Making a Quick Meal
Tonight I was in the mood for some Teriyaki Baked Tofu. This is something I make all the time. It’s great in bowls, on salads, and even in spring rolls. This was a kind of throw it all together type of dinner. I just started grabbing any vegetables I had on hand, that I was in the mood for.
Simple Rice Bowls
To make a simple vegan rice bowl you need just a few different elements. You can just about anything you enjoy eating in the bowl. The key to make it interesting it to have variety. You want to have a balance not just in nutrition, but in flavors.
A Balanced Dish
Sweet
Sour
Salty
Savory
Vegan Rice Bowls 101
- Carbs – Rice, Quinoa, Buckwheat, etc
- Vegetables – At least 2 choices, cooked or raw
- Healthy Fat – Avocado, Tahini, or Hummus
- Spicy – Sriracha, Jalapenos
- Fermented – Kimchi, saurkraut, pickles, etc
- Protein – Beans, Nuts, Tofu, etc (Optional)
- Salty or Sweet – Liquid aminos, teriyaki sauce, soy sauce, etc (Optional)
Directions
So for this dish, I began by combining 1 cup of brown rice, 1/2 vegetable bouillon cube, and 2 1/2 cups of water in my rice cooker. I preheated my over to 400 degrees. I got to work slicing my tofu, and other ingredients.
For the broccoli and mushrooms, I lightly sprayed with them coconut oil, and sprinkled on a bit of salt and pepper on them. For the tofu, I sprayed them with coconut oil, on all sides, placing them on parchment on a baking sheet. I then basted them in a teriyaki sauce. I placed it all in the oven to bake.
About 20 minutes later I took out the broccoli, and flipped over the tofu, basting the other side, so they would cook evenly.
I let the mushrooms go awhile longer, to continue roasting for another 20 minutes along with the tofu. Return the broccoli to the cookie sheet to warm it for a minute before serving.
When it was all done, I served the brown rice, topped with mushrooms, broccoli, tofu, kimchi, 1/2 an avocado, and sliced jalapeños. I topped it off with some diced red pepper and green onion I had leftover from another recipe.
The whole process took me about 40 minutes. There was about 10 minutes of prep work, so it all came together in under an hour.
Feeling ambitious, I even prepped for future meal peeling 1/2 a kabocha squash, de-seeding it, and roasting slices of it for 20 minutes at 400 degrees. That is a veggie I love in so many dishes, as a quick snack, in salads, curries, and of course veggie bowls.
It’s simple and easy to throw together vegan bowls dinner. Why eat fast food, or processed food, when you can eat fresh food?
About me
I’m Serafina! I’m a writer and California girl who loves to go exploring. Hope you will get outside today, breathe some fresh air, and be happy!
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