Classic Rice Bowl with Vegetables Recipe
A vibrant, healthy, and vegan rice bowl with perfectly cooked vegetables and flavorful seasoning, ready in under 30 minutes.
Ingredients
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 1 cup broccoli florets
- 1 cup bell peppers sliced
- 1/2 cup carrots thinly sliced
- 1/2 cup snap peas
- 1 tbsp olive oil or sesame oil
- 2 tsp soy sauce or tamari
- Salt and pepper to taste
- Optional: sesame seeds or green onions for garnish
Instructions
- Cook rice in water or vegetable broth according to package instructions.
- Heat oil in a skillet over medium heat.
- Sauté broccoli, bell peppers, carrots, and snap peas until tender-crisp, about 5–7 minutes.
- Add soy sauce, season with salt and pepper, and toss vegetables well.
- Divide cooked rice into bowls, top with sautéed vegetables, and garnish with sesame seeds or green onions.
- Serve immediately for optimal flavor and texture.
Notes
Nutritional Values (per serving)
- Calories: 280
- Total Fat: 7g
- Saturated Fat: 1g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 7g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 60%
- Vitamin C: 50%
- Calcium: 8%
- Iron: 12%
- Vitamin K: 35%
Tips to Enhance Flavor
- Drizzle with a teaspoon of toasted sesame oil before serving.
- Add a splash of rice vinegar for tanginess.
- Include roasted tofu for extra protein.
- Mix in edamame for texture and nutrition.
- Garnish with fresh herbs for color and aroma.