25-Minute Veggie Rice Bowl with Peanut Sauce

This veggie rice bowl is my go-to when dinner needs to land on the table fast and I still want something that feels like a real meal.

Roasted broccoli, bell peppers, and carrots get tossed with fluffy rice and a creamy peanut sauce that takes maybe three minutes to stir together.

What Makes This Veggie Bowl Work

I make some version of this bowl at least once a week. It’s quick, takes any vegetables I need to use up, and the peanut sauce is so good you’ll want to spoon it on everything.

The vegetables stay a little crisp, the rice soaks up that savory, slightly sweet sauce, and the whole thing comes together in under half an hour. That’s a weeknight win.

Ingredients

• 1 cup jasmine rice: or any long-grain white rice
• 2 cups broccoli florets: cut into bite-size pieces
• 1 red bell pepper: thinly sliced
• 1 large carrot: peeled and sliced into thin coins
• 1 tablespoon neutral oil: like avocado or canola
• Salt and black pepper: to taste
• 3 tablespoons creamy peanut butter: use the kind that’s just peanuts and salt
• 1 tablespoon soy sauce: or tamari for gluten-free
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 clove garlic: minced
• 1 to 2 tablespoons warm water: to thin the sauce

Variations / Substitutions

• Swap the peanut butter: use almond butter for a milder sauce or tahini for a nut-free version.
• Add heat: stir a teaspoon of sriracha or chili garlic paste into the peanut sauce.
• Change the vegetables: snap peas, zucchini, mushrooms, or bok choy all work here. Adjust the cook time so each vegetable stays crisp-tender.
• Go gluten-free: use tamari instead of soy sauce, and double-check that your peanut butter doesn’t have any added wheat.
• Extra protein: top with a fried egg, cubed and pan-seared tofu, or edamame.

Classic Sweet Chili Sauce is a homemade sauce that goes great with this rice bowl.

How to Make 25-Minute Veggie Rice Bowl with Peanut Sauce

Step 1: Start the Rice

Rinse the 1 cup jasmine rice under cold water until the water runs clear, then cook it according to the package directions. This usually takes about 15 minutes, so it will be done right around the time you finish the vegetables.

The rice is ready when it’s fluffy and tender, with no hard bits left. If you have leftover cooked rice on hand, just reheat it in the microwave and skip this step.

Step 2: Sauté the Vegetables

Heat the 1 tablespoon neutral oil in a large skillet over medium-high heat. Once it shimmers, add the 2 cups broccoli florets and cook for about 3 minutes, letting the edges char just a little.

Add the sliced red bell pepper and carrot, season with a pinch of salt and black pepper, and cook another 4 to 5 minutes. The vegetables should be crisp-tender, with the broccoli lightly browned but still bright green in the center.

Step 3: Whisk the Peanut Sauce

In a small bowl, combine the 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, and 1 teaspoon maple syrup. Grate in the clove of garlic, then whisk everything together.

Add 1 tablespoon warm water and whisk again. If you want a thinner, pourable sauce, add the second tablespoon and whisk until smooth. It will look lumpy at first, then turn into a glossy, creamy sauce. Taste it and add a pinch more salt if needed.

Step 4: Pile It All Together

Split the cooked rice among shallow bowls, top with the sautéed vegetables, and drizzle the peanut sauce generously over everything. A scatter of sesame seeds or fresh cilantro on top adds a nice pop of color.

The combination of fluffy rice, crisp vegetables, and that savory-sweet sauce is what makes this bowl so good. Serve right away while the vegetables are still warm.

A Few Notes Before You Start

• Cut all the vegetables into similar-sized pieces so they cook at the same rate. That way nothing gets overdone while something else stays raw.
• Don’t skip rinsing the rice if you want separate, fluffy grains. It washes away extra starch that can make the rice gluey.
• The peanut sauce thickens as it sits. Stir in a splash of warm water and re-whisk if you made it earlier in the day.
• This bowl is ideal for cleaning out the vegetable drawer. Anything that sautés in 5 minutes or less will slide right in.
• Leftovers hold up well. The vegetables stay crisp, and the sauce keeps everything from tasting dry.

If you’re swapping in other vegetables, here are approximate sauté times for them:

Storing Leftovers

• Refrigerate: Store in an airtight container for up to 4 days. Keep the sauce separate if you can, so the vegetables don’t get soggy.
• Reheating: Warm the rice and vegetables in a skillet over medium heat with a small splash of water to loosen the sauce. Or just eat it cold.
• Serve Cold: This bowl is excellent straight from the fridge. The peanut sauce firms up when chilled but still coats everything, and the crisp vegetables stay satisfying.

What to Serve With This Veggie Bowl

This bowl is filling enough to stand on its own, but a simple cucumber salad on the side balances the richness with a cool, crunchy contrast. A small bowl of miso soup rounds things out if you want something hot. For even more substance, a fried egg on top adds a runny yolk that mixes into the sauce.

Frequently Asked Questions

Can I use brown rice instead?

Yes, but it takes longer to cook, about 40 minutes. Start it before you do anything else and adjust the meal timing accordingly.

My vegetables turned out soggy. What went wrong?

You probably crowded the pan. Sauté in a single layer so the vegetables sear instead of steam. Cook in batches if your skillet isn’t large enough.

Can I make the peanut sauce ahead of time?

Absolutely. Whisk it together and store it in the fridge for up to a week. Bring it to room temperature and stir in a little warm water if it’s too thick.

Veggie Rice Bowl Recipe

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 2 servings

Calories: 550

Ingredients Method Notes

Ingredients

  

• 1 cup jasmine rice
• 2 cups broccoli florets
• 1 red bell pepper
• 1 large carrot
• 1 tablespoon neutral oil
• Salt and black pepper
• 3 tablespoons creamy peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon maple syrup
• 1 clove garlic
• 1 to 2 tablespoons warm water

Method

 

1. Rinse the rice, then cook it according to package directions.
2. Heat the oil in a large skillet over medium-high heat. Add the broccoli and cook 3 minutes. Add the bell pepper and carrot, season with salt and pepper, and cook 4 to 5 minutes until crisp-tender.
3. In a small bowl, whisk the peanut butter, soy sauce, rice vinegar, maple syrup, and garlic. Add 1 to 2 tablespoons warm water to thin the sauce to your liking.
4. Divide the rice among bowls, top with the vegetables, drizzle with peanut sauce, and serve warm.

Notes

The peanut sauce thickens as it cools; stir in a little warm water if you make it ahead. Leftover sauce keeps in the fridge for up to a week and tastes great on nearly anything.