Shrimp Rice Bowl Recipe
A colorful, protein-rich shrimp rice bowl featuring fluffy grains and crisp vegetables, perfect for a wholesome vegan-inspired meal.
Ingredients
- 1 cup uncooked rice
- 2 cups water or vegetable broth
- 1 cup plant-based shrimp substitute
- 1 cup broccoli florets
- 1/2 cup bell peppers sliced
- 1/2 cup snap peas
- 1/2 cup carrots thinly sliced
- 1 tbsp olive or sesame oil
- 2 tsp soy sauce or tamari
- 1 tsp garlic minced
- 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 plant-based shrimp substitute with garlic until lightly browned and heated through.
- Add broccoli, bell peppers, snap peas, and carrots; cook until tender-crisp, about 5–7 minutes.
- Stir in soy sauce, season with salt and pepper.
- Serve rice in bowls, top with sautéed shrimp substitute and vegetables, garnish as desired.
Notes
Nutritional Values (per serving)
- Calories: 330
- Total Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 54g
- Fiber: 6g
- Protein: 14g
Vitamins & Minerals (per serving, approx.)
- Vitamin A: 60%
- Vitamin C: 55%
- Calcium: 8%
- Iron: 15%
- Vitamin K: 35%
Tips to Enhance Flavor
- Drizzle with sesame oil before serving for extra aroma.
- Sprinkle crushed peanuts for texture.
- Include edamame for more protein.
- Toss vegetables in fresh ginger for zing.
- Garnish with cilantro or parsley for freshness.