Asian Veggie Bowl
This Asian Veggie Bowl recipe is one of my favourites, a staple meal in my diet, packed with vitamin C and so very simple. Your veggies will be baked vs. fried which is a nice, clean method of cooking as well. This is a great meal to prep for a few days’ worth of lunches and can be finished with or without sauce. For this particular recipe, I didn’t make the sauce myself as the main focus for me was cook time/ convenience but I used VH General Tao’s sauce. Teriyaki is another great option here.
The key here is to preheat your oven and start the rice first. The rice takes 20 minutes to cook and can sit for the 5-minute overlap you’ll probably have when baking the vegetables.
By the time you’ve got your rice simmering and you’re done prepping your veggies, the oven will be preheated and ready to go. Once you get your vegetables in there, you’ll bake for 10 minutes on one side, give it a shake/ flip and bake for an additional 10 minutes on the other side and they’re done! Assemble your Asian Veggie Bowl, you can choose to top with sesame seeds and sauce or just eat it as is. Either way, you’ll be happy. Leave a comment below and let me know if you try it!