Sweet Ginger-Chili Sauce Steamed Vegetable Rice Bowl
By cheferinsimoneuncooked Entrees
March 15, 2016
- Yields: 3-4 servings
Ginger-Chili Sauce (makes 1 cup)
1Follow cooking instructions for rice. Once done, transfer to a bowl, add stated seasonings if desired and place in fridge to cool.
2While rice is cooking slice/chop veggies and place to the side.
3To make dressing, simply measure all ingredients in a measuring cup, stir well and set to the side.
4To steam veggies, place a large skillet over medium heat. Add about 1/3 of the ginger-chili sauce with a little veggie broth or water. Once the sauce is bubbling slightly, add in veggies and use tongs to gently coat all veggies with sauce. Partially cover for 1-1 1/2 minutes ONLY! You want the veggies to remain crisp and vibrant. Once done, take off heat and transfer veggies to a bowl.
5You can now arrange your bowls just like in the picture with desired amount of rice, veggies, avocado and sesame seeds. (This will comfortably serve 3 as a main meal). You can pour extra sauce over or place in disposable cups like I did. Great to eat hot, room temp or cold. ENJOY!