Chili-Orange Veggie Bowl
This Chili-Orange Veggie Bowl is a vibrant explosion of flavors and textures that will leave your taste buds dancing. In just under 30 minutes, you’ll have a wholesome, nutrient-packed meal that’s as satisfying as it is beautiful.
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.
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