loveandlemons
Chili-Orange Veggie Bowl
I steam the veggies instead of roasting them in this bowl - it's easy to make, and the fresh, clean veggie flavors are delicious in the chili-orange dressing.
👥 2 Servings👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●whisk
- ●pan
- ●bowl
📝 Preparation Steps
1
Cook the rice according to the instructions on your rice cooker. (You can use the white rice setting for the black forbidden rice).
2
Steam veggies in a bamboo steamer (ideally). Use a shallow skillet where the steamer fits just inside the outer edge, so that 1 inch of water can simmer underneath. Place the sweet potatoes and broccolini in separate steamer trays. Add the scallions on top and a few pinches of salt & pepper. Start the sweet potatoes first (they'll take longer). Cover and let them steam, checking around the ⏱️ 20 minute mark. Once they're almost tender, add the broccolini tray and steam both for an additional 10 or so minutes.
3
Meanwhile, whisk together the dressing, set aside.
4
(optional) Toss carrot ribbons with a splash of rice vinegar and a few pinches of salt. Let marinate until ready to use.
rice vinegar1 teaspoon
5
(optional) Pan sear your tofu slabs. Press the water out with paper towels, drizzle with a bit of soy sauce. Heat oil in a skillet, add the tofu, and cook for a few minutes per side. Remove and chop into cubes.
6
Assemble bowls with rice & toppings. Drizzle with the dressing and serve extra on the side.
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