Amy’s Brown Rice and Vegetable Bowl Recipe Made Easy

Welcome to Amy’s kitchen, where wholesome ingredients meet vibrant flavors in her famous Brown Rice and Vegetable Bowl recipe! This bowl is a celebration of simplicity and nutrition, designed for anyone looking to enjoy a hearty, healthy, and colorful meal without spending hours in the kitchen.

Whether you’re a busy professional, a student, or just someone who loves plant-based meals, this recipe is a perfect fit. Packed with fiber-rich brown rice, a medley of fresh vegetables, and a delicious homemade dressing, it’s as satisfying as it is nourishing.

What makes Amy’s Brown Rice and Vegetable Bowl stand out is its versatility and ease of preparation. Each bite offers a delightful balance of textures and tastes—from the nutty chewiness of the brown rice to the crisp freshness of the veggies.

Plus, it’s completely customizable to your preferences or seasonal produce. Ready to boost your meal routine with a recipe that’s both tasty and good for you?

Let’s dive in!

Why You’ll Love This Recipe

Amy’s Brown Rice and Vegetable Bowl is a true all-rounder. Here’s why this recipe deserves a spot in your weekly menu:

• Nutritious & Filling: Brown rice provides complex carbohydrates and fiber, keeping you full and energized for hours.
• Veggie-Packed: A colorful mix of vegetables adds vitamins, minerals, and antioxidants for a balanced meal.
• Quick & Easy: Minimal prep and cooking time make it perfect for busy days or meal prep sessions.
• Customizable: Swap in your favorite veggies or add proteins like beans or tofu for extra punch.
• Plant-Based & Vegan: Completely animal product-free, aligning with vegan and vegetarian diets effortlessly.

Ingredients

• 1 cup brown rice (uncooked)
• 2 cups water (for cooking rice)
• 1 tablespoon olive oil
• 1 medium carrot, peeled and julienned
• 1 red bell pepper, thinly sliced
• 1 cup broccoli florets
• 1 small zucchini, diced
• 1/2 cup edamame (shelled, cooked)
• 1/4 cup chopped fresh cilantro
• 1 avocado, sliced
• 2 tablespoons tamari or soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1 teaspoon maple syrup or agave nectar
• Salt and pepper to taste
• 1 tablespoon toasted sesame seeds (for garnish)

Equipment

• Medium saucepan with lid (for cooking brown rice)
• Large skillet or wok
• Mixing bowl
• Sharp knife and cutting board
• Measuring cups and spoons
• Wooden spoon or spatula
• Small bowl (for dressing)

Instructions

1. Cook the brown rice: Rinse 1 cup of brown rice under cold water. In a medium saucepan, combine the rice with 2 cups of water. Bring to a boil, then reduce heat to low and cover. Let it simmer for about 40-45 minutes or until water is absorbed and rice is tender. Remove from heat and fluff with a fork.
2. Prepare the vegetables: While the rice cooks, prep your vegetables. Peel and julienne the carrot, thinly slice the red bell pepper, dice the zucchini, and chop the broccoli into bite-sized florets.
3. Cook the vegetables: Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add the broccoli florets first and sauté for 3-4 minutes until they start to soften. Next, add the carrot, bell pepper, and zucchini. Stir-fry for another 5-6 minutes until veggies are crisp-tender.
4. Make the dressing: In a small bowl, whisk together 2 tablespoons tamari, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 teaspoon grated fresh ginger, and 1 teaspoon maple syrup. Adjust salt and pepper to taste.
5. Combine the bowl: In a large mixing bowl, add the cooked brown rice, sautéed vegetables, cooked edamame, and chopped cilantro. Pour the dressing over the top and gently toss everything together until well coated.
6. Serve: Divide the rice and vegetable mixture into serving bowls. Top each with sliced avocado and a sprinkle of toasted sesame seeds for extra texture and flavor.

Tips & Variations

Tip: For added protein, toss in some cooked chickpeas or grilled tofu cubes.

Variation: Swap brown rice with other ancient grains like quinoa or farro for a different texture and nutritional profile. Explore more ancient grains in Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.

Pro tip: Add a pinch of chilli powder for a spicy kick. Check out this easy blend at Chilli Powder Recipe Vegan: Easy Homemade Spice Blend.

Nutrition Facts

Serving Suggestions

This brown rice and vegetable bowl is a complete meal on its own, but there are plenty of ways to serve it to elevate your dining experience:

• Pair with a side of crunchy kale chips for added texture.
• Serve alongside a bowl of Vegan Fall Soup Recipes To Warm Your Cozy Evenings to make a comforting meal.
• Add a dollop of homemade vegan dressing or sauce, such as tahini or cashew cream, for extra creaminess.
• Enjoy it cold as a wholesome lunchbox option or warm it up for dinner.

Conclusion

Amy’s Brown Rice and Vegetable Bowl is a fantastic recipe that brings together health, flavor, and convenience in every bite. It’s a versatile dish that can be adapted to suit all seasons and taste preferences, making it a staple for anyone embracing a plant-based lifestyle or simply seeking nutritious meal ideas.

With its vibrant colors, wholesome ingredients, and simple preparation, this bowl is not just food—it’s a celebration of mindful eating and joyful cooking.

Whether you’re new to cooking with whole grains or a seasoned home chef, this recipe invites you to explore the beauty of fresh vegetables paired with hearty brown rice. Don’t forget to check out other delightful recipes like A to Z Vegetarian Recipes for Every Meal and Occasion and Vegan Chipotle Bowl Recipe for a Flavorful Healthy Meal to keep your cooking adventures exciting and fulfilling!

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