Sweet Ginger-Chili Sauce Steamed Vegetable Rice Bowl

  By cheferinsimoneuncooked  

March 15, 2016

  • Yields: 3-4 servings



Cooked short-grain brown rice (I measured 1 1/2cups and seasoned with coconut aminos, onion powder & garlic granules once cooked)

variety of sliced/chopped veggies (I chopped about 6-8 cups worth of napa cabbage, baby bok choy, carrots, bell pepper, broccoli and scallions)

vegetable broth for steaming veggies (can just use water)

sesame seeds (optional)

avocado (optional)

Ginger-Chili Sauce (makes 1 cup)

4 Tbsp red pepper flakes

1 Tbsp garlic granules

1 Tbsp onion powder

couple pinches fine sea salt

1/2 cup apple cider vinegar

1/2 cup liquid sweetener (I used coconut syrup)


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!


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