Asian Inspired Rice Bowl
Asian Inspired Rice Bowl
ingredients
- 1 cup jasmine rice
- 2 portabello mushrooms, sliced
- 2 red capsicums, seeded and thinly sliced
- 1 small cauliflower, cut into florets
- 2 carrots, julienned
- ½ cup cashews, toasted
- 2 tablespoons soy sauce
- 2 tablespoons vegetable oil
- 1 tablespoon sesame seeds
- 1 tablespoon honey
- 1 teaspoon ground ginger
- Salt and pepper, to taste
- Fresh parsley, for garnish
- Lemon wedges, for serving
steps
- 1.
Cook jasmine rice according to package instructions.
- 2.
Preheat oven to 400°F (200°C). In a large baking dish, combine portabello mushrooms, capsicums, and cauliflower florets with vegetable oil, sesame seeds, honey, ground ginger, salt, and pepper. Roast for 20-25 minutes or until tender and slightly caramelized, stirring halfway through.
- 3.
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add julienned carrots and sauté for 3-4 minutes until slightly softened. Remove from heat and set aside.
- 4.
In the same skillet, toast cashews for 2-3 minutes until golden brown. Remove from heat and set aside.
- 5.
Once the rice is cooked, fluff it with a fork and divide it among four serving bowls. Top each bowl with roasted vegetables, sautéed carrots, and toasted cashews.
- 6.
Drizzle soy sauce over each bowl and garnish with fresh parsley. Serve with lemon wedges on the side for an extra burst of flavor.
