked brown basmati rice
• 2 tsp mixed herbs (refer below)
• 1 cup hummus (refer below)
• 2 cups sunflower sprouts
• 2 tbsp hulled hemp seeds
• 4 slices chopped red onion
• 2 lemon wedges

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 1 tbsp olive oil, and 1 tbsp tamari (or Bragg’s). Saute for 1 minute until bok choy is tender and then set aside.  Dive cooked rice between 2 large bowls.  Drizzle both with 6 tbsp olive oil and 3 tbsp tamari.  Sprinkle with mixed herbs.  Place hummus in middle of each rice bowl and arrange bok choy around the edge.  Top with sunflower sprouts, hemp seeds, and red onion.  Garnish with lemon wedges and serve.