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Veggie Rice Bowls with Any Sauce You Want!
Ingredients
For the Roasted Radishes
- 8 ounces radishes trimmed and sliced into ¼" thick slices
- 1 teaspoon oil
- ¼ teaspoon salt
For the Veggie Rice
- 1 cup white rice washed and drained
- 1 ½ cups water
- 1 cup frozen spinach
- 1 cup frozen corn
- 2 cups frozen veggie grounds such as Morningstar Farms grounds
For Serving
- sauce of choice bottled or homemade
- fresh herbs like cilantro, parsley, basil, or mint, depending on the sauce you choose, optional
- non-dairy yogurt or vegan sour cream or tahini, for a creamy element, optional
- chili crisp optional
- pickled veggies of choice optional
Instructions
Roast the radishes.
- Preheat the oven to 400° F and line a baking sheet with parchment.
- Slice the radishes, if you haven't already, and transfer them to the lined baking sheet. Toss with the oil and salt, then spread them into a single layer. Bake for 25-30 minutes or until cooked to preference.
Meanwhile, make the veggie rice.
- Instant Pot Directions: In your Instant Pot, combine the rinsed and drained rice and the water. Mix well. Add the frozen veggies and veggie grounds on top, but don't mix in. Lock the lid, and cook at pressure for 6 minutes with a 10-minute natural release. Fluff with a fork.
- Stovetop Directions: In a saucepan, combine the rinsed and drained rice and the water. Mix well. Add the frozen veggies and veggie grounds on top, but don't mix in. Cover the pan with the lid, and bring to a boil, then reduce the heat to low and cook for 10 minutes, then remove the pan from the heat and let the rice steam in the pan for another 15 minutes. Fluff with a fork.
Assemble the veggie rice bowls.
- Add a nice helping of the veggie rice to each bowl, and top with some of the roasted radishes. Finish with your sauce of choice and any garnishes you want to use. Serve immediately.
Notes
Nutritional information is for 1 of 4 servings and does not include any sauces or toppings, since what you choose may vary.
You can roast other fresh veggies instead of radishes, if you prefer! I've made these same bowls with zucchini, summer squash, and broccoli. You could also use cauliflower or sweet potato. Choose what's in season! You may need to adjust the cooking time, depending on the veggie, so just keep an eye on them.
Feel free to use different frozen veggies, as well, such as mixed veggies, cauliflower, kale, peas, etc.
Sauce Suggestions: This veggie rice bowl is great with chili crisp, peanut sauce, tahini sauce, BBQ sauce, sweet chili sauce, etc. Or add a couple of different sauces, like chili crisp and sweet chili sauce, for a fun new flavor!
Servings 4
Nutrition
Calories: 296kcal | Carbohydrates: 54g | Protein: 14g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 380mg | Potassium: 519mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4579IU | Vitamin C: 14mg | Calcium: 82mg | Iron: 4mg
