In recent years, the bowl craze has expanded from Buddha bowls and acai bowls to curry bowls and poké bowls. Everyone loves a dish where they can get a little bit of everything, feel that all their nutritional needs are met in one dynamic meal, and enjoy a wide range of flavors and textures.
While this concept is nothing new, the combinations that one could come up with for their bowl are. I was inspired by a recent trip to Japan to create a Japanese-inspired rice bowl, complete with three types of greens. Following the classic bowl formula, this rice bowl also has a hearty serving of grains and protein for a balanced meal (plus some crunchy, slightly off-theme wonton strips for a bit of fun if you feel inclined).
If you enjoy bowls as much as everyone else seems to right now, this rice bowl may be just the fresh-yet-hearty option for you. Let me know what you think and what your favorite rice bowl fixings are!
YIELDS
4-6 servings
PREP TIME
COOK TIME
TOTAL TIME
- 1 cup brown rice
- 1 cup frozen edamame
- 1/2 slab (8 oz) firm tofu
- 1 head broccoli
- 1/4 head purple cabbage
- 1 punnet (8 oz) mushrooms
- 2 tbs., separated coconut oil
- 1-2 tbs. tamari sauce
- 1 cup pre-made seaweed salad
- 1 sheet wonton wrapper (optional)
Directions
1. Bring 1.5 cups of water to a boil.
2. Add rice, reduce heat and cover.
3. Cook about 20 minutes, until fluffy.
4. Bring 1.5 more cups of water to a boil and add edamame.
5. Cook for about 5 minutes, then drain.
6. Cube tofu, chop broccoli, thinly slice cabbage and slice mushrooms, then set aside (keeping each separate).
7. Heat 1 tbs. coconut oil on medium-high heat in a skillet, then add tofu, frying for about 2-3 minutes.
8. Add broccoli and cabbage and continue to fry, adding tamari as needed to keep them from sticking to the pan.
9. Add remaining tamari and mushrooms and fry until mushrooms soften and darken.
10. If you want the optional fried wontons, slice wrapper into 1/4 inch strips, heat remaining coconut oil on high in skillet, and add strips, frying until crispy.
11. Stir edamame and stir-fried veggies into brown rice.
12. Serve up into bowls and top with seaweed salad and wonton strips.
2. Add rice, reduce heat and cover.
3. Cook about 20 minutes, until fluffy.
4. Bring 1.5 more cups of water to a boil and add edamame.
5. Cook for about 5 minutes, then drain.
6. Cube tofu, chop broccoli, thinly slice cabbage and slice mushrooms, then set aside (keeping each separate).
7. Heat 1 tbs. coconut oil on medium-high heat in a skillet, then add tofu, frying for about 2-3 minutes.
8. Add broccoli and cabbage and continue to fry, adding tamari as needed to keep them from sticking to the pan.
9. Add remaining tamari and mushrooms and fry until mushrooms soften and darken.
10. If you want the optional fried wontons, slice wrapper into 1/4 inch strips, heat remaining coconut oil on high in skillet, and add strips, frying until crispy.
11. Stir edamame and stir-fried veggies into brown rice.
12. Serve up into bowls and top with seaweed salad and wonton strips.
Also by Quincy: Going Vegan In Japan? What You Need To Know About This Tofu & Mochi Wonderland
Related: Vegan Bibimbap (Mixed Rice Bowl)
Deconstructed Vegan Jackfruit Taco Bowl
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Photos: Quincy Malesovas
