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Veggie Rice Bowl

Veggie Rice Bowl Recipe

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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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.