Veggie Rice Bowls
Who doesn't like easy clean up in a busy work week? This meal fits that category. It's both flavorful and satisfying with both crunchy and sweet, this dish will have the family coming back for more. Bok choy, cauliflower and broccoli not only provide a powerhouse of nutrients but contain anti-inflammatory agents. As we now know, inflammation is linked to many health related disease like heart disease, Alzheimer's Disease, arthritis, and cancer. Choosing foods that will nourish the body will allow it to be able to fight off diseases.
Veggie Rice Bowls
- 1/2 cup brown rice
- 2 carrots, sliced
- 1/2 head cauliflower, chopped into bite-sized pieces
- 1 head broccoli, chopped into bite-sized pieces
- 1 head bok choy, green and small portion of white parts, cut into bite-sized pieces
- 1/2 bunch garlic chives
- 2 TBSP sesame oil
- 3 TBSP Tamari
- 1 1-inch piece of ginger, diced
- 1 TBSP rice vinegar
- 2 eggs
- Place 1/2 cup rice with 1 cup water in a covered pot and bring to a boil. Simmer until rice is done, about 20 minutes. Set aside.
- Preheat oven to 450 degrees. Place cauliflower and broccoli on a sheet pan. Drizzle with olive oil, toss thoroughly to coat. Arrange in a single even layer and roast 18-20 minutes. Remove from oven.
- While the rice, cauliflower and broccoli are cooking, heat 2 tsp. olive oil in a large pan on medium-high. Add carrots, ginger, and white bottoms of scallions. Cook, stirring occasionally, 2-3 minutes. Add the bok choy and stir for another 1-2 minutes.
- Add to the pot, the roasted vegetables and rice. Add garlic chives, tamari, seasame oil and vinegar. Cook until heated thoroughly 2-3 minutes.
- Move mixture to one side of the pan. Crack the eggs into the pan mixing them together and cooking until done. Mix eggs into vegetables.
- Divide into two bowls and top with green parts of scallions.
Serves: 2 bowls