Jasmine Rice Veggie Bowl

Hope you enjoy this veggie bowl recipe. It takes minimal time and can be created with or without meat. The recipe below is enough for 2 people – just double up the ingredients if you have 4 people or more! You can also add in jalapeños or spicy sriracha sauce on top to make this is a spicy dish.

Ingredients

  • Jasmine Rice 1 cup dry
  • Portobello Mushrooms 2-3
  • Vidalia Onion 1/2
  • Carrots 3 large
  • Baby Spinach 3-4 cups
  • Bell Pepper 1 or 3-4 minis
  • Garlic Cloves 2
  • Sesame Oil
  • Rice Vinegar
  • Soy Sauce
  • Scallions
  • Grass Fed Ground Beef (optional)
  • Eggs 2
  • Salt,Pepper,Paprika,Onion Powder

Step 1

Boil Rice according to directions. Usually 1 cup to about 2 cups water. Boiling for about 15 minutes.

While rice is cooking start cooking your beef. You can also substitute with tofu, ground turkey, or ground chicken – or skip this step all together!

In a medium skillet heat up 1-2 tbs of sesame oil and add ground beef. Stir every few minutes until cooked through. Season with salt and pepper. You can also add cayenne or chili powder if you like things on the spicy side.

Set in a bowl to the side.

Step 2

Peel carrots and julienne

Dice onion

Place carrots and onions on baking sheet and roast for 15-20 minutes (375 degrees)

Step 3

Slice peppers into small strips and dice mushrooms. Add into large skillet and stir in 1 tbs of sesame oil. Cook on medium low for 3-5 minutes until softened and add in spinach. Cook another 2-3 minutes on low, season with paprika and salt and pepper to taste.(not too much salt!) Set to the side.

Step 4

Cook two eggs over easy

Slice up scallions

Place rice in large bowl and mix in 2 tbs of soy sauce and 2 tbs of rice vinegar.

Add in each ingredient you have prepared and top with egg and scallions.

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