chili-orange veggie bowl

Chili-orange veggie bowl takes about 45 minutes from beginning to end. This recipe makes 2 servings with 506 calories, 11g of protein, and 21g of fat each. For $3.21 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe is liked by 1825 foodies and cooks. Head to the store and pick up rice, carrots, sweet potato, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and vegan diet. Several people really liked this side dish. It is brought to you by Love & Lemons. With a spoonacular score of 99%, this dish is outstanding. Veggie Sushi Bowl, Veggie Rice Bowl, and Southwestern Veggie Bowl are very similar to this recipe.

Servings: 2

 

Ingredients:

trees from 1 bunch of broccolini

2 small carrots, peeled into ribbons

1 teaspoon sambal chili paste or sriracha

olive oil, salt & pepper, as needed

a good orange tablespoon (about 2 tablespoons)

1/4 cup pomegranate seeds

1/2 cup forbidden rice (uncooked)

1 teaspoon rice vinegar

1 teaspoon sesame oil

sprinkle of sesame seeds

1 teaspoon soy sauce or tamari

handful of sprouts

1 small sweet potato, cubed

3 slabs of tofu

Equipment:

rice cooker

frying pan

whisk

paper towels

bowl

Cooking instruction summary:

Cook the rice according to the instructions on your rice cooker. (You can use the white rice setting for the black forbidden rice).Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath. Place the sweet potatoes and broccolini in separate steamer trays. Add the scallions on top and a few pinches of salt & pepper. Start the sweet potatoes first (they'll take longer). Cover and let them steam, checking around the 20 minute mark. Once they're almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.Meanwhile, whisk together the dressing, set aside.(optional) Toss carrot ribbons with a splash of rice vinegar and a few pinches of salt. Let marinate until ready to use.(optional) Pan sear your tofu slabs. Press the water out with paper towels, drizzle with a bit of soy sauce. Heat oil in a skillet, add the tofu, and cook for a few minutes per side. Remove and chop into cubes.Assemble bowls with rice & toppings. Drizzle with the dressing and serve extra on the side.

 

Step by step:


1. Cook the rice according to the instructions on your rice cooker. (You can use the white rice setting for the black forbidden rice).Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath.

2. Place the sweet potatoes and broccolini in separate steamer trays.

3. Add the scallions on top and a few pinches of salt & pepper. Start the sweet potatoes first (they'll take longer). Cover and let them steam, checking around the 20 minute mark. Once they're almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.Meanwhile, whisk together the dressing, set aside.(optional) Toss carrot ribbons with a splash of rice vinegar and a few pinches of salt.

4. Let marinate until ready to use.(optional) Pan sear your tofu slabs. Press the water out with paper towels, drizzle with a bit of soy sauce.

5. Heat oil in a skillet, add the tofu, and cook for a few minutes per side.

6. Remove and chop into cubes.Assemble bowls with rice & toppings.

7. Drizzle with the dressing and serve extra on the side.


Nutrition Information:

Quickview
501k Calories
10g Protein
20g Total Fat
69g Carbs
63% Health Score
Limit These
Calories
501k
25%

Fat
20g
32%

  Saturated Fat
2g
18%

Carbohydrates
69g
23%

  Sugar
11g
13%

Cholesterol
0.0mg
0%

Sodium
268mg
12%

Get Enough Of These
Protein
10g
22%

Vitamin A
19139IU
383%

Vitamin C
94mg
114%

Manganese
1mg
51%

Copper
0.62mg
31%

Fiber
7g
30%

Vitamin K
24µg
24%

Calcium
203mg
20%

Vitamin B6
0.38mg
19%

Vitamin E
2mg
18%

Magnesium
71mg
18%

Iron
3mg
18%

Phosphorus
177mg
18%

Potassium
573mg
16%

Selenium
10µg
15%

Vitamin B1
0.22mg
15%

Vitamin B5
1mg
13%

Folate
47µg
12%

Vitamin B3
2mg
11%

Zinc
1mg
11%

Vitamin B2
0.16mg
9%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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