Wasabi Vegetable Bowls are packed with fresh vegetables like broccoli, spinach, microgreens, cucumber, and a creamy, amazing wasabi sauce. A delicious and healthful weeknight vegan meal!
What if I told you I ate this meal four days in a row? Okay, you caught me…seven days in a row. Alright, ten. Business days…and counting. Sometimes for both lunch and dinner.
Point is, I’m certifiably obsessed with this wasabi vegetable bowl. I snagged the idea for the recipe from a Great Full Gardens, a restaurant here in Reno, NV. All’s it is is steamed (or sautéed) broccoli and spinach mixed up with brown rice and the best wasabi sauce you’ve ever laid mouth on.
After trying it at GFG, I found myself craving it regularly, particularly on account of the creamy (vegan) wasabi sauce.
Historically, I’ve never been particularly fond of wasabi, but in this application? Wunderbar!
Because I’m a recipe developer by trade and a reverse engineer by hobby, I went ahead and figured out how to make dis ish at home. Because: budget.
To give the wasabi sauce a creamy texture and flavor, while keeping it healthful, all I did was mix up store-bought wasabi paste with tahini.
For some tang and spunk, I also threw liquid aminos (you can use soy sauce if you’d like) rice vinegar, and nutritional yeast (<- you can omit if you don’t have any on hand). This simple sauce makes the whole bowl so unbelievably real.
How to Make Wasabi Vegetable Bowls:
- Cook the rice.
- While the rice is cooking, sauté the vegetables.
- …and stir together the ingredients for the sauce.
- Once the rice is cooked, add it to the skillet with the veggies, along with the sauce, and stir.
Taste this glorious mixture and add more sea salt, liquid aminos and/or wasabi as desired.
Top it all off with sliced cucumber, avocado, and microgreens. WHAMO super easy vegetarian meal full of flavor and health benefits.
Plus, this meal is S-E-X-EEEE if you ask me. Fresh, frisky, intriguing.
Need protein? Just add chicken. Or Tofu. Whatever’s your jam.
Change up the vegetable selection as desired.
Don’t forget to top it all off with cooling cucumber and avocado for some added crisp and cream.
FEAST the greeeeeeeen
Wasabi Vegetable Bowls
Ingredients
Vegetable Bowls:
- 1 cup uncooked brown rice
- 2 tablespoons olive oil
- 1 large bushel broccolini chopped, or 1 large crown broccoli
- 4 cloves garlic minced
- 1 bunch green onion chopped
- 4 cups baby spinach or kale
- 1/4 teaspoon sea salt to taste
Creamy Wasabi Sauce:
- 3 tablespoons olive oil
- 1 tablespoon tahini
- 3 tablespoons liquid aminos
- 2 tablespoons rice vinegar
- 2 to 3 teaspoons wasabi paste to taste
- 2 tablespoons nutritional yeast optional
- 2 teaspoons pure maple syrup
For Serving:
- 1 ripe avocado peeled and sliced
- 1/2 small cucumber sliced
- Microgreens for serving optional
Instructions
Prepare the Wasabi Sauce:
- Blend the ingredients for the Wasabi Sauce in a small blender or whisk vigorously in a bowl until combined. NOTE: If your sauce is super thick and pasty, add 2 to 3 tablespoons of water to thin it out
Prepare the Vegetable Bowls:
- Cook rice according to package instructions.
- While rice is cooking, saute the vegetables. Add the olive oil to a medium-sized non-stick skillet, along with the chopped broccolini. Cook covered over medium-high heat, stirring occasionally, until broccolini has softened, about 5 to 7 minutes. Add the garlic and green onion, and continue cooking until fragrant, about 3 minutes. Add the baby spinach, cover the skillet, and cook until spinach has wilted, about two minutes. Add sea salt to taste.
- Add the cooked rice and wasabi sauce to the skillet with the vegetables. Stir everything well and add sea salt and/or liquid aminos and wasabi to taste.
- Divide rice and veggies between 2 or 3 bowls. Top with sliced cucumber, avocado, and microgreens.
I absolutely love the way you write recipes. Truly. I’ll be trying this one for sure because you had me at sexy.
Happy Valentine’s weekend!!! xoxoxo
Ooh, this sounds so healthy! I need this after too many sweets this week.
Realizing that I have basically all of the ingredients on hand for this (except for the microgreens, I’m not that fancy) is pretty much the best part of my day so far. Looking forward to lunch time!
What a healthy and beautiful bowl, my dear friend! I LOVE wasabi. So this looks wonderful!
this looks so green and gorgeous! I’m totally a fan of wasabi (I always order extra with my sushi) and this sounds divine. I love the avocado in there too, yum!
These are all of my favorite sushi things in one bowl! I love it!
You know, I have never had wasabi! This has convinced me I need to try it ASAP! I am always looking for healthy meatless lunches!
Did someone say WASABI SAUCE?! Because that just sound like a best life choice…on so many levels.
These bowls and these pics are GORG. You are a master photographer too. You forgot to list that one! 😉
I’m like you in that I don’t usually go for wasabi because, um hello I ‘d like to keep my tastebuds please and thank you. but seeing it in these beautiful bowls is making the neurons in my brain go bazerk. I bet combining it with the tahini is fab. Brandon would freak over this because he loves all things spicy. I need to whip it up soon!
Wasabi is the best! Love all the green going on in here! Pinning 🙂
I love wasabi so much, I might even add wasabi peas on top of this amazing bowl for an added wasabi boost/crunch! Pinning! 🙂
Not that the entire recipe doesn’t look divine, but I am going to go ahead and steal this wasabi sauce to put on approximately everything! Stupid question: Where did you find wasabi paste?
We LOVE Wasabi and this will be a perfect extra green salad version for us MINUS the rice which is not in our diet plan. Thanks so much.
This is my perfect meal in every way, and especially because… wasabi for life!
This bowl is stunning! And that wasabi dressing is calling my name! I haven’t had wasabi in some time but I love the flavor (plus anything with tahini)
This is such a beautiful bowl! I never use wasabi!