Sustaining Asian Rice Bowl
This simple Asian rice bowl is just what you need to for a balanced but also hearty grain bowl. It's easy to assemble and there's lots of flexibility to make it with ingredients you enjoy!
Servings: 4 servings
Ingredients
Roasted Vegetables and Rice
- 4 cups vegetables for roasting
- ¼ cup olive oil
- salt and pepper
- 4 cups rice blend I used a wild rice mix, but you can use whatever you prefer.
Bowl Toppings and Additions
- 4 cups chopped cabbage
- 1 cup salted peanuts
- 1 cup chopped cilantro
Peanut dressing
- ½ cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 3 tablespoons chili sauce
- ½ teaspoon fresh ginger grated
- 2 tablespoons sugar or honey
- 1 teaspoon sesame oil
- ¼ - ½ cup coconut milk adjust amount to desired consistency
Instructions
- Spread the vegetables out on a baking tray. Drizzle with olive oil and sprinkle with salt and pepper. Cook in the oven at 400° F for 20-40 minutes or until fork tender. The cooking time will vary depending on the veggies you use.
- Cook the package of rice according to the package directions.
- Combine the ingredients for the dressing in a jar and shake well to combine.
- When the rice and veggies are ready, combine all ingredients for the salad. You can mix them together or arrange them separately on a plate. Whatever you prefer.
- Drizzle the vegetable rice bowl with the dressing.
- Now, sit back and enjoy. You deserve it!
Notes
Be sure to store ingredients separately if you plan to have leftovers or making for meal prep. They will hold for longer.
Don't overcook the rice. When making salads grains are best if they are a bit al dente.
Add a protein to the top if you want! This honey citrus salmon, marinated tofu or some chickpeas.