Cauliflower and broccoli takes about 30 minutes, carrots and chickpeas take about 20, so start the broccoli/cauliflower first and put the chickpeas/carrots in after the first 10 minutes. 1 Cup of Brown Rice Use of this site constitutes acceptance of our, 4 Mistakes That Ruin Stuffing (and How to Fix Them), Nutrition Add your favourite vegetables (and some sweet potatoes, if you still want a dose of healthy carbohydrates in your meal) for an extremely healthy vegetarian meal – a good break from all those nights eating instant ramen. Got more vegetables left over in your fridge? Cheese AMAZING!!! This vegetarian bowl version of the beloved Vietnamese banh mi sandwich gets its protein from quinoa and has a kick from a spicy vegetarian mayo sauce. Instead, you'll choose 12 oz. 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To revisit this article, select My Account, then View saved stories. I make a rice or quinoa bowl at least once every week and I can honestly say this is one of my favourite lunches. kosher salt to scallions and mix well with spatula, making sure there are no lumps of rice remaining. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. This delicious meal combines roasted sweet potatoes, kale, chickpeas and brown rice for the ultimate meal-prep bowl. This was delicious! Spread chickpeas and carrots on another baking sheet. Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Not For Nothing – Otis McDonal Spread cauliflower and broccoli on one baking sheet. Do take note, however, that kimchi isn’t strictly vegan because it is usually made with shrimp paste or fish sauce. However, when you buy something through the retail links below, we earn an affiliate commission. Add 4 cups cooked short-grain white or brown rice, chilled overnight, and 1½ tsp. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Your email address will not be published. My rice didn't turn crispy unfortunately. Mix together before eating! Its ingredients are chosen to promise a good crunch in your meal – a crunch that is healthier than that of fried food. I make it at least every two weeks. Ain’t nobody gonna complain about having time saved! 5:37 Preparing The Rice Bowl All products featured on Bon Appétit are independently selected by our editors. Set aside a handful of the dark green tops for serving. The material on this site may not be reproduced, distributed, transmitted, cached or otherwise used, except with the prior written permission of Condé Nast. Another time-saving meal? This recipe uses (grilled!) Making individual piles, evenly distribute pea mixture, reserved cucumbers, 1 cup pea shoots (tendrils; if using), and some radish and/or carrot pickles (if using) among reserved bowls of rice, arranging on top of rice. Cook the rice according to package directions. (It’s tricky to do this step in the pan without rice flying everywhere!). Even if you are unfamiliar with Greek cuisine, this rice bowl can be easily accomplished in about half an hour and just four simple steps! Transfer eggs to serving bowls and repeat process with remaining 1½ tsp. If using snap peas, trim ends, remove fibrous string, then slice into pea-sized pieces or thinly on the bias. All you have to do is pulse cauliflower in a food processor to make cauliflower ‘rice’, and then steam or sauté it. If you continue to use this site we will assume that you are happy with it. (You can also add a pinch of sugar or a bit of honey to taste.) Even if you don’t, you can always fall back on traditional flavours like kimchi to add some oomph to any dish you cook. Season with a fat pinch of kosher salt, then massage cucumbers with your hands, gently at first, then more aggressively as you go, just to soften. The ingredients in this vegan grain bowl recipe can be prepped ahead for an easy lunch to pack for work. can of black beans, drained and rinsed, 2 green onions or scallions, finely chopped, 1 1/2 pounds broccoli, crowns only, chopped, 1 to 2 tablespoons Sriracha (depending on hot you’d like the broccoli to be), 1 ½ cups uncooked rice (I used long-grain brown rice), ½ teaspoon kosher salt (or ¼ teaspoon fine sea salt), Thumb-tip of peeled fresh ginger, pressed or minced, ¼ cup soy sauce (I used reduced-sodium tamari), 1 cup matchstick-cut carrots (I used my julienne peeler), ½ English cucumber, halved lengthwise and thinly sliced (optional; I used a regular cucumber and seeded it before slicing), 2 tablespoons chopped fresh mint (optional), 1 cup rice, cooked (white, sushi, jasmine, basmati, brown all work well here), 1-1/2 cups cooked brown basmati rice (cook according to package directions), 2 large soft-boiled eggs, halved lengthwise, 1/2 cup fresh or frozen peas, blanched until tender, 1-1/2 Tbs. There’s also the possibility that you are looking to ‘detox’ and glean off meat for just one day. Your fussy, vegetable-hating kids may even enjoy eating vegetables after enjoying this vegetarian meal! This recipe is more tedious and requires more ingredients than most of the other recipes featured in this list, but definitely worth bookmarking as a cooking challenge on leisure days.