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Veggie rice bowl recipe

Veggie rice bowl recipe

192 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

  1. 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.
  2. 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.
  3. 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.

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