Servings: 3 Servings
Wasabi Vegetable Bowls
Wasabi vegetable bowls loaded with broccoli and spinach, swaddled in a delicious creamy wasabi sauce make for an amazing plant-based meal.
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.
Nutrition
Serving: 1Serving (of 3), Calories: 620kcal, Carbohydrates: 66g, Protein: 13g, Fat: 3g, Fiber: 9g, Sugar: 2g