It’s the start of another week, which means it’s time for another weeknight dinner. This dish is fast, can be made in 30 minutes flat, and is perfect for all your meatless dinners. I love this because you can play around with the flavors and toppings as you like. The inspiration for this dish came from sriracha. Who doesn’t love this topping? This roasted cauliflower recipe from White on Rice Couple is a favorite of ours and was the launching post for the recipe. Feel free to get creative with the veggies you roast, place it in a bowl of brown rice, and enjoy!
Asian Veggie Bowls
yields: 4 servings
Ingredients:
- Sriracha cauliflower (recipe here)
- Edamame
- 1 C brown rice
- 2 1/2 C water
- Juice of an orange
- 5 carrots
- 1 t sesame oil
- 1 T soy sauce or liquid aminos
- 1 T honey
- 1 t cayenne pepper
Optional garnishes:
-
- Lime
- Green onions
- Cilantro
- Sriracha
Directions:
Preheat oven to 400 degrees fahrenheit.
In a medium saucepan on the stove, bring water to a boil. Add rice and cook according to package instructions.
Meanwhile, make the sauce for the cauliflower and the carrots. For the carrots, combine the sesame oil, honey, cayenne pepper, soy sauce, and orange juice. Clean carrots and cut them into 2 inch strips. On a sheet pan lined with aluminum foil, add the carrots and cauliflower. If you have any additional sauce from the carrots, leave it on the side as it makes a delicious topping for your bowls. Place in oven and roast for 10 minutes.
On the stove, place an additional small pot of water to boil. Add edamame and cook for 5 minutes. Drain the water and lightly salt the soybeans (if already not salted). Remove from pods and place in bowl.
Now it’s time to assemble the bowls!
I start with a healthy spoonful of brown rice. Drizzle the sauce over the rice. Add your roasted veggies, cilantro, green onions, and top with a bit more sriracha.
Enjoy these asian veggie bowls for dinner tonight!
