I’ve been a little bit obsessed with rice bowls lately. Whenever it gets busy around here, I turn to my rice cooker to whip up something healthy, cheap, and tasty. This rice bowl recipe is becoming a once a week situation around here, if not more.
Broccoli Rice Bowl
Yield: 4 servings
Ingredients
- 1 block firm tofu, cubed
- 2c Chinese broccoli, chopped (regular broccoli will do in a pinch)
- 1 1/2c brown rice
- 3c water
- 4 green onions
- 4T olive oil
- 4t apple cider vinegar
- 2t mushroom soy sauce
- 1/2c nutritional yeast
- Sriracha sauce
- handful cashews, optional
Cooking Directions
- Put the rice and water into your rice cooker and the tofu and broccoli into the steamer basket.
- While the rice cooks, combine the onions, oil, vinegar, soy sauce, nutritional yeast, and Sriracha in a small bowl.
- When the rice is done, divide the rice, tofu, veggies, and sauce between your four bowls. Top each bowl with some cashews, if you’re using them, mix well, and eat up!
You can stash leftovers from your broccoli rice bowl in the fridge. The sauce should keep things moist enough to eat it as a cold rice salad the next day at lunch time!
One Response to Broccoli Rice Bowl
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I’ve really got to get on making some more rice bowls soon! Yum, love the broccoli!