Roasted Vegetable and Rice Bowl (Vegan)| Asian Inspired Flavors

Healthy and delicious decided to team up and make a vegetable rice bowl with beautiful Asian flair. The vegetables are roasted in the oven and they come out hot with their fibers softened but not mushy. The texture differences created by the variety of vegetables combined with the simple but delicious flavors are extremely satisfying. All of the vegetables are placed on a bed of rice but you can substitute with quinoa if you desire. Finally, the finished bowl is served with an extremely easy to make spicy soy sauce. It is a delicious, colorful bowl of food that is incredibly nutritious. I always love meals that are healthy, satisfying, and easy. This is one that hits all bases.

Let me know if you give this recipe a try by commenting below or either tagging me on Instagram.

Roasted Vegetable Bowl | Asian Inspired Flavors

Yield: 4 servings

4 cups steamed rice or quinoa

Vegetables

4 avocado, diced

8 stalks broccolini

2 zucchini, sliced in half moons

3 tsp (2 tsp & 1 tsp, separated) sesame oil

3/4 tsp salt

1 sweet potato, diced

2 bell pepper, diced (red and/or yellow)

2 tsp canola oil

3 ozs sprouts, radish, broccoli, or your choice

steamed rice or quinoa

white sesame seeds, optional

black sesame seeds, optional

cilantro leaves, optional

sliced green onion, optional

lime slices, optional

Preheat oven to 350 F. Remove thick stems from the broccolini after cleaning them. Toss the broccolini with 2 tsp of sesame oil and about 1/2 tsp of salt. Toss the zucchini with 1 tsp of sesame oil and 1/4 tsp salt. Add the broccolini and zucchini to a large sheet pan keeping on separate sides. Add the sheet pan to the oven and roast for about 20 minutes.

Cover the diced bell peppers with the oil canola oil and add to one side of a large sheet pan. Toss the sweet potatoes in canola oil and add to the other side of the sheet pan. Add the sheet pan to the preheated oven and bake for 25 minutes.

Tip: Not adding salt to the bell peppers and sweet potato due to the amount of salt that will be in the soy sauce and the other elements of the bowl.

Dice the avocado and gently coat with the lemon juice.

Spicy Soy Sauce

1/2 cup soy sauce

1 tbsp hot chili sauce

2 tsp sesame oil

In a bowl, mix the soy sauce, hot chili sauce, and sesame oil with a fork or whisk. Whisk until the soy sauce and hot chili sauce are completely mixed. It should come together in about 30 seconds or less.

Assembly

Assemble the bowls by placing 1/2 to 1 cup of steamed rice or quinoa on the bottom of your bowls. Place the avocado, broccolini, zucchini, sweet potatoes, bell peppers, and sprouts on top of the rice. Serve with the spicy soy sauce. Garnish with sliced green onions, cilantro, sesame seeds, and/or lime slices if desired.