Vegan Broccoli Lime Rice Bowl Recipe By Tasty

VEGAN BROCCOLI, LIME RICE BOWL RECIPE BY TASTY

Vegan Broccoli, Lime Rice Bowl Recipe by Tasty image

Here's what you need: broccoli crown, lemon, salt, black pepper, water, olive oil, rice, water, oil, salt, lemon

Provided by Abby Solomon

Categories Lunch

Yield 1 serving

Number Of Ingredients 11

Ingredients

¼ broccoli crown
½ lemon
salt, to taste
black pepper, to taste
4 tablespoons water
1 tablespoon olive oil
¼ cup rice
⅓ cup water
1 tablespoon oil
salt, to taste
½ lemon

Steps:

In a small pot, add water, oil, salt, and the rice. Let rice come to a boil, and cook until soft.
Meanwhile, in another small pan, add water, oil, lemon/lime juice, salt, black pepper and broccoli and cook for 8 min.
Drain rice once cooked and, separately, drain broccoli. Add lemon juice/lime juice to the cooked broccoli and rice.
Add rice and broccoli to the bowl and garnish with lemon/lime slices.
Serve.

Nutrition Facts : Calories 365 calories, Carbohydrate 30 grams, Fat 27 grams, Fiber 5 grams, Protein 4 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

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