Veggie rice bowl recipe
Created by The Tesco Recipes team
You can be tucking into this loaded stir-fry of veggies, rice and gorgeous Asian flavours, in just 15 minutes. This super easy recipe gives a delicious vegetarian dinner which is ideal for when time is short.
See method- Serves 4
- Takes 15 mins
- 346 calories / serving
- Dairy-free
- Vegan
- Gluten-free
- Vegetarian
- Healthy
Ingredients
- 1 tbsp vegetable oil
- 120g pack Tenderstem broccoli tips, halved lengthways
- 1 red pepper, seeded and cut into chunks
- 160g pack marinated tofu pieces
- 2 x 250g pouches microwave rice
- 200g frozen peas
- 1 tbsp sesame seeds
- 3 spring onions, chopped
- 1 red chilli, seeded and finely chopped
- 1 garlic clove, crushed
- 2.5cm piece fresh ginger, grated
- 3 tbsp tamari
- 2 tbsp sweet chilli sauce
- 1 tbsp rice wine vinegar
Each serving contains
- Energy
- 1455kJ 346.0kcal
- Fat
- 9g
- Saturates
- 2g
- Salt
- 1.7g
- Sugars
- 10g
of the Reference intake
Carbohydrate 51.7gProtein 9.5gFibre 7.5g
Method
- Heat the oil in a wok. Add the broccoli and pepper and stir-fry, over a high heat, for 3 mins. Add the tofu and cook for 1-2 mins, until crisp.
- Tip in the rice and stir-fry for 4 mins, breaking up the grains as they warm. Stir through the peas and cook for a further 2-3 mins.
- Meanwhile, make the sauce. Mix the chilli, garlic, ginger,tamari, sweet chilli sauce and vinegar in a bowl. Pour it over the rice mixture and toss until coated and warmed through. To serve, spoon into bowls and scatter over the sesame seeds and spring onions.
- See more Vegetarian recipes
