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:
covered percent of daily need
