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Veggie rice bowl recipe

193 ratings

You can be tucking into this loaded stir-fry 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
Vegan
Vegetarian
Gluten-free
Dairy-free

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 tamari
2 tbsp sweet chilli sauce
1 tbsp rice wine vinegar

Budget swap: Use normal broccoli instead of tenderstem

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

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.
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.
Meanwhile, make the sauce. Mix the chilli, garlic, ginger, tamari, 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.

See more Vegetarian recipes