Veggie Heavy Rice Bowls (03.09.16)

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.
  • 1 cup brown rice
  • 2 teaspoons olive oil
  • 1/2 green bell pepper, chopped
  • 1/2 orange or red bell pepper, chopped
  • 1/2 yellow bell pepper, chopped
  • 1 small zucchini, chopped
  • 1 yellow squash, chopped
  • 1/4 large onion, chopped, any kind
  • 1 cup white mushrooms, sliced
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1/4 cup parsley or cilantro, chopped
  • 1/4 cup unsalted peanuts or almonds
  • 2 tablespoons sesame seeds
  • No Salt Seasoning and Pepper, to taste

Cook rice according to package directions. Keep warm.

In a large skillet up to medium high heat, add olive oil. Sauté the bell peppers, zucchini, squash, onion and mushrooms for 6-7 minutes or until slightly softened. Add no salt seasoning. Stir in soy sauce and sesame oil.

To assemble, divide the rice into 4 bowls. Add desired amount of veggies. Garnish each serving with cilantro, nuts and sesame seeds.

Note: If you have veggies left over, you can add to egg white, sandwiches, wraps, salads, whole grain pastas or enjoy on their own!

 

  • Chicken Stir Fry

  • Beef Ramen Bowls

  • Veggie Filled Lettuce Wraps

  • Red Curry Chicken and Vegetables

  • Chicken with Rainbow Vegetables

  • Chicken Cilantro Lime Pasta Salad

  • Asparagus and Spinach Soup

  • Black Bean, Edamame and Corn Salad

  • Recipe: The perfect backyard BBQ with New York Steak, Corn Salsa, and Potato Salad

  • Edamame Salad

  • Turkey Sausage Saute

  • Spicy Broiled Corn & Squash

  • Red Beans and Rice