Veggie rice bowl recipe

13 ratings Rate
  • Serves 4
  • 5 mins to prepare and 10 mins to cook
  • 346 calories / serving
  • Healthy
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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.

  1. Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 minutes. Add the tofu and cook for 1-2 minutes, until crisp. 
  2. Tip in the rice and stir-fry for 4 minutes, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 minutes.
  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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  • Ingredients

  • 1 tbsp vegetable oil
  • 1 x 120g pack Tenderstem broccoli tips, halved lengthways
  • 1 red pepper, seeded and cut into chunks
  • 1 x 160g pack marinated tofu pieces
  • 2 x 250g pouches microwave rice
  • 200g (7oz) frozen peas
  • 1 tbsp sesame seeds
  • 3 spring onions, chopped
  • 1 red chilli, seeded and finely chopped
  • 1 garlic clove, crushed
  • 2.5cm (1in) piece fresh ginger, grated
  • 3 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp rice wine vinegar
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  • Energy 1455kj 346kcal 17%
  • Fat 8.9g 13%
  • Saturates 1.5g 8%
  • Sugars 10.2g 11%
  • Salt 1.7g 28%

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

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