Vegetable Rice Bowl
Brown rice topped with garlic-sautéed vegetables, soy sauce, and sesame oil. A flexible vegan lunch or light dinner for weeknights and meal prep.
By TastyTrails Kitchen · Published · Updated
Jump to RecipeThis vegetable rice bowl is a simple grain-and-veg plate built on brown rice and a quick skillet of onion, garlic, and mixed vegetables. It does not belong to one specific regional tradition, so this version keeps the flavors straightforward and pantry-friendly.
What makes it work is cooking the rice properly, then stir-frying the vegetables just until tender-crisp so the bowl stays fresh rather than mushy. A small amount of soy sauce and sesame oil adds savoriness without turning it into a heavy sauce. If you want to meal prep, cook the rice ahead so the bowl comes together faster.
Ingredients
- 1 cup (190 g) brown rice
- 2 cups (480 ml) vegetable broth
- 1 tbsp (15 ml) olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium bell pepper, diced
- 1 medium zucchini, diced
- 1 cup (90 g) broccoli florets
- 1 cup (130 g) carrots, sliced
- 1 tsp (5 ml) soy sauce
- 1 tsp (5 ml) sesame oil
- 1/2 tsp kosher salt, plus more to taste
- 1/4 tsp black pepper, plus more to taste
- 2 tbsp chopped fresh cilantro (optional)
Instructions
- 1
Rinse the brown rice under cold water until the water runs less cloudy. In a medium saucepan, combine the rice and vegetable broth and bring to a boil over medium-high heat.
- 2
Reduce the heat to low, cover, and simmer for 30-35 minutes, until the rice is tender and the liquid is absorbed. Remove from the heat and let it stand, covered, for 10 minutes so the grains finish steaming.
- 3
While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4-5 minutes, stirring occasionally, until softened and lightly translucent.
- 4
Add the garlic and cook for 30 seconds, stirring constantly, until fragrant but not browned. This keeps the garlic sweet rather than bitter.
- 5
Add the bell pepper, zucchini, broccoli, and carrots. Cook over medium-high heat for 6-8 minutes, stirring often, until the vegetables are tender-crisp and the broccoli is bright green.
- 6
Stir in the soy sauce, sesame oil, salt, and black pepper. Cook for 30 seconds more, until the vegetables are evenly coated and smell savory.
- 7
Fluff the rice with a fork and divide it among 4 bowls or plates. Spoon the vegetables over the top and garnish with cilantro, if using, before serving.
Tips for the Best Vegetable Rice Bowl
- If your brown rice package gives a different water ratio or cooking time, follow the package for doneness but keep the same serving size.
- Do not overcrowd the skillet; if your pan is small, cook the vegetables in two batches so they sauté instead of steam.
- For more protein, add pan-seared tofu, shelled edamame, or a spoonful of roasted chickpeas without changing the base recipe.
- You can swap in green beans, snap peas, mushrooms, or cabbage for any of the vegetables in roughly equal amounts.
- Cook the rice up to 3 days ahead and reheat it with a splash of water before serving for faster assembly.
Storage and Reheating
Store the rice and vegetables in separate airtight containers in the refrigerator for up to 4 days. Reheat in the microwave or in a skillet over medium heat with a splash of water until hot. The cooked rice can be frozen for up to 2 months; the vegetables are best refrigerated rather than frozen, since they soften after thawing.
Frequently Asked Questions
Can I use white rice instead of brown rice?
Yes. Use 1 cup (185 g) long-grain white rice and reduce the broth to about 1 3/4 cups (420 ml), or follow the package directions. The total cooking time will be much shorter.
How do I keep the vegetables from getting soggy?
Cook them over medium-high heat and stop when they are just tender-crisp. A wide skillet and not crowding the pan both help excess moisture evaporate quickly.
Is this good for meal prep?
Yes. It holds well for several days in the fridge, especially if you store the rice and vegetables separately and combine them when reheating.
Can I add more sauce?
You can, but keep it light if you want the bowl to stay balanced. A little extra soy sauce, a squeeze of lime, or a spoonful of chili crisp works well at the table.
Quick Info
Prep Time
15 min
Cook Time
35 min
Servings
4
Difficulty
Easy
Nutrition Facts
Per serving (estimated)
