Asian Veggie Rice Bowls
Ingredients
- 1 cup instant brown rice
- 1 cup frozen peas and carrots, thawed
- 1½ cups broccoli florets, chopped
- 2 cloves garlic, minced
- 1 tsp ginger paste
- 1 Tbsp olive oil
- 1 to 2 Tbsp chopped fresh cilantro
- 1½ Tbsp soy sauce (or use tamari)
- 1 Tbsp natural rice vinegar
- 1 Tbsp dark sesame oil
Instructions
- Cook rice according to package directions.
- Meanwhile, cook peas and carrots, broccoli, garlic, and ginger paste in hot olive oil in a large skillet over medium-high heat 5 to 6 minutes or until broccoli is tender.
- Combine rice, peas and carrots mixture, cilantro, soy sauce, vinegar, and sesame oil in a large bowl; toss. Divide between 2 bowls.
Nutritional Information
| Main | Total | |
| Servings | 2 | |
| Calories |
540
|
540
|
| Fat (g) | 17 | 17 |
| Sat. Fat (g) | 2 | 2 |
| Protein (g) | 13 | 13 |
| Carb (g) | 87 | 87 |
| Fiber (g) | 8 | 8 |
| Sodium (mg) | 652 | 652 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
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