This Chili-Orange Veggie Bowl is a vibrant explosion of flavors and textures that will leave your taste buds dancing. Crisp, colorful vegetables mingle with a zesty chili-orange glaze, creating a perfect balance of sweet, spicy, and tangy. In just under 30 minutes, you’ll have a wholesome, nutrient-packed meal that’s as satisfying as it is beautiful.
The tender crunch of roasted veggies pairs beautifully with the bold, citrusy sauce, making every bite a delightful experience. Whether you’re craving something light yet hearty or need a quick weeknight dinner, this bowl delivers. It’s a feast for the senses and a celebration of fresh, vibrant ingredients—all in one dish.
Ingredients for Chili-Orange Veggie Bowl
- ½ cup forbidden rice (uncooked; substitute with brown rice if needed)
- 1 small sweet potato, cubed
- A few scallions (optional, for garnish)
- 1 bunch of broccolini
- 2 small carrots, peeled into ribbons
- A few slabs of tofu (optional, for protein)
- ¼ cup pomegranate seeds (for a sweet, crunchy topping)
- Handful of sprouts (optional, for freshness)
- Sprinkle of sesame seeds (for garnish)
- Extra-virgin olive oil (for cooking and drizzling)
- Sea salt & pepper, to taste
For the Chili-Orange Vinaigrette:
- 2 tablespoons fresh orange juice
- 1 teaspoon soy sauce or tamari (use tamari for gluten-free)
- 1 teaspoon sesame oil
- 1 teaspoon sambal chili paste or sriracha (adjust for spice level)
- 1 teaspoon rice vinegar
Step-by-Step Instructions
- Cook the rice: Prepare the forbidden rice according to your rice cooker’s instructions (use the white rice setting if needed). Set aside once cooked.
- Steam the veggies: Fill a shallow skillet with 1 inch of water and bring to a simmer. Place the sweet potatoes in a bamboo steamer tray and steam for about 20 minutes, checking for tenderness. Add the broccolini tray and steam both for an additional 10 minutes. Sprinkle with salt and pepper while steaming.
- Prepare the dressing: In a small bowl, whisk together the orange juice, soy sauce, sesame oil, sambal chili paste, and rice vinegar. Set aside.
- Marinate the carrots: Toss the carrot ribbons with a splash of rice vinegar and a pinch of salt. Let them marinate until ready to use.
- Pan-sear the tofu: Press excess water out of the tofu slabs using paper towels. Drizzle with soy sauce. Heat olive oil in a skillet over medium heat, add the tofu, and cook for 3-4 minutes per side until golden. Remove and cut into cubes.
- Assemble the bowls: Divide the cooked rice among bowls. Top with steamed sweet potatoes, broccolini, marinated carrots, tofu cubes, pomegranate seeds, and sprouts. Sprinkle with sesame seeds and scallions.
- Serve: Drizzle the chili-orange vinaigrette over the bowls and serve extra on the side. Enjoy!
Customize Your Bowl with Creative Toppings
Make your Chili-Orange Veggie Bowl uniquely yours by adding extra toppings! Try avocado slices for creaminess, roasted peanuts for crunch, or a drizzle of tahini for richness. Don’t forget to experiment with fresh herbs like cilantro or mint for a burst of flavor.
Perfect Pairings for Serving
This bowl is a complete meal on its own, but it pairs beautifully with a side of miso soup or a crisp green salad. For a refreshing drink, serve it with iced green tea or a citrus-infused sparkling water. Pro tip: Add a lime wedge for an extra zesty touch!
Storage and Reheating Made Easy
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, gently warm the rice and veggies in the microwave or on the stovetop. Keep the dressing separate until ready to serve to maintain the best texture and flavor.
Time-Saving Tips for Busy Cooks
Short on time? Use pre-cooked rice or frozen steamed veggies to cut down on prep. You can also marinate the tofu ahead of time or swap it for store-bought baked tofu. Quick hack: Use a mandoline slicer for those carrot ribbons in seconds!
Equipment Guidance for Seamless Cooking
If you don’t have a bamboo steamer, a metal steamer basket or even a colander over a pot of simmering water works just as well. For the tofu, a non-stick skillet ensures it crisps up perfectly without sticking. Bonus: A whisk or small jar makes mixing the dressing a breeze!
Chili-Orange Veggie Bowl
Ingredients
- ½ cup forbidden rice (uncooked)
- 1 small sweet potato, cubed
- A few scallions (optional)
- 1 bunch broccolini
- 2 small carrots, peeled into ribbons
- A few slabs of tofu
- ¼ cup pomegranate seeds
- Handful sprouts
- Sprinkle sesame seeds
- Extra-virgin olive oil
- Sea salt & pepper, as needed
Chili-orange vinaigrette
- 2 tablespoons fresh orange juice
- 1 teaspoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon sambal chili paste or sriracha
- 1 teaspoon rice vinegar
Instructions
- Cook the rice according to the instructions on your rice cooker. (You can use the white rice setting for the black forbidden rice).
- Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath.
- Place the sweet potatoes and broccolini in separate steamer trays. Add the scallions on top and a few pinches of salt & pepper.
- Start the sweet potatoes first (they’ll take longer). Cover and let them steam, checking around the 20 minute mark.
- Once they’re almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.
- Meanwhile, whisk together the dressing, set aside.
- (optional) Toss carrot ribbons with a splash of rice vinegar and a few pinches of salt. Let marinate until ready to use.
- (optional) Pan sear your tofu slabs. Press the water out with paper towels, drizzle with a bit of soy sauce. Heat oil in a skillet, add the tofu, and cook for a few minutes per side. Remove and chop into cubes.
- Assemble bowls with rice & toppings. Drizzle with the dressing and serve extra on the side.