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Brown Rice Bowl
Created by: Howcan Team
Ingredients
- 2 cups of brown rice
- 1 cup of broccoli florets
- 1 cup of sliced bell peppers
- 1 cup of shredded carrots
- 1/2 cup of edamame
- 1/4 cup of soy sauce
- 2 tablespoons of rice vinegar
- 1 tablespoon of honey
- 1 teaspoon of sesame oil
- 1/4 teaspoon of red pepper flakes
- 1 tablespoon of sesame seeds
- 4 green onions, sliced
Instructions
- Cook 2 cups of brown rice according to package instructions.
- In a large skillet, sauté 1 cup of broccoli florets, 1 cup of sliced bell peppers, 1 cup of shredded carrots, and 1/2 cup of edamame over medium heat for 5-7 minutes, or until vegetables are tender-crisp.
- In a small bowl, whisk together 1/4 cup of soy sauce, 2 tablespoons of rice vinegar, 1 tablespoon of honey, 1 teaspoon of sesame oil, and 1/4 teaspoon of red pepper flakes to make the sauce.
- Once the rice and vegetables are cooked, divide the rice among 4 bowls. Top each bowl with the sautéed vegetables and drizzle with the sauce.
- Sprinkle each bowl with 1/4 teaspoon of sesame seeds and sliced green onions.
- Serve immediately and enjoy!
The Brown Rice Bowl, also known as the Buddha Bowl, has a rich history dating back to ancient Asian cultures. This wholesome dish gained popularity in the health food movement of the 21st century, celebrated for its nutritious and balanced ingredients. Chefs and home cooks alike have embraced the Brown Rice Bowl, incorporating a variety of fresh vegetables, proteins, and flavorful sauces. In Japan, it's known as "Gohan" and often features fresh seafood. In Korea, it's called "Bibimbap" and includes gochujang sauce. Today, the best versions of this dish can be found in trendy health-focused restaurants, where the key is perfectly cooked brown rice and a harmonious blend of colorful, nutrient-dense toppings.
45 min
4
350 calories
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