Microwaved Veggie Rice Bowl Recipe By Tasty

MICROWAVED "FRIED" RICE RECIPE BY TASTY

Microwaved

Here's what you need: rice, water, soy sauce, sesame oil, frozen vegetable, eggs, salt, scallion

Provided by Kahnita Wilkerson

Categories Lunch

Time 30m

Yield 1 serving

Number Of Ingredients 8

Ingredients

½ cup rice
2 cups water
1 tablespoon soy sauce
1 teaspoon sesame oil
½ cup frozen vegetable
2 eggs
salt, to taste
1 tablespoon scallion, chopped, to serve

Steps:

In a bowl, combine the rice, water, sesame oil, and soy sauce.
Stir, then microwave, covered, for approximately 6-8 minutes until the rice is fully cooked.
Mix the frozen vegetables into the rice.
In a microwaveable mug, beat the eggs.
Microwave the eggs and the rice again for approximately 1-2 minutes, until the eggs are fully cooked.
Break up the egg into small bits, then mix it in with the rice.
Top with scallions, and serve.
Enjoy!

Nutrition Facts : Calories 415 calories, Carbohydrate 41 grams, Fat 16 grams, Fiber 3 grams, Protein 21 grams, Sugar 3 grams

ROASTED-VEGETABLE AND BROWN-RICE BOWLS

Roasted-Vegetable and Brown-Rice Bowls image

Need a balanced, heart-healthy, plant-based meal? This weeknight dinner recipe checks all the boxes. It calls for ready-to-eat brown rice that can be found at the grocery store and uses quick-roasting vegetables like broccoli and eggplant.

Provided by Greg Lofts

Categories Salad Recipes

Time 40m

Number Of Ingredients 11

Ingredients

1 sweet potato (12 ounces), cut into 1/4-inch rounds
1 small eggplant (8 ounces), cut into 1/4-inch half-moons
8 ounces broccoli florets (from 1 head)
6 tablespoons extra-virgin olive oil, divided
Kosher salt and freshly ground pepper
2 packages (each 8.8 ounces) ready-to-eat brown rice (3 cups)
1 bunch scallions (7 to 9), chopped, dark-green tops reserved
2 cloves garlic, minced (2 teaspoons)
1/3 cup tahini
1 teaspoon grated lime zest, plus 3 tablespoons fresh juice
Pomegranate arils and toasted sesame seeds, for serving

Steps:

Preheat oven to 375°F. On a rimmed baking sheet, toss sweet potato, eggplant, and broccoli with 3 tablespoons oil; season with salt and pepper and spread in a single layer. Roast, stirring halfway through, until tender and golden in places, about 30 minutes.
Heat a large skillet over medium-high. Swirl in 1 tablespoon oil. Add rice, scallion whites and light greens, and garlic; season. Cook, stirring occasionally, until rice is warmed through and has a nutty aroma, 4 to 5 minutes.
Whisk together tahini, lime zest and juice, remaining 2 tablespoons oil, and 3 to 4 tablespoons water to reach desired consistency; season. Serve roasted vegetables over rice mixture, drizzle with tahini dressing, and top with pomegranate arils, reserved scallion tops, and sesame seeds.

VEGGIE RICE BOWL

Veggie Rice Bowl image

As Sherry Hulsman of Louisville, Kentucky will tell you, this yummy recipe makes a lot, so it's great for a gathering. With lots of vegetables and two kinds of rice, it's a quick and easy dish.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 12 servings.

Number Of Ingredients 8

Ingredients

1 package (6.2 ounces) fast-cooking long grain and wild rice mix
2 cups uncooked instant rice
1/2 cup chopped green onions
1/2 cup chopped celery
1/2 cup chopped fresh mushrooms
1/2 cup chopped carrot
3 tablespoons butter
1 cup frozen peas

Steps:

Prepare rice mix and instant rice separately according to package directions. Meanwhile, in a large skillet, saute the onions, celery, mushrooms and carrot in butter for 4-6 minutes or until tender. Stir in peas and prepared rice; cook for 2-4 minutes or until heated through.

Nutrition Facts : Calories 105 calories, Fat 5g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 265mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.

QUICK-ROASTED VEGGIE BOWL RECIPE BY TASTY

Quick-Roasted Veggie Bowl Recipe by Tasty image

Here's what you need: farro, water, Private Selection Petite Medley Potatoes, carrot, olive oil, garlic powder, kosher salt, pepper, broccoli floret, olive oil, dried thyme, dried oregano, garlic, kosher salt, pepper, extra firm tofu, canned chickpea, olive oil, kosher salt, paprika, chili powder, tahini, water, olive oil, lemon juice, kosher salt

