Asian-Style Veggie Bowl
Recently, I have been trying to eat very clean and fill my plate with more colorful veggies than anything. Weekdays can be a bit overwhelming and leave little time to cook big, elaborate meals, but luckily there’s a few ways to spice up some simple dishes.
My of my favorite weeknight dinners is this super healthy, asian-inspired veggie bowl. It takes just a little prep (which you can even do beforehand if needed). A little trick: make a bit extra so that you can have enough for leftovers for lunch the next day!
Serving size: 2 people
1 zucchini, spiralized (or you can buy pre-cut zucchini noodles)
10 baby carrots, peeled
1 box mushrooms of your choice
2 handfuls red cabbage, shredded
1 ½ cups jasmine rice
1 can coconut milk
Sesame seeds (black)
Salt & pepper to season
1 tablespoon Rice vinegar
First thing is first: get your carrots roasting. Preheat your oven to 350F. Slice carrots at a diagonal into dime-sized pieces. In a medium-sized bowl, toss carrots with 11/2 teaspoons sesame oil, 1 teaspoon ground ginger, ½ teaspoon salt, ½ pepper. Cover a baking sheet with parchment paper and pour the sliced carrots onto the baking sheet. Be sure that the carrots do not overlap. Place the carrots into the oven and cook until golden brown (about 25-30 minutes).
Next thing to do is to get your rice going. Cook according to package instructions except for one thing: instead of using all water, do equal parts of coconut milk and water (or you can just do coconut milk). When rice is done, rinse under cold water and drain again. Set aside.
Now it’s time to prep the rest of your veggies, which will take no time at all. In a small sauteé pan, place 1 teaspoon of sesame oil with the zucchini spirals. Sprinkle with a little salt. Cook down zucchini until they are see-through in color and have the consistency of a noodle. When the zucchini noodles are done, set aside.
Clean pan thoroughly and set back on top of the stove top. Place 1 teaspoon of sesame oil with the mushrooms of your choice. Now add and ½ teaspoon chilli-garlic sauce, ½ teaspoon soy sauce, and ½ teaspoon ground ginger. Cook until mushrooms are golden brown and soft in consistency. Set aside.
In a medium-sized bowl, toss together shredded red cabbage with 1 tablespoon rice vinegar, 3/4 tablespoon sesame oil, 1 teaspoon sesame seeds, and a sprinkle of salt. Combine together until cabbage is coated. Set aside.
Now, for my favorite part: assembly. In an individual serving bowl place a good amount of rice at the bottom--this will serve as the base for your veggie bowl. Top with all of your veggies in a nice, ordered arrangement (I know you want to take that pic!!): carrots, zucchini, mushrooms, red cabbage. If you like a little more of a kick, place a little dollop of chilli-garlic sauce on top.
Time to enjoy!!