Rice and Veggie Bowl
I think that I could eat this meal a million times over and never get bored. During times where I'm super busy at school, I always order groceries in advance so that I don't have to worry about taking time to go to the grocery store every week. With that being said, I have my staples: things that I always order to have in the fridge or in the pantry.
Depending on the season, I will stock the fridge for the week with a variety of different vegetables (bok choy, broccoli, snap peas, and mushrooms are my favorite). I'll also make sure that I have a few grain choices in the pantry (quinoa, faro, or rice). With these things, I'm set, because a little goes a long way.
For this specific rice bowl, I stir fried together broccoli and snap peas in sesame oil and chili sauce. Super simple and hearty. A little tip: if you get bored of regular rice, you can make coconut rice by cooking the rice in a pot with an equal amount of water and coconut milk.
The Ingredients [serves 1]
1 1/2 cups white rice | Handful snap peas | 1/2 head of broccoli, cut into small pieces | 1 tablespoon sesame oil | 3 teaspoons black sesame seeds | 1 teaspoon chili sauce
First, cook rice according to package instructions (tip: make sure that you put the rice into the pot while you bring the water to bowl; once it is boiling, turn heat down to simmer and cover with a top until the rice is cooked).
While the rice is cooking, you can prep your veggies. In a medium-sized pan, sautéed together the snap peas and broccoli with sesame oil and chili sauce. After 5 minutes, add in the sesame seeds. Sauté veggies until they are golden brown, or to your liking in consistency.