Provided by Rachel Gaewski

Categories Dinner

Yield 4 servings

Number Of Ingredients 26

Ingredients

1 ½ cups farro, soaked for 30 min
3 cups water
3 cups Private Selection Petite Medley Potatoes
1 cup carrot, sliced
olive oil, to taste
garlic powder, to taste
kosher salt, to taste
pepper, to taste
1 cup broccoli floret
2 tablespoons olive oil
½ teaspoon dried thyme
½ teaspoon dried oregano
1 clove garlic, grated
kosher salt, to taste
pepper, to taste
1 cup extra firm tofu, pressed and cubed
1 cup canned chickpea, drained and rinsed
olive oil, to taste
kosher salt, to taste
¼ teaspoon paprika
¼ teaspoon chili powder
½ cup tahini
¼ cup water
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon kosher salt

Steps:

Preheat the oven to 375°F (190°C)
Make the farro: In a medium pot, combine the farro and water, then bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 20-25 minutes, until the water is absorbed and the farro is tender.
Make the roasted veggies: Cut the potatoes in half. Arrange on half of a baking sheet and spread the carrots on the other half. Drizzle with olive oil, then season with the garlic powder, salt, and pepper. Toss until well coated.
Bake for 10 minutes.
Remove the baking sheet from the oven and add the broccoli. Drizzle with olive oil and season with salt, garlic powder, and pepper. Bake for another 15-20 minutes, until all of the veggies are fork tender.
Make the marinated tofu: In a small bowl, combine the olive oil, thyme, oregano, garlic, salt, and pepper. Add the tofu and stir until well coated. Set aside for 10 minutes.
Spread out the tofu on half of a baking sheet. Bake for 20 minutes, then remove from oven and flip.
Make the roasted chickpeas: Add the chickpeas to the other side of the baking sheet with the tofu. Drizzle with olive oil and season with salt, paprika, and chili powder. Toss until well coated.
Bake for another 15 minutes, until the chickpeas are crispy.
Make the lemon tahini dressing: In a liquid measuring cup, combine the tahini, water, olive oil, lemon juice, and salt and whisk until well combined.
To assemble the grain bowl, top the farro with the roasted veggies, tofu, and chickpeas. Drizzle with the tahini dressing.
Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 72 grams, Fat 37 grams, Fiber 13 grams, Protein 17 grams, Sugar 4 grams

VEGETARIAN GRAIN BOWL MEAL PREP RECIPE BY TASTY

Vegetarian Grain Bowl Meal Prep Recipe by Tasty image

Here's what you need: sweet potato, brussels sprouts, yellow bell pepper, red onion, can of chickpeas, olive oil, salt, pepper, paprika, brown rice, carrots, broccoli, red bell pepper, red cabbage, sugar snap peas, olive oil, salt, pepper, garlic powder, onion powder, quinoa, plain greek yogurt, lime juice, fresh cilantro, salt, pepper, soy sauce, pure maple syrup, fresh ginger, garlic, pepper

Provided by Mercedes Sandoval

Categories Lunch

Yield 4 servings

Number Of Ingredients 31

Ingredients

1 sweet potato, peeled and chopped into bite-size pieces
½ lb brussels sprouts, trimmed and halved
1 yellow bell pepper, roughly chopped
½ red onion, roughly chopped
15 oz can of chickpeas, drained and rinsed
olive oil, to taste
salt, to taste
pepper, to taste
paprika, to taste
2 cups brown rice, cooked
2 carrots, sliced
1 head broccoli, cut into florets
1 red bell pepper, roughly chopped
½ head red cabbage, sliced
1 cup sugar snap peas
olive oil, to taste
salt, to taste
pepper, to taste
garlic powder, to taste
onion powder, to taste
2 cups quinoa, cooked
¼ cup plain greek yogurt
2 tablespoons lime juice
1 tablespoon fresh cilantro, chopped
salt, to taste
pepper, to taste
¼ cup soy sauce
2 tablespoons pure maple syrup
1 teaspoon fresh ginger, minced
1 teaspoon garlic, minced
pepper, to taste

Steps:

Preheat the oven to 425˚F (220˚C). Line 2 baking sheets with parchment paper.
On 1 baking sheet, season the vegetables and chickpeas for the Roasted Chickpea & Veggie Brown Rice Bowl with olive oil, salt, pepper, and paprika.
On the other baking sheet, season the vegetables for the Roasted Veggie Quinoa Bowl with olive oil, salt, pepper, garlic powder, and onion powder.
Bake for 15 -20 minutes, or until the vegetables are roasted to your liking.
Fill 2 glass storage bowls with 1 cup cooked brown rice each. Fill 2 more glass storage bowls with 1 cup cooked quinoa each.
Fill the brown rice bowls with the roasted chickpea and vegetables. Fill the quinoa bowls with the other roasted vegetables.
Mix the cilantro-lime dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable and chickpea bowls for up to 4 days.
Mix the soy-maple dressing ingredients and split the dressing between 2 small glass containers. Store in the refrigerator with the roasted vegetable quinoa bowls for up to 4 days.
To serve, remove the containers with the dressing and heat the bowls in the microwave for 1 minute. Pour the dressing on top and mix everything together.
Enjoy!

Nutrition Facts : Calories 1240 calories, Carbohydrate 218 grams, Fat 25 grams, Fiber 28 grams, Protein 39 grams, Sugar 28 grams