Asian Veggie Bowl

It’s a new year and I’m bringing something new your way!
I often get asked what dinners look like in our house or how I make dinner for everyone when we all eat, or don’t eat, different things. While all of our eating has relaxed over the past year and half since getting pregnant and giving birth to Baby G I still make a lot of meals that are customizable. Meaning one basic meal and small tweaks so I’m not making multiple meals. With baby led weaning and Baby G never eating baby food and just eating what we eat it’s been even more important to me to try to eat meals together.

So this year I’m going to try to bring something new to you once a month, starting today! Starting with Meatless Monday I have a simple Asian Veggie Bowl. This is the base for what will come the rest of the week (that isn’t meatless). Delicious for a Meatless Monday or vegan/vegetarian meal you can add tofu or swap sweet peas for edamame. If you want more I’ll have 2 options for additions to this Asian Veggie Bowl coming this week that I make for the family so we’re all happy. All it takes less than 20 minutes of cook time which just happens to be while the rice is cooking so really doesn’t take any additional time.

You will see options in this recipe and those are using what we have on hand or if we have both than there is an option, oranges or mangos in this case we went with peas instead of edamame. If someone doesn’t like peppers they could leave them off but this part is pretty basic and just the toppings coming later change.

This is a great way to get kids to help in the kitchen and eat more vegetables and fruits as there is a lot of color in this bowl/plate and flavor! Even Baby G loves it, in this case he eats peas, rice, avocado, and peppers.

Yes it’s simple but trust me anything but boring! If you think it’s boring and want more, stay tuned! Or check out my Tropical Veggie Sushi Bowls, Deconstructed Sushi Salad, Plant Powered Asian Shroom Buddha Bowls, or Asparagus Avocado Mango Rice Bowls.

Thank you for joining Deborah and me, I hope you join us and look forward to what’s cooking in your kitchen.

Print Recipe

Asian Veggie Bowls

Asian Veggie Bowls are simple, anything but boring, delicious grain bowls that are packed with whole food flavor and easily customizable for the whole family. Easy to make, can be prepped ahead for a quick weeknight dinner (Meatless Monday) or lunch. Plant-based, gluten free, vegan.

Course

Dinner, Lunch

Prep Time

15 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 1 c brown, or white rice
• 8 c baby spinach
• 2 small Persian Cucumbers, or half a large hot house cucumber thinly sliced
• 2 small avocados, pitted and sliced
• 1 mango sliced/cubed, or 2 small oranges peeled and segments separated
• 2 c sweet peas, or shelled edamame
• 1 red pepper, or 4 small red sweet peppers sliced
• 4-6 green onion, green parts only chopped
• 2 TBSP sesame seeds, black sesame seeds (Optional)

Asian Dressing

• 1/3 c rice wine vinegar
• 2 TBSP sugar
• 2-3 tsp soy sauce, liquid aminos
• 2 tsp toasted sesame oil

Course Dinner, Lunch Prep Time 15 minutes Cook Time 20 minutes Servings servings Ingredients 1 c brown, or white rice 8 c baby spinach 2 small Persian Cucumbers, or half a large hot house cucumber thinly sliced 2 small avocados, pitted and sliced 1 mango sliced/cubed, or 2 small oranges peeled and segments separated 2 c sweet peas, or shelled edamame 1 red pepper, or 4 small red sweet peppers sliced 4-6 green onion, green parts only chopped 2 TBSP sesame seeds, black sesame seeds (Optional) Asian Dressing 1/3 c rice wine vinegar 2 TBSP sugar 2-3 tsp soy sauce, liquid aminos 2 tsp toasted sesame oil

Instructions

1. In a glass jar with a tight fitting lid shake dressing ingredients together and place in the refrigerator.
2. Cookie rice according to package instructions. If you want to meal prep this the rice can be cooked ahead and veggies/fruit prepared ahead of time.
3. Assemble bowls/plates with spinach, rice, cucumbers, mango or oranges, cucumbers, peas/edamame, and peppers. Top with green onion.
4. Serve with dressing. Enjoy!

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