Veggie rice bowl

Veggie rice bowl recipe

28 ratings

You can be tucking into this virtuous bowlful of veggies, rice and gorgeous Asian flavours, in just 15 minutes. This super easy recipe gives a delicious vegetarian dinner which is ideal for when time is short. See method

  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 346 calories / serving
  • Healthy

Ingredients

  • 1 tbsp vegetable oil
  • 120g pack Tenderstem broccoli tips, halved lengthways
  • 1 red pepper, seeded and cut into chunks
  • 160g pack marinated tofu pieces
  • 2 x 250g pouches microwave rice
  • 200g frozen peas
  • 1 tbsp sesame seeds
  • 3 spring onions, chopped
  • 1 red chilli, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2.5cm piece fresh ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar

Each serving contains

  • Energy

    1455kj
    346kcal
    17%
  • Fat

    9g 13%
  • Saturates

    2g 8%
  • Sugars

    10g 11%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 51.7g Protein 9.5g Fibre 7.5g

Method

  1. Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.
  2. Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.
  3. Meanwhile, make the sauce. Mix the chilli, garlic, ginger, soy, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.

